Homemade Refried Beans – Slow Cooker

I feel very fortunate to have grown up in the southwest  Mexican foods like refried beans were in our family’s meal planning since the day I was born.  It never occurred to me that everyone was not eating enchiladas and tortillas.  I had a rude awakening when I moved to a small town in Georgia and there was not a tortilla anywhere or even a can of refried beans.  Granted this was many years ago, but I rolled up my sleeves and taught myself how to make tortillas and refried beans.  It was darn good, and in the words of my Georgia born mother-in-law, ‘If I do say so myself’.

Now I have moved on from the original recipe and it turns out I have many different refried bean recipes.  This one is one of my favorties and I like the way you can use the crock-pot for ease of meal preparation.  Hope you can try it soon.

Homemade Refried Beans – Slow Cooker

Total Time: 5 hours

Yield: 10

Homemade Refried Beans – Slow Cooker

Ingredients

1 lb. bag of pinto beans

2 Tablespoons olive oil

4 cloves garlic, finely diced

1 small onion, finely diced

1 chile pepper, finely diced

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon chili powder

1 teaspoon salt

Directions

Pick through beans for stones and then rinse the beans.

Put the pinto beans in a large pot with water to cover, about 6 cups of water.

Let the pot set all day or overnight and the beans will plump up.

Drain the water from the beans and put the beans into a slow cooker.

Cover with fresh water by about 1 to 2 inches.

Turn on high for 3 hours.

While the beans are cooking prepare the vegetables.

In a large skillet add the olive oil and onion. Saute the onion until translucent.

I have this cool food chopper that works fantastically for chopping vegetables that need to be 'finely chopped'.

The price varies widely but if you want to take a look at a quality Pampered Chef chopper click here Food Chopper.

Add the garlic and chili pepper. Cook 2 more minutes.

Add all the spices to the pan. Cook another minute stirring occasionally. Set aside.

When the beans are done mash in the crock pot with a potato masher .

Add the onion mixture and mix well.

If it is too dry you can add a some more water.

Turn the slow cooker back on to the low setting.

Cook 1 hour.

That's it! The best refried beans and so much healthier than the canned beans.

VARIATION:

If you need to add more liquid at the last hour of the final cooking process you can add some tomato juice or diced tomatoes. It is also a yummy variation. Even a little salsa can be added if your family likes the extra spices.

TO FREEZE:

If freezing - Put in a freezer container as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. Heat, covered, in a microwave or in a saucepan. Add a little more liquid if it seems to dry.

http://veganinthefreezer.com/2012/10/06/refried-beans/

Refried Beans Deliciousness from the Slow Cooker

Refried Beans Deliciousness from the Slow Cooker

An interesting link to traditional Aztec food is here: http://www.aztec-history.com/aztec-food.html.  It talks about maize and chocolate too.


Comments

Homemade Refried Beans – Slow Cooker — 5 Comments

  1. Pingback: Rice and Beef Burrito - Awesomely Easy - Vegan in the Freezer

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>