Crockpot Refried Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
7 cup (8 fl oz) Water, tap .5 cup, chopped Onions, raw 4 cloves Garlic 2 tsp Cumin seed 1 tbsp Chili powder 2 tsp TONE'S granulated garlic (by PIXIEWINGS2) 2 tsp Salt .25 tsp Pepper, red or cayenne 455 grams Beans, pinto
Pour dried beans in the slow cooker. Add shredded onion, garlic, cumin, salt and cayenne pepper.
Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8–10 hours. You can also cook on low for 12 hours or longer.
Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.
Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.
Serve as-is or sprinkle with your favorite toppings. Serve warm.
Serving Size: 1/2 cup
Number of Servings: 5
Recipe submitted by SparkPeople user TTINCAT.
Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8–10 hours. You can also cook on low for 12 hours or longer.
Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.
Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.
Serve as-is or sprinkle with your favorite toppings. Serve warm.
Serving Size: 1/2 cup
Number of Servings: 5
Recipe submitted by SparkPeople user TTINCAT.
Nutritional Info Amount Per Serving
- Calories: 142.5
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 955.4 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 8.8 g
- Protein: 8.1 g
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