We entertain a lot. Not in huge groups, but we always seem to have some friends over several times a week, or the kids and their friends. I find making a Mexican food feast works great for these times. One thing that always goes over well is refried bean dip with tortilla chips. I have started making these in bulk and canning the rest for later use. It is very easy to do and very cost efficient. If you are looking for ways to cut costs, but feed a group. This recipe is for you!
Gluten-Free Refried Beans in the Crock-pot
3 Cups dry pinto beans
5 cups chicken stock (or you can use water if vegan)
1 Tbsp. garlic salt
1 cup sliced thick sweet onion
1/2 cup butter -or- olive oil
Add 3 cups washed pinto beans into your crock-pot.
Add 5 cups chicken stock, garlic salt, 1 cup thick sliced sweet onion on top of the beans.
Cook on high until beans are soft, stirring occasionally. If the beans get dry add a little more broth as you go.
Strain beans or pour off bean juice, saving the bean juice in a separate bowl.
Add 1/2 cup of butter and a small amount of juice that beans cooked in.
Use a hand blender to mash beans. Add bean juice and blend. Make sure you make them runnier than desired consistency, because the beans will thicken up really fast.