Crock Pot Refried Beans and my homemade whole grain frozen burritos

This is the easiest, best recipe ever for refried beans!  My brother Steve, taught me how to cook beans in the crock pot years ago, and then my sister Cari told me about crock pot refried beans from pinterest.  I can't remember which recipes I started with, but I ended up changing it for my taste.  (I think one was from 100 days of real food)  It is very little more work than canned and doesn't have any unnatural ingredients or chemicals from the can. :)  I usually fill my crock pot using about 7 cups of beans, but I've included a per pound guideline below.

Per 2-2 1/2 cups (1 lb) of dry thoroughly washed and sorted pinto Beans add
4 cups water (2 to one water to bean ratio)
1 pepper  Either 1sweet red or green pepper or a can of green chilies or a couple on anaheim peppers, or jalapeno, whatever you like.
1 onion
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1-2 tsp minced garlic
Salt to taste approximately a tsp? (I never measure, I just sprinkle it over, and if it needs more, I do it again)
2-4 oz cheese (I use either cheddar alone, or a mixture of cheddar and pepper jack)  When I use pepper jack cheese I sometimes lessen the three spices to about 2/3 of a tsp.  But it shouldn't be overly spicy even if you leave it in.

Add everything but salt and cheese to your crock pot.  THIS IS VERY IMPORTANT.  You shouldn't ever add salt to dry beans before they are fully cooked.  Cook for 8 hrs on HIGH.  Make sure they have a creamy texture, that is when you know they are done.  If there appears to be too much water, scoop some out into a bowl and keep it in case you need to add it back in.  Some water is needed.  Blend with an immersion blender.  When I make these, with slightly less water than 2 to one water ratio, I never need to drain out the water.  Sometimes it looks a little too wet at first, but this thickens up a lot when it cools a bit.  And you don't need to pull out the vegetables either.  Just blend with an immersion blender, or regular blender.  (I'm telling you, if you don't have an immersion blender, it is worth the investment!  If you mess up and make lumpy gravy, blend out the lumps, if you make any kind of pureed soup, you just have to put it in there and blend it up, as well as for these beans.  SO much easier than blending them a little at a time.)  Then you salt it to taste, and cheese and stir it up.

I usually do about 3 lbs at a time in my big 7 qt crock pot and it fills it right up.  My favorite mixture is this:  3lbs beans, 3 large sweet red peppers, 2-3 large or 4-5 small onions( note I LOVE onion), 1 scant tbsp each of the cumin, chili powder, and paprika, 2 tbsp minced garlic (I use the big jar you keep in the fridge and it seems less potent.  Be more careful if you use fresh, maybe 3 cloves), Salt, and 1 cup pepper jack, 2 cups cheddar

Then, I make my own frozen homemade burritos with whole grain tortilla shells.  You just warm the shells a little.  (I'll share a little tip I got from todd wilbur for this below)  Then you put a strip of beans about 2 inches from the edge closest to you  across the width of the tortilla. I try and make it about 1 inch wide and about 1/2 inch thick. (I haven't actually measured)  You do not need very much.  I use about 1/4 cup, for the mission whole wheat tortillas.  It took me YEARS to realize that the reason my burritos didn't always go over well is I put WAY to many beans.  Then I realized the ones they love have so few.  This is also the reason I melt the cheese into the beans.  My kids don't like finding a layer of melted cheese.  go figure... :).  Sorry, I digress.  Back to the tutorial.  Spread the beans, only leaving about an inch or 2 on each end.  Then you fold each end with your right and left hands, pick up the side facing you with your thumbs while still holding the sides with your fingertips, and roll it over your strip of beans, continue till it is all rolled up.  I hope this makes sense.  I want to put photos, but knowing me I never will get around to it.  Comment if you want me to, and that might push me to do it :).  Anyway, this makes a really nice, uniform burrito perfect for freezing.  I fill up zip lock bags and then they are ready to go.  You can heat them in the microwave for approximately 2 minutes, or heat them in a 350 degree oven for about 25 minutes, but what I like to do is use my panini pan I got for Christmas last year. (any frying or grill pan would work the same though).  I cook it on medium heat browning all sides, because my family likes crunchy burritos.  I don't even use butter or oil with my panini pan, and it leaves nice grill marks all over.  But like I said, I've even used a regular flat griddle.  That works great too.  I have added butter in the past, but we like them so much this way, so why add all of that unnecessary fat?

So here is todd wilbur's awesome tortilla softening technique.  I read it years ago, so it might have evolved a little over time.  Slightly dampen a flour sack towel.  Lay it across a microwave safe plate, and place your tortillas on it.  (He does five at a time I think, But I just throw in a whole pack of ten)  Fold the sides over the tortillas wrapping them all up.  Then microwave for one minute.  (If they don't seem pliable you can go longer, of course microwaves vary)  This helps soften them up without drying them out.  This is super important for burritos so you don't have them folding or tearing.  It makes them so easy to use!

