Slow Cooker Refried Beans
Here is a simple homemade refried beans recipe that is delicious and free of added chemicals like BPA found in canned refried beans. You have the option to modify the amount of sodium added and the best part is you can freeze your leftovers for future meals (just store in pre-measured 1-1 1/2 cup size airtight containers for convenience)!
Ingredients: (*organic)
1 lb dry Pinto Beans (rinsed, no need to soak!)
1/2 red Onion, chopped
3 cloves of Garlic, minced
1t Sea Salt
1/2t Cracked Pepper
1/2t Red Pepper Flakes (can be omitted or substituted for half of a seeded Jalapeno or Serrano pepper)
1/4t ground Cumin
1T Oil (I used Jalapeno infused Grapeseed oil, but Olive Oil will also work)
7 cups Water
**optional toppings: Shredded Cheese, Cilantro and Green Onion**
Place all of your ingredients into your slow cooker on high heat for at least 6-8 hours stirring occasionally. Drain the excess liquid (reserving it to add to mixture later). Mash the beans and add the excess liquid if necessary to obtain desired consistency. Serve as a side dish topped with shredded cheese, cilantro and green onions or add it to a homemade burrito or nachos!
