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.
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
Ingredients
- 1 cup dry pinto beans
- 3 cup water, plus extra noted in recipe
- 2 cloves garlic, minced (can use 1/2 teaspoon garlic powder instead)
- 1 teaspoon chili powder
- A few dashes liquid smoke or smoked salt, optional
- Tabasco or other hot sauce, optional
- salt, to taste
Instructions
- 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.
Nutrition Information
Amount Per Serving Calories 343Sodium 1061mgCarbohydrates 62gFiber 15gSugar 2gProtein 21g
Cara says
This might be a dumb question but where can I buy liquid smoke? Beans are my favorite (hence my blog name) but these sound like they must be made this week!
Kathy Hester says
Depending on where you live it can be found in the supermarket near the bbq sauce. I live in the south (Durham, NC), which creates a deep seeded need for me to have 2 kinds of liquid smoke at all times so it’s good I can get it everywhere : )
Whole foods has it in NC as well, or you can order it on Amazon here: http://www.amazon.com/Colgin-Natural-Hickory-Liquid-Smoke/dp/B0005Z8NCM/ref=sr_1_1?s=grocery&ie=UTF8&qid=1318516454&sr=1-1 (it’s worth the shipping).
You can always use smoked paprika, chipotle powder, or smoked salt to get the same smoky flavor. I have all of those as well!
Cara says
Such a detailed reply–I love it! And I can tell you love your liquid smoke as well 🙂 I’m going to look around at the stores for it–they probably have it, I just never knew it existed… You have opened my eyes 🙂
danielle says
my favorite is slow cooker lemon ginger oatmeal
Lexi says
Thank you so much. I have been looking for a recipe like this forever. Thank you 🙂
Lenna (veganlenna) says
I was seriously expecting some oats in those refired beans 😀 Still it looks delicious 🙂
JoLynn-dreaminitvegan says
There is no need to soak the beans before putting them into the slow cooker?
Kathy Hester says
I never soak my beans and they always cook up fine.
Ruth says
Just to confirm, the recipe is one cup of dry beans to one cup of water?
Kathy Hester (geekypoet) says
Nope! It’s 3 cups. You are so good at finding my mistakes, thank you for finding this one!
Aimee B. says
I followed the recipe to a tee, but ended up with beans that were very thin, more like a soup or gravy. What went wrong? I salvaged them by adding a can of drained and rinsed beans to the pot to thicken it up. 🙂
Kathy Hester says
A few questions for you and then I can better help you troubleshoot what happened.
1. Do you have a new or older slow cooker? 2. How much water did you add in the morning? 3. How long did the beans cook the night before? Then how long during the day?
My initial feeling is that your slow cooker may be older or doesn’t run hot. You may need to use 1/2 cup to 1 cup less water depending on how long you will be cooking them.
Aimee B. says
Hi Kathy,
Thank you so much for getting back to me. My slow cooker is brand new. This was the very first recipe I tried in it, lol! It’s a Rival 1.5 quart. I didn’t add any water in the morning. I started the beans at about 10 pm the night before and cooked them until 6 pm the following day.
I think I may try them with less water like you suggested. 🙂
Kathy Hester says
That’s really odd, though I have about every brand 1 1/2 quart other than the latest Rival. Maybe that one runs more like an older one. Anyone else have the same experience?
Please let me know how it turns out next time and how much water you end up using. I’d love to pass that on here so others can benefit too.
Thanks!
Janet says
I just made these a second time in my new Bella 3 x 1.5 qt. crockpot The first time I put 3 cups water and they were soupy (but delicious). This time I put 2 cups (boiling) water, thinking it would be impossible for dry, unsoaked beans to cook through in so little water – but they DID!! I checked them a couple times for dryness, stirred in darker ones on top, added no more water, and didn’t get to them for 13.5 hours (I’m sure they were done earlier). The first time I started them on high for 3-4 hours because I didn’t pay close enough attention to directions, then changed to low. Since I was home (and wanted to smell them sooner), I did the same with these. All I know is I just made a burrito with them and these will be a staple here FOR SURE! Can’t want to explore more from your book with these cute little crockpots. Thank you! 🙂
Ruth Rehak says
Kathy, just had to tell you this is my favorite recipe. My favorite of every recipe I have! I make it at least every other week, usually a double or triple recipe. I eat it over rice or quinoa, with veggies, make burritos or tacos. Or i just eat them with a spoon out of the crockpot! And what’s the first recipe I make after getting home from 3 months in Mexico? These beans! Thanks for creating delicious, easy vegan food for us.