Want to make vegan refried beans that have no oil at all? My Vegan Slow Cooker Refried Black Beans are the ones for you. Plus you just dump everything in the crockpot and go!
You can’t go wrong by making beans for dinner. They are healthy, easy and hands off – once they go into the slow cooker. It doesn’t get much easier than this!
Making some refried beans is fun and you can make them as mild or as spicy as you like them. Cheryl likes everything mild, so I make mine that way, except I have some spicy hot sauce on the side.
Can I Freeze Crockpot Refried Beans?
Vegan Slow Cooker Refried Black Beans are great fresh out of the slow cooker, but you can freeze the leftovers for later. You can go ahead and cook a double or triple batch to ensure you
Sometimes I make up burritos with the leftover beans and put them in the freezer for an instant grab and go meal.
Can I Cook Vegan Slow Cooker Refried Black Beans In Less Than 8 Hours?
Working at home still has its 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, I cooked the ones pictured on high and they came out great.
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. You could puree it all together if you want – beans and sweet potatoes will cook down enough that way 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?
Can I Use Another Bean in Place of Black Beans?
You sure can! While Vegan Slow Cooker Refried Black Beans has black beans in the title,
Any bean like pinto, mayacoba, rio zape, or any bean that softens with cooking that you can smash or puree with an immersion blender. Be sure to check out Rancho Gordo’s heirloom beansRancho Gordo’s heirloom beans for new ones to try.
Avoid kidney beans because they need to be boiled on the stove for 10 minutes before you slow cook them. I would also not use chickpeas.
- 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
Amount Per Serving Calories 174Sodium 12mgCarbohydrates 31gFiber 7gSugar 1gProtein 10g
More Recipes to Try
- Slow Cooker Heirloom Beans: San Franciscano Beans
- Italian Slow Cooker Cranberry Bean Soup with Greens
- Vegan Slow Cooker Lasagna with White Beans and Pumpkin Tofu Ricotta