These refried beans are slow cooked in a crock pot. They are a “set it, and forget it” kind of recipe. I love how the simple ingredients come together to make the most velvety, creamy, delicious refried beans. Low in fat, high in fiber, lots of protein, and significantly healthier than any restaurant, or store-bought beans.
I prefer to pre-soak my beans overnight, or at least six hours. Soaking dried beans before cooking makes them easier to digest by breaking down complex sugars. It also helps remove antinutrients, reducing levels of phytates and lectins, compounds that can interfere with mineral absorption, and cause stomach upset. That being said, if you are in a rush for this recipe you don’t have to soak…but I recommend it.
These beans are a great addition to any Mexican meal. Try them in burritos, make a cheesy bean dip, tacos, nachos, enchiladas, beanadillas (quesadillas with beans), or serve them with eggs for breakfast. If you don’t have pinto beans, this recipe works well with black beans too. There are so many ways that having these beans on hand can help whip up a healthy quick meal. This is a crowd pleaser that you will want to come back to time and time again. Let’s get cooking
Ingredients:
- 16 oz. dried pinto beans (ideally soaked for 6 hours or overnight)
- 5 cups broth, or water mixed with 2 tablespoons of Better than Bouillon
- 4 oz. diced green chiles
- 1 diced onion
- 8-10 cloves of garlic, crushed
- 2 1/2 teaspoons of ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt to taste
Bean time…
Put soaked or not soaked beans, green chiles, broth, or water mixed with Better than Bouillon, crushed garlic, diced onion, ground cumin, dried oregano, and bay leaves into a crock pot. Save the salt for after they are done cooking. Salting beforehand can hinder the beans from becoming soft, and increase the cook time.
Mix all of the ingredients together, and set the cook time on high for 5-6 hours. Once the beans are soft, remove the bay leaves and a little of the extra liquid—approximately ½ -1 cup. If your beans are super absorbent, and there isn’t much liquid, then don’t remove any liquid. Use an immersion blender to blend the beans until creamy, and as smooth as you like. You can add back in some of the liquid you removed if you think they need it, or some additional broth, or water if needed. Adjust it to your liking. I personally like them a little bit on the runny side…I find that because I re-heat them over and over again throughout the week, the extra moisture helps. Alternatively, if you do not have an immersion blender, you can use a regular blender, or a food processor… be very careful transferring hot beans. Salt to taste, and garnish with cilantro. Save leftovers in an airtight container in the fridge for 4-5 days, or in the freezer for up to a month.
These refried beans are so good and easy to make, and can be used in so many ways. It’s always nice to make a big pot and have them available throughout the week. Make quick and easy meals, and snacks that kids love too. Bring them to a potluck…they are perfect because they are vegan, gluten free, and full of fiber, and protein. Smooth and creamy, delicious and filling. Here is wishing you good health and good luck on all of your cooking adventures.
