Slow Cooker Refried Beans
I know August is not yet crockpot season, but dust those babies off because we are making beans! These beans cook all day while you are away, making meal planning easier than ever. These beans are easy, inexpensive, and the extras can be easily frozen for future meals when you are tight on time. With minimal ingredients, the flavor and nutrients of the magical fruit really shine.
I usually toss the ingredients in the crockpot in the morning before the work day, and slow cook all day. When I get home, the house smells amazing and all I have to do is blend them right before I am ready to eat.
Kitchen Tip!
Using an immersion blender works best for pureeing the beans. If you do not have one in your kitchen tool arsenal, I could not recommend it more. From soups, to potatoes, to beans an immersion blender makes pureeing foods as easy as possible, and you avoid the mess of transferring hot food to and from a blender. If you do not have an immersion blender yet, be careful when using a blender or food processor as the hot food can burn when splattering. Always leave plenty of room over the beans and don’t overfill the blender, this will take several batches. If you want to avoid this or you simply like a chunkier texture, you can also use a potato masher and some elbow grease.
Health Benefits!
Beans are exceptional protein source in the plant based world. One cup pinto beans contains 16g protein! This makes beans a filling and satisfying addition to any plant based meal. When eating beans as your meals protein source, don’t skip on the tortillas, rice, or corn chips! Beans do not provide a sufficient amount of the key amino acid methionine. This means they are not a complete protein when eaten alone. When grains, nuts, or seeds are eaten in the same day however, they will provide this necessary amino acid. A match made in food heaven! This protein complementation is especially important for those following a strict vegan or vegetarian diet.
Slow Cooker Refried Beans
Ingredients
- 1 lb dried pinto beans (or black beans)
- 1 medium white onion
- 1 jalapeno
- 3 garlic cloves, crushed
- 1 tsp cumin
- 1/2 tsp black pepper
- 3 cups chicken broth (or vegetable broth if keeping vegetarian)
- 3 cups water
Instructions
- Rinse dried beans in a colander under cool water and add to crockpot.
- Rough chop onion into one inch pieces. Deseed jalapeño and rough chop, add onion and jalapeño to slow cooker.
- Peel and crush garlic cloves and add to slow cooker. Add cumin, black pepper, and broth.
- Add enough water to cover beans by at least 1 inch, this took 3 cups water in my slow cooker. Give a quick stir and place lid.
- Cook on low for 9-10hrs. If you are home during the day, give the beans a quick stir once or twice during cooking. This is not necessary if beans are cooking while you are away. Beans are done when they easily mash when pressed.
- Drain the majority of the remaining water in the slow cooker and set aside in a liquid measuring cup, you may need to add back some liquid for consistency. I drained approximately 2 cups bean liquid.
- Use an immersion blender to blend the beans to desired consistency, I like my beans to be smooth so I blend quite a bit. If you do not have an immersion blender, you may transfer beans to a blender or food processor, however be careful doing so as the bean puree can be very hot. Alternatively, you may use a potato masher for a chunkier bean consistency. You may add bean liquid back if you want a thinner consistency, they tend to dry out and thicken some if left in the crockpot.
- Enjoy while warm!
Notes:
This recipe makes a lot of beans! They freeze well in a freezer bag or container with air squeezed out.
