I love refried beans. I just can’t help it. For me, no burrito or taco is complete without a few heaping spoons of the stuff, preferably with some sharp cheddar cheese melted into the mix. Unfortunately, after switching to a vegetarian diet, they became off-limits, due to the fact that almost all refried beans are made with pork fat. Fortunately, I found a wonderful recipe to make them myself, completely vegan. After a little tweaking here and there, it has become a go-to recipe that I love to use time and again. And the best part? Not only are these refried beans super easy, they’re also entirely fat-free!
Easy Crockpot Refried Beans
- 1 medium onion, chopped
- 3 C dry pinto beans
- 1 jalapeno pepper, seeded and chopped
- 4 T minced garlic
- 3 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 9 cups water
Place all ingredients in a slow cooker, cook on high for 8 hours, adding more water as needed.
When beans are tender, strain and reserve the liquid, and mash the beans, adding just enough liquid to produce the desired consistency.
This recipe makes quite a bit, but can easily be halved and/or frozen.
- Scandalicious Saturday-Home Made Refried Beans (simplenourishinghome.wordpress.com)