Refried Beans - Crock Pot

THE PIT OF ETERNAL STENCH! Or, refried beans.

In my long-overdue discovery of the crock-pot, I decided to try making one of my favorites - refried beans. Why not make them healthier, cheaper, and probably more delicious than the usual canned type?

These are really delicious and easy to make, and I love the versatility to make them spicier or more garlicky or doctor them up in any number of other ways.

And the house smelled incredible while they were cooking.

I like these over rice (preferably yummy Mexican-flavored rice), with cheddar and shredded lettuce and avocado on top.

The Recipe:

1 lb dry pinto beans, soaked overnight

8 oz canned green chilies (I like the mild ones in this)

1 onion, peeled and halved

3 cloves garlic, minced

1 tb salt

1 tb black pepper

1/4 tsp cumin

8 c water

Dump everything into the slow-cooker.
Cook on high for 8-9 hours, until beans are mushy.
Remove the onion halves.
Ladle off the water floating on the top (I kept ladling while it was easy to get a decent amount of water off), reserving the liquid
Blend beans with an immersion blender, adding back some of the liquid if necessary

The Verdict:

Overall grade: A

Overall reason: Healthy, cheap, and delicious

Time to prepare: 5 minutes, plus all day to cook

Husband quote: (Coming soon)

Comments

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