Slow Cooker Not-Refried Black Beans

Slow Cooker Refried Black Beans from HealthySlowCooking.com

You can’t go wrong by making beans for dinner. They are healthy, easy and hands off once they go into the slow cooker plus you can even freeze the leftovers for later. Sometimes I go ahead and make up some burritos with the leftover beans and put them in the freezer for an instant last minute meal.

Since Friday is my brunch obsessed day, I have to mention that these beans would make a killer tofu rancheros or breakfast burritos this weekend.

Making some refried beans is fun and you can make them as mild or spicy as you like them. Cheryl likes everything mild, so I make mine that way and have some spicy hot sauce on the side for me.

Slow Cooker Refried Black Beans from HealthySlowCooking.com

Working at home still has it’s household challenges and I depend just as much on my slow cooker now as I did when I went into an office everyday. The benefit of working at home is that I can cook things on high if I forget to put it on in the morning.

Generally if you would cook something on low for 7 to 9 hours it will cook in 3 1/2 to 4 1/2 hours on high. This is also a great thing to know for weekend cooking. As you have probably guessed at this point I cooked the ones pictured one high this time and they came out great.

Slow Cooker Refried Black Beans from HealthySlowCooking.com

I added garlic and bell pepper to mine, but you can add in green chilies, roasted garlic, a chipolte in adobo sauce or even hide some carrots, sweet potato or other veggie you need to add in on the sly. After all you can puree it all together if you want. Beans and sweet potatoes will cook down enough that you only need to mash with the back of your spoon.

I found a jar of salsa in the back of my pantry that has a base of roasted tomatillos and has green olives in it. I know, it sounds weird and possibly unpleasant – but I’m really enjoying it. Have any of you ever had it before?

salsa-cilantro

Slow Cooker Not-Refried Black Beans
gluten-free, soy-free, no oil added
Makes about 4 1/2 cups and can be frozen

I made this in my 2 1/2 quart slow cooker, but it should fit in a 2 quart as well. You can also double to use in a 4 to 6 quart slow cooker.

  • 4 cups water
  • 2 cups dry black beans
  • 1 cup minced bell pepper
  • 3 cloves garlic, minced
  • 1 teaspoon cumin powder
  • 1/2 teaspoon chili powder, or add more if you prefer your beans spicy
  • 1/4 teaspoon granulated onion powder
  • salt, to taste

Add all the ingredients except for the salt and cook on low for 7 to 9 hours (or about 4 hours on high).

Before serving add salt to taste and mash some of the beans with the back of a wooden spoon to create that refried bean texture.

Slow Cooker Refried Black Beans from HealthySlowCooking.com

 

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