Crockpot "Refried" Beans
Crockpot "Refried" Beans might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 16 servings with 89 calories, 5g of protein, and 0g of fat each. For 19 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of black pepper, cumin, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by penniesandpancakes.blogspot.com. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe is liked by 13090 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is excellent. If you like this recipe, you might also like recipes such as Crockpot Refried Beans, Crockpot "Refried" Beans, and Crockpot Refried Beans.
Servings: 16
Ingredients:
1 tsp black pepper
2 tsp cumin
4 Tbsp. jarred minced garlic
1 large onion, chopped
2 lbs pinto beans
*Up to 2 1/2 Tbsp salt (This is the absolute max if you don't pre-soak your beans.)
10 cups hot water
Equipment:
colander
slow cooker
potato masher
ziploc bags
Cooking instruction summary:
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.
Step by step:
1. Rinse the beans in a colander. Pick out any bad beans.
2. Combine all the ingredients in the crockpot.
3. 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.
4. Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.
Nutrition Information:
covered percent of daily need
