Restaurant Style Refried Beans and Refried Bean Torte

On the Menu Today~
Restaurant Style Refried Beans and
Refried Bean Torte

Restaurant Style Refried Beans are Delicious!
Once you make this recipe for refried beans,
 you'll never buy another can of refried beans again....ever.
A huge bonus.....
this recipe is made in the crock-pot!

Refried beans are great served alongside any Mexican meal and
restaurant style refried beans, also makes for a great bean dip or torte.
My son Bob would love this recipe....
get your crock-pot out Kim~

Restaurant Style Refried Beans

Ingredients

• 3 cups dried pinto beans, rinsed and sorted
• 7 cups water
• 2 tablespoons chicken bouillon granules
• 1 medium onion, finely diced
• 2 teaspoons garlic powder
• 2 1/2 teaspoons ground cumin
• 2 tablespoons vegetable oil
• salt and pepper to taste

Cooking Directions

1. Add all ingredients except the salt, pepper and oil to the crock-pot. Cook on high for 7 to 9 hours. (My refried beans were done in 7 hours)
2. Use an immersion blender to puree the beans until smooth. Add more water if needed. Add vegetable oil and season with salt and pepper to taste.
3. Serve as a side dish with salsa and shredded queso cheese.

 Dip, Slow Cooker, Crock Pot, Mexican, Bean

A torte is a delicious layered dip made for any occasion.
Torte's can be made with cream cheese, pesto, sun-dried tomatoes,
salsa, shredded cheese, or guacamole.

Layered in a plastic wrap lined mold, bowl or loaf pan,
refrigerated several hours or overnight.

Refried Bean Torte

Ingredients

• 3 cups restaurant style refried beans, divided
• 1 cup salsa, divided
• 2 cups queso fresco cheese, shredded

Cooking Directions

1. Line a 6-cup mold, glass bowl, or 8 x 4 inch loaf pan with plastic wrap.
2. Spoon half of the refried beans in bottom of mold, bowl or pan; smooth top with spatula.
3. Spoon salsa evenly over refried beans; smooth top with spatula.
4. Sprinkle with shredded or crumbled queso cheese.
5. Repeat layers ending with cheese.
6. Tap filled mold, bowl or pan on counter to pack down.
7. Cover and chill for 24 hours.
8. To serve: Turn mold, bowl or pan upside down down on serving platter. Remove plastic wrap. Serve with tortilla chips, broken taco shells or corn chips.