All the food blogs I read have pictures, so I've decided to take some when our meal isn't too rushed. Hope you enjoy!
Homemade Refried Beans
In a crock pot the night before, place a bag of pinto beans that have been sorted and rinsed. Cover with 3 inches of water, and season liberally with salt, garlic powder and onion. My Father always slices an onion in half and places in the pot as well. Cook on low overnight. I usually start on high, and then turn down mid-way through the night because I'm afraid the water will evaporate.
The next morning heat a large skillet (I prefer cast iron) and add several Tbsp. of olive oil. Use a slotted spoon to transfer the beans to the skillet. Mash with a potato masher and cooking liquid as needed to get the right consistency. Season with salt, onion and garlic powder. If you have the time, first saute a finely chopped onion and or a red pepper in the skillet until caramelized, then add in the beans. We were short on time this morning.
Fry an egg to your preference, either other easy or hard. Fry corn tortillas in olive oil until soft. Assemble by placing tortillas on the plate, top with a large dollop of refried beans, then with the fried egg, salsa, and some shredded cheese. Then either place in the oven to keep warm and melt the cheese, or pop in the microwave. Garnish with cilantro if desired.
Delicious! And very, very filling.
Here is a picture of my 4 1/2 year old Abigail enjoying her Christmas brunch. The avocado was her favorite part (of course!) then the egg and the rest of the meal. She approved!
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