Connect the Dots Ginger | Becky Allen: Slow Cooker Refried Beans

Saturday, June 11, 2016

Slow Cooker Refried Beans

Growing up in Arizona we were no stranger to really great Mexican foods. And honestly my husband could survive on beans and chips. He loves them so much. They are easy, and inexpensive. I am always looking for new recipes to try on him of his favorites and add in a slow cooker, I'm game! Check out this recipe!

Slow Cooker Refried Beans
Yield: 12 servings, about ½ cup each
1 lb. dry pinto beans (about 5 cups), rinsed, sorted
1 medium onion, chopped
2 cloves garlic, finely chopped
1 tsp. sea salt (or Himalayan salt), divided use
1 tsp. ground black pepper
1 sprig fresh fresh oregano
¼ tsp. crushed red pepper (optional)
6 cups hot water, divided use
1 tsp. olive oil or lard (hey this is what they really use back home!) 
Splash of milk or almond milk
1. Place beans, onion, garlic, ¾ tsp. salt, pepper, oregano, red pepper, and 4 cups water in a 3-quart slow cooker; cover. Cook on high for 6 to 8 hours, or until beans are soft. Add additional water, if necessary, so that beans do not become dry.
2. Remove and discard oregano sprig. Strain beans, reserving liquid.
3. Heat oil in large, heavy skillet over medium-high heat.
4. Add strained beans and ¼ cup of reserved liquid and a splash of milk; cook, mashing with a potato masher, for 5 to 8 minutes, or until they form a rough purée. Add more water if necessary to keep the fried beans from getting too dried out.
5. Season with remaining ¼ tsp. salt; mix well.

21 Day Fix Containers: 1.5 yellow per serving
Modified from
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