My church group is serving a meal at the Ronald McDonald House this coming weekend and we are doing a taco bar. As part of that, I wanted to include a refried bean option but didn’t really want to buy a bunch of cans of refried beans just to reheat. The meal is for about 80 people so I did a good old Google search and came up with a recipe for refried beans for a crowd (link to the original recipe below) and decided to try it with black beans instead.
The results??? I will never again buy a can of refried beans! These were so easy, are so delicious, and make such a large batch that I know I can simply make one batch, freeze it in smaller portions and be set for a while! I love that I know exactly what went into these beans, instead of always wondering a little bit what was in those canned beans (even the organic refried black beans I had been buying recently). Yep, this recipe is a good one!
***Oh, I didn’t take a picture of them because I simply couldn’t figure out how one takes a picture of a big pile of brown refried beans and makes it look attractive… Trust me, picture or not, they are good!
Refried Black Beans for a Crowd (or your freezer!)
1 large yellow onion, roughly chopped
3 1/2 c. black beans, rinsed and sorted (but NOT soaked)
2 tsp. salt
1 tsp. pepper
3 tsp. chili powder
1 tsp. cumin
6 slices of bacon, crisp and crumbled
1 jalapeno, seeded and roughly chopped
10 cups water
Place all ingredients in a large crock pot on high for 8 hours.
Drain beans but reserve cooking liquid. Place beans in a blender or food processor and puree until desired consistency. Add reserved cooking liquid as you puree. I would estimate that I added about 1 c. of liquid to every 5-6 cups of cooked beans. It all depends on your personal preference of how smooth or chunky you prefer your refried beans.
Serve immediately or allow to cool and simply reheat when you are ready to serve.
Makes approximately 12 c. of refried beans.