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

1. Let 4 cups of beans soak in 6 cups of water for 12 hours

2. Drain and rinse beans

3. Quarter 1 large onion, and peel 4 garlic cloves

4. Pour beans into slow cooker, and add onion, garlic, seasoning and 8 cups of water

5. Cook on high for 6 hours

6. 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)

7. Freeze however much you don't plan on immediately using in quart size bags

#TexMex #NoAddedSugar #DairyFree #Vegan #GlutenFree #Vegetarian #GlutenFree #Sides #Crockpot