When I do three lbs of beans, they make a LOT of burritos.  I usually buy five or six bags of tortillas when I buy them, but since we usually use some of it for bean dip and other meals and I use some of the tortillas for other things too, I don't have an exact estimate of how many burritos it makes.  You can freeze refried beans, and reheat them in a little water, if you end up with leftover beans after your tortillas are gone.


*One last tip about homemade beans, they are SO MUCH better on the second day.  My family gobbles them up even on day one, but when I am tasting them, trying to make sure they are how I want them, they always seem not quite right.  But by the second day, the flavors all mesh together and they are great!  Not to mention, they are fully thickened up.

Dad's Chili

This is just a guideline, because my dad never makes the same chili twice.  He just dumps a bunch of stuff in that looks good at the moment and usually adds a number of different meats.  But he has won countless chili cook offs so I attempted to get some of his constants :).

This makes a BIG pot of chili.  I doubled it and it filled my big electric roaster pan 2/3 or more.  Worked great for a big family gathering (when Kayleigh was blessed?).

5 Tbsp Chili powder
3 Tbsp cumin?  (I didn't have it written, but I am positive I added this.  And almost positive on the amount.)
2 BIG cans tomato sauce (equals about 8 small cans)
2 BIG cans enchilada sauce ( I use the green Mikayo sauce they sell at walmart) It's about a 30 oz can.  My dad has used any number of kinds.
I use 1 to 2 lbs stew meat.
3 lbs dry beans (I use one each of black, pinto, and kidney)
1/2 of a big can of green chilies. (I used hatch whole chilies)  Its again about a 30 oz can. So about 4 little cans if you rather.
1 Tbsp dried minced garlic
1 Tbsp oregano
2 large onions chopped
1/2-1 lb breakfast sausage (sounds weird I know, I REALLY didn't want to add it the first time, but its good)
Dad adds mace, I didn't have that so I added a little masa harina (1/4 cup).  He said mace tastes like corn meal, so I figured that was an okay substitute...
Dad also said he would have added an entire bottle of green tabasco, but I didn't have that either :).

One other note about the meat, my dad is a carnivore and would add more than I did for sure.  One time when I was down in NV for one of his chili cookoffs, he put hamburger, shredded pork, steak, sausage, and possibly something else...I'm not sure, all in the same pot of chili.  Jay LOVED it.  I don't know if this even lives up to that chili for him (probably because it doesn't have five kinds of meat!) but I love it.

So of course your first step is to soak and cook the beans.  It is very important that you get them fully cooked BEFORE adding to the chili.  See my bean method for my long rambling how to about dry beans :).  While the beans cook you can make the base.  Brown meat and onions in a huge pot, then add the rest of your ingredients and let it stew for a while.  Add your beans and simmer a little longer to mix flavors.  You will want to stir occasionally to make sure it doesn't stick.  If it is getting too thick too early and sticking, just add some water.  It seems like with all of these kind of recipes they are even better the next day because all of the flavors "develop", but I am never prepared enough to do it that early :).  Dad, any comments to improve or correct would be welcome.  It is your chili recipe after all!   I froze the leftovers in two cup portions just like I do my beans.  Again, see bean method for my longer instructions.  Tasted great for months after!  I like to serve it with corn bread or over baked potatoes.

Black Beans...how I cook and use them...

Here is my black bean method.
I make mashed black beans all of the time and they are a family favorite. To cook dry black beans, I follow the quick soak method on the back of the bag. I thoroughly wash in a fine mesh strainer, sort out ugly or broken ones and put the rest in a pot. Add about 6 cups of water per pound and get it to a good rolling boil. (If you buy your beans in bulk, a pound is approximately 2 cups of dry beans) Boil for a couple minutes and then remove from heat and let soak at least an hour...sometimes I let it go more, it doesn't matter. Then I rinse the beans and the pan and pour them back in with six more cups of water per pound of beans. Simmer for 2 hours with the lid off. (The bag says to leave the lid on, tilted, but I always get lots of foam, and tons of overflow when I do that so I just leave it off and add water periodically if needed. You only need to make sure the beans are covered. The bag says to cook 1 1/2 to 2 hours, but I always cook longer. I cook them till they are a creamy texture inside. If you want to like homemade beans this is very important. They may seem done, but you have to make sure it basically smashes in your mouth, not breaks into pieces.

I often use my two biggest pots and spend one whole day making as many pounds as I can fit in them. Then when they are cooked, I let them cool in the water and then bag and freeze them for future use. I use my easy read liquid measuring cup from pampered chef to measure the amounts. They have an elongated front so it's easier to pour into the bag without a mess. I freeze them in two cup increments so that I can use them just like a can in recipes. (Just an fyi, a pound of beans makes about 3, maybe 4 bags) The one important thing if you don't want them to get freezer burn is just to make sure the beans are covered in your cooking water. You don't want beans sticking out over the top or they could get freezer burn more easily. By the way, I don't add any salt yet. If you add salt when cooking, they never reach the right texture.   One other thing, I don't like them as well when I have mashed before freezing, they dry out on the edges and don't look very good.  I don't even use freezer bags, I just use Ziplock sandwich bags and I have never had a problem with them.

