Slow Cooker “Refried” Beans
February 27, 2014 |
Using my Crock-Pot is one of my favorite ways to cook. The “set it and forget it” concept, and the smells emulating from the slow cooker all day, just make for a wonderful and easy way to cook meals.
I came across this recipe on Pinterest when I was searching for low-budget meal ideas, and it’s simply amazing. It is not only inexpensive, but requires very few ingredients, and it makes a TON! The first time I made these slow cooker “refried” beans, I portioned my leftovers (into freezer bags, in two-serving portions), and froze them; they thawed and reheated superbly! I also found they tightened up slightly after reheating them. What I also love about this recipe is these beans are made without any lard or oil, so they are incredibly healthy and nutritious, and there is no need to soak the beans first! It really couldn’t be easier.
Yields approximately 10-12 servings
What You’ll Need
1 yellow onion, diced small
2 jalapeños, seeds and ribs removed, diced small
2 pounds (approximately 4 cups) of dried pinto beans
12 cups of water
1 Tbsp ground cumin
1 Tbsp granulated garlic
1 Tbsp ground chipotle (optional)
Salt, to taste
Place the diced onions and jalapeños into your slow cooker. Rinse the beans in a colander thoroughly and dump them into the cooker as well. Add in the water and spices (with just a hearty pinch of salt), and stir to combine.
Set the cooker on high for about 6 hours, or until the beans have softened. Next, ladle out any excess water (I usually am able to ladle out 2-3 cups), and set aside. Mash the beans (I use my Pampered Chef Mix ‘n Masher) until you have reached your desired consistency; if they are too thick, add back in some of the reserved cooking liquid. Salt the beans to taste and serve, or portion into freezer-safe bags/containers; make sure to let the beans come to room temperature before putting them into the fridge or freezer.