This slow cooker refried bean recipe is simple but adding butternut squash amps up the nutrition. The chipotle brings a little spicy and lots of smokiness.
The cilantro and lime give it a fresh flavor that you’ll love it in your favorite tacos, burritos and more!
- 1 cup dried beans, anasazi, pinto, or other "brown bean".
- 3 cups water
- 1 cup butternut squash purée
- 1 clove garlic, minced
- 1 can, 14.5 oz/411g diced tomatoes with chipotle (or plain with 1/2 teaspoon powdered chipotle)
- 1 teaspoon marjoram
- 1/2 teaspoon chili powder
- 1 tablespoon fresh cilantro, chopped
- juice of 1/2 lime
- salt to taste
- ground hot pepper, optional to taste
- The night before:
- Combine the dried beans and water in the slow cooker and cook on low overnight.
- In the morning:
- Add the butternut squash, garlic, tomatoes, marjoram, and chili powder.
- Before serving:
- Taste and adjust seasonings. Add salt, hot pepper, and lime juice.
- You can also make a quick mexi-pizza if you spread the frijoles on a tortilla thinly and top with some vegan chorizo and a little Daiya vegan cheese. Plus it cooks in minutes!
Amount Per Serving Calories 106Sodium 12mgCarbohydrates 19gFiber 4gProtein 6g
You probably have some Winter squash on your t-day menu. If you make an extra cup and purée it, you are ready to make these beans.
If you don’t have time to make the beans now, go ahead and freeze the extra squash in 1 cup portions so it will be ready to go when you want to make them.
You can use pumpkin, acorn, or kuri in place of the butternut. But think about doing something different and use butternut where you usually use pumpkin or sweet potato. After all, Winter squash need some love around the holidays too.