89 kcalCrockpot Refried Beans
360 min serves 16
VeganGluten-FreeDairy-Free
5gprotein17gcarbs0gfat
Ingredients
- •1 tsp pepper
- •2 tsp cumin
- •4 Tbsp garlic
- •1 large onion
- •2 lbs pinto beans
- •1 Tbsp up salt
- •10 cups water
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Method
From penniesandpancakes.blogspot.com — read the original
- Rinse the beans in a colander. Pick out any bad beans.
- Combine all the ingredients in the crockpot.
- Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours. Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed.
- (We like our beans somewhere between the very-liquidy restaurant style beans, and the canned version of refried beans.) Mash beans with a potato masher to desired consistency.
- Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at penniesandpancakes.blogspot.com