Tuesday, September 27, 2011

Best Ever Refried Beans (& a great soup, too!)

This recipe makes enough for a large batch of burritos and some left over. Feel free to halve it if you don't need that much.

3c Thrive Instant Pinto Beans
1c Thrive Instant Black Beans
1/2c Thrive Chopped Onions
1t Garlic Powder
1 Jalapeno, seeded and diced OR 1 small can diced green chiles (optional)
5c Water
1t Thrive Salt

In a large crock pot, combine beans, onions, garlic, jalapeno or chiles and water. Stir, cover and cook on low for 6-8 hours, stirring occasionally so the beans don't burn on the bottom. Puree with a stick blender (or in a traditional blender in small batches) and season with salt and any other desired seasonings. Refrigerate in an airtight container for one week or freeze for up to 6 months.

Or... make refried bean soup!

2c Refried Beans (from recipe above)
1c Thrive Chopped Chicken or Chicken TVP
1/2c Thrive Instant Pinto Beans
1/2c Thrive FD Corn
2T Thrive Red & Green Bell Peppers
1T Thrive FD Celery
1T  Taco Seasonings
1T Thrive Tomato Powder
2c Water

Combine all ingredients and simmer for 15 minutes. Serve garnished with shredded cheese and tortilla chips.

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