I've posted about my crock pot refried beans before but it's been a long while and I'm still recovering from vacation so you're watching summer reruns today folks.
I adore refried beans. I can eat them cold right out of the can. And I can eat an entire can in one sitting. Am I bragging? Hardly. It's just a fair warning to you that you don't want to be anywhere around me the next day, if you catch my drift.
What I love about this recipe is that once you have soaked your pinto beans, the crock pot does the rest of the work. Some veggies and spices are thrown in to enhance the flavor and you'll notice that the only fat included is a little bit of olive oil that the veggies are sauteed in prior to hitting the crock pot.
This recipe is written for a one pound bag of pinto beans but when I make a batch, I usually double the recipe and freeze the leftovers.
Crock Pot Refried Beans
1 lb dried pinto beans, soaked overnight, drained and rinsed
2 TBSP olive oil
2 onions, diced
2 Anaheim chili peppers, seeded and diced (you could also use banana or jalapeno peppers or a combination, depending on the level of heat you like)
1 green bell pepper, seeded and diced
6 cloves garlic, minced
1 tsp oregano
2 tsp cumin
2 chicken bouillon cubes
kosher salt and pepper
Drain and rinse soaked beans and place in crock pot. Add water to cover an inch or so above the level of the beans. Set crock pot on high, cover and cook for 4 hours.
Saute onions, peppers, garlic, oregano and cumin in olive oil until vegetables are softened. Add to crock pot. Season beans generously with salt and pepper and add the bouillon. Reduce setting to low, cover and cook beans for another 6-8 hours, checking occasionally to make sure water level is sufficient. Add more water if needed. When beans have completely softened and started breaking apart, mash with a potato masher or process in food processor.
Serve topped with sour cream, tomato, avocado and chopped green onions, if desired.
Springtime Pasta with Blistered Tomatoes and Eggs.
49 minutes ago