Crockpot Refried Beans

Crockpot "Refried" Beans

Crockpot Refried Beans

45 minutes

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Ingredients
  • 1 tsp black pepper
  • 2 tsp cumin
  • 4 Tbsp. jarred minced garlic
  • 1 large onion, chopped
  • 2 lbs pinto beans
  • *Up to 2 1/2 Tbsp salt (This is the absolute max if you don't pre-soak your beans.)
  • 10 cups hot water
Instructions

Rinse the beans in a colander. Pick out any bad beans.

Combine all the ingredients in the crockpot.

Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours.Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. (We like our beans somewhere between the very-liquidy restaurant style beans, and the canned version of refried beans.)Mash beans with a potato masher to desired consistency.

Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

Details
  • Serving Size:   16
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   2 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre

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