Now that I’ve gotten you to at least start thinking about getting a 1 1/2 to 2 quart slow cooker – here’s another recipe for it. This time it’s a savory staple that can make any meal easy – refried beans – except my beans play no part in the frying game. They’re completely oil-free, so you there’s no guilt, and fewer calories than the regular version!
Refried beans won’t win any beauty contest, but they are cheap, tasty and good for you.
The recipe below is a jumping off point. You can add green chilies, chopped hot peppers, lime juice, sauteed onions and peppers, even beer if you’re so inclined. You can make these taste just the way you want them to. I don’t know about you, but it makes me happy to actually find something I can control in my life. You don’t have to be a control freak like me to enjoy them – even those of you with patience and inner peace can love these beans too!
This recipe starts off with dried beans. You can use canned or pre-cooked ones, just put the ingredients together in the morning instead of the night before. You could make some flautas with the leftovers, if you have any.
Beyond Easy Not-Refried Beans
**This recipe uses a smaller slow cooker 1½ to 2 quarts - you can double the recipe and use a 3½ to 4 quart slow cooker
- The night before: In your slow cooker add the dried beans, water, garlic, and chili powder. Cook on low overnight. (If your 1½ quart slow cooker does not have a low/high setting then it should run on low.)
- In the morning: Add the liquid smoke if using and ¼ to ½ cup of water depending on how long you will be gone for the day. You can cook these a very long time if you just add extra water.
- Before serving: Take a wooden spoon and mix the beans together smashing some again the walls of the slow cooker if there are still too many whole beans. Adjust seasonings and add hot sauce, salt, or other add-ins now.
- Serve as-is over brown rice with salsa for the easiest meal ever, or serve in tacos or burritos.