It’s feeling like summer outside, and it doesn’t look like it will cool off anytime soon. I like keeping my kitchen cool and I bet you do too. The easiest way to do that is to use your slow cooker. I have 3 different slow cooker vegan refried bean recipes for you today that I know you’ll love.
Even though I still call them refried beans, they are actually all oil-free! The slow cooker does most of the work for you and the beans that don’t just melt away, you can smash with a wooden spoon.
All of these use a 1 1/2 to 2 quart slow cooker, but you can double or triple the recipes and use a larger slow cooker.
Refried beans freeze great, and I freeze 1 1/2 cup bags since that’s about the amount that would be in a can. Don’t limit yourself to just burritos and tacos – be sure to let me know what you favorite way to eat them is in the comments below.
I sneak in extra veggies where ever I can. Butternut Squash Frijoles is one recipe where the veggie addition makes them even better. The butternut squash adds a great texture and you can use canned pumpkin puree instead of the butternut squash. The chipotle adds a touch of smokiness which I love in my refried beans.
Slow Cooker Not Refried Black Beans uses bell peppers to add some extra flavor and they almost melt into the mix by the time they’re ready. These are my favorite beans to serve on the side or to stuff in a burrito with crunchy veggies and quinoa.
If you aren’t in the mood for fancy schmancy refried beans these Beyond Easy (Not) Refried Beans are just what you are looking for. Toss some pinto beans into your 1 1/2 or 2 quart slow cooker with some garlic and chili powder in the morning. Cook all night and all day. The long cooking time makes these refried beans super smooth.