After eating Rachel Ray’s delicious vegetarian chili, which calls for refried beans, I was inspired to create refried beans, so we wouldn’t have to purchase them in a can. To my pleasant surprise, my whole family enjoyed this dish! I hope you enjoy it, too!
Slow cooker refried beans:
1 tsp coconut oil (or other oil/butter) for greasing the pan
1 small onion
1 pound pinto beans, rinsed
32 ounces of broth (any broth works)
4 cloves of garlic, minced
salt or Bragg Liquid Aminos (if using salt, I recommend hymelian or celtic sea salt for the most nutrients)
nooch (optional, but so good) You can read about it here.
Small piece of rinsed kombu (seaweed – helps in bass reduction and is so good for you)
*I like to use organic ingredients whenever possible.
1. Coat slow cooker with oil/butter.
2. Turn the slow cooker on high and cook the onion for about 15 minutes (this isn’t necessary if you are prepped for time).
3. Add garlic, beans and broth.
4. Cook on high for 4-6 hours on high or 8-10 hours on low (depending on your slow cooker).
5. If you would like smoother beans, mash with a wooden spoon to desired consistency. For no lumps, you can blend it.
6. You may need to add more broth or water to reach the desired consistency.
These beans are so versatile, you can eat them as a side; use them for tacos; buritos; in your chili; as a bean and cheese quesidilla or even in a seven layer dip! How do you eat your healthy refried beans? I’d love to hear on social media or below!
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