So now that they are cooked, you can use them however you want. If I want to mash them, I just leave them in the water, chop an onion (I usually use a whole onion if I mash a whole pound, I like a lot of onion), add it to the water, and keep simmering them and mashing with a potato masher (you need one that has smaller holes. I use the pampered chef one... And No, I don't sell it, I just like their products!) You cook them and mash them till they become the right texture or consistency. (this takes a while, at first I just let them boil to cook the onions and reduce the water, then I start mashing.) Make sure you add salt while you are cooking them, they won't taste good without some salt. I often just use salt and the onions for flavor. But when we are eating bean burritos more often and I want a little change, I sometimes add a shake or two of cumin or taco seasoning while I am simmering/mashing the beans.

Another thing I like to do in tacos or taco salad, is leave the beans whole. I just defrost a bag in a small pan and simmer with a little taco seasoning for a few minutes, till the water seems to thicken a bit.  I leave it in the spicy water and use a slotted spoon to serve. They are so good this way!

Steve's Guatamalan Tacos

I am posting first Steve's recipe exactly how he wrote it.  Then at the bottom I am going to write how I make them!

Guatamalan Tacos

Black beans
Water
Cabbage
Cucumber
Tomato
Limes
Onion
Salt
Oil
Corn Tortillas

Okay, I know, I don’t have amounts. That’s mainly due to the fact that the amounts will vary based on how much you want to make. I usually use a whole bag of beans, a head of cabbage 3 to 4 cucumbers, half an onion, 4 or 5 tomatoes, and 3 or 4 limes when I make this for the family. To start, cook the beans in a 2 to 1 ratio of beans to water just like rice. Don’t drain the beans when they are done. In a large skillet/frying pan put a small amount of oil, enough to coat the bottom of the pan. Add the onion to the oil. This should be cut into strips, but left relatively large. When the onion has started to soften, but before it’s completely done, add the bean/water mixture. Be careful when adding the beans as the oil will be hot. Mash the beans and let them simmer down to a thicker consistency. Add salt to taste. In a separate bowl, combine shredded cabbage, sliced cucumber (I usually quarter the slices as well so that they fit in the tacos better), and diced tomato. Add the juice from the limes, and mix everything well. Prepare the tortillas by frying them in a small amount of oil. Take the tortillas, and put a small amount of beans in the bottom, then top with the salad mixture. If you like, you can top with pico de gallo, or you can also add chicken or beef, but these are great just vegetarian style as well.
 
Now for my little differences...
 
I have my own black bean method that I will include at the bottom.  I never use ANY oil.  I also try to minimize or eliminate the oil when heating the corn tortillas.  My favorite tortillas are Mission white corn tortillas.  I have just heated these on a pan with little or no oil or cooking spray and they taste great.  Then I use cabbage, cucumbers, tomatoes and limes, as well as some chopped cilantro.  I put them all in separate bowls.  The lime I put thin slices in a bowl so I can squeeze a little lime juice over the top of my taco.  I do it this way so everyone can take what they want and then if there are left overs they don't get all wilty.  I put a little beans at the bottom then I pile it as high as I can with the vegetables and one squeeze of lime.  I also add a little taco sauce to the top.(my mouth is watering at the thought!)  When I make tacos for jay and the kids (they don't so much like these) I have used a tablespoon or so of meat instead of the beans and that is AWESOME too.)  These are my favorite low fat/calorie meal.  I use a lot less meat and no cheese or sour cream like I would use on a typical taco.  And two corn tortillas are about the same calories as one whole wheat tortilla.  And once they are stuffed with all of the vegetables they really are so flavorful and satisfying.
 
For my black bean method, click here...

Authentic Louisiana Red Beans and Rice

This was one of my favorite things I tried in the south.  This recipe took me back... YUMMM!  We didn't even put the sausage in (we are poor and cheap)  and it still tasted great!

INGREDIENTS
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1/4 teaspoon dried thyme
1 tablespoon dried parsley
1 teaspoon Cajun seasoning (I use tony chacherie's.  I love it!)
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

I made this in the crock pot.  I cooked the vegetables like it says and soaked the beans, then I dumped it all in the crock.  I also cut the water, (I think in half? but you will have to watch it, the beans need to be covered to cook).  I also can't remember how long I cooked it, but I think it was about 5 hours on high...maybe a little more.  The key is to MAKE SURE the beans are done.  They have to have a creamy consistency.  Don't give up and think they won't ever get there, they will eventually lose that sandy crumbly consistency.  Also, this dish will need salt, but don't add it till the end after the beans are done.  I like it even without meat, but we have added a little ham before.  I'm sure it would be great with the sausage, but probably less healthy :).  Also, don't forget to pull out the bay leaves at the end.  Bay leaves are absolutely necessary in this recipe, they really effect the flavor.  If they are small, I have added more than two even.  But be careful, I did add too much once.  You can also use "small red beans", lots of people like them better, I guess they are more authentic.  I like kidney beans better.