Crock Pot Refried BeansCrock Pot Refried Beans

Crock Pot Refried Beans might be just the side dish you are searching for. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs 59 cents per serving. One serving contains 351 calories, 21g of protein, and 1g of fat. 2421 person were glad they tried this recipe. This recipe from Simply Scratch requires kosher salt, cumin, bell pepper, and lard. From preparation to the plate, this recipe takes approximately 8 hours and 15 minutes. Overall, this recipe earns a super spoonacular score of 100%. Crockpot Refried Beans, Homemade Refried Beans, and Refried Beans with Chorizo are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   In a 10 inch skillet heat up 2 tablespoons of lard on medium heat. Once hot add the chopped onion, bell pepper and jalapeno.

2. 02

   Saute for about 8 to 10 minutes until soft and translucent.

3. 03

   Add minced garlic and cook for an additional 1 to 2 minutes.

4. 04

   Remove pan from heat.Sort through 3 cups of dried pinto beans removing any debris or cracked and grody looking beans.

5. 05

   Add the beans, cumin,chipotle powder and sautéed vegetables to your slow cooker. Cover with 8 cups of water and cook on High for 8 hours, undisturbed.After the 8 hours, remove and drain the beans with their liquid into a colander set into a large bowl.

6. 06

   Transfer the beans to a clean bowl and add a desired amount of the bean liquids back in { I add about 1/4 to 1/2 cup} into the bowl with the beans. Using an immersion blender blend the beans until just about smooth Season with 2 teaspoons of kosher salt before continuing on. Use a rubber spatula and stir the beans to make sure the salt is throughout.

7. 07

   Serve right away or let cool before storing them in an airtight container and placing them in the fridge. These beans should keep well for just under a week. If they last that long :).