Hello lovely Food52ers! I am planning a Mexican Fiesta dinner party on Saturday (I live in Denmark and am excited to introduce my Danish friends to Mexican food). I want to make the refried beans earlier in the day. I plan on cooking the dried pinto beans in the crockpot Friday night, then fry them in some lard with onions and some of the cooking juices, process in a processor, and plop them back into the crockpot. Do you have experience with this? Will the beans stay moist enough in the crockpot after they've been fried and processed? Is there a better way to make them earlier in the day?
Thanks, as always, for your help!
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.