Monday, May 21, 2012

Crock Pot Refried Beans

I am not sure why I never thought to make my own refried beans - probably because it's so easy just to pick up a can at the grocery store. Open, plop into a pan and heat. While that is easy, it may not be the best option. Canned foods are loaded with salt and who knows what else is in that metal can. Don't get me wrong, canned refried beans aren't bad, I just think these are better.  So much better because you can control the thickness and you can control what goes in it (aka. salt and seasonings).

Not only do they taste better, but they are so cheap and super easy to make. So easy, you can do it with one hand tied behind your back. Okay, don't try that, but you know what I mean. Dried beans are seriously one of the cheapest things in the market and if you get them in the bulk section of your grocery store, they are even cheaper! The bulk section is your best friend. At least it's my best friend for lots of recipes. These homemade refried beans are loaded with protein, are low-fat and best of all, vegetarian! This recipe makes a ton of beans, but the best part is that you can freeze the leftovers in zipoc bags. That's what I did. Just pull out of the freezer, defrost and heat them up! These beans are perfect for nachos, burritos or are the perfect side to tacos or enchiladas. Ole ole!

beans + onion + garlic + jalapeno + cumin
soak beans overnight
beans after cooking all day

you can mash or blend your beans

all smooooooth

Crock Pot Refried Beans (

1 onion, peeled and halved
3 cups dry pinto beans, soaked & rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
3-5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
enough water to cover the beans

Place the dried beans in a large bowl and cover with water, giving a inch or two of extra water. Soak overnight

Once the beans are soaked, drain and rinse. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in enough water to cover the beans and stir to combine. Cook on low for about 8 hours.

Once the beans have cooked, strain them (removing the onion), and reserve the liquid. Mash the beans with a potato masher or blender, adding the reserved water as needed to attain desired consistency. Use beans within the week or freeze for later use.

If using a blender to puree the beans, please be careful. Make sure to fill the blender no more than half way to ensure that the blender lid won't fly off and that there is room for the heat to escape. When blending warm liquids, leave the lid part on and part off (leaving room for air), covering with a kitchen towel (just to be safe) and you should have no problems! Hot liquids splattering
 all over from a blender is a no no. Plus, it kinda hurts.


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