Slow-Cooker Refried Beans
A while back, I published a recipe for refried beans, but, to be honest, I never felt that it was quite right. I have now completely revamped it, making it easier, healthier, and tastier — the perfect combination! So, whether you're celebrating Cinco de Mayo, looking for Vegan/Vegetarian/Dairy Free/Gluten Free recipes, or just like eating tex-mex-y stuff, you'll want to give this a try.
Crockpot Refried Beans
(For Printable PDF click HERE)
#DairyFree #Vegetarian #Vegan #PreservativeFree #Easy #SlowCooker #GlutenFree #FatFree #TexMex
Serves: A lot | Active Prep Time: 15 minutes | Cook Time: 6 hours
Ingredients:
4 cups dried beans+6 cups water (approximately 10 cups once soaked)
1 large onion,
4 cloves garlic
2 tsp sea salt
4 T coriander
6 T Cumin
8 T paprika
approx 8 cups water
Let 4 cups of beans soak in 6 cups of water for 12 hours
Drain and rinse beans
Quarter 1 large onion, and peel 4 garlic cloves
Pour beans into slow cooker, and add onion, garlic, seasoning and 8 cups of water
Cook on high for 6 hours
Remove onion and garlic (optional). Mash/blend beans using food processor, potato masher, or hand blender until desired consistency (I use the potato masher to get them started and then use a basic hand mixer)
Freeze however much you don't plan on immediately using in quart size bags
#TexMex #NoAddedSugar #DairyFree #Vegan #GlutenFree #Vegetarian #GlutenFree #Sides #Crockpot