Crockpotfatfreerefriedbeansforthefreezeroamc Recipes

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CROCK POT FAT FREE REFRIED BEANS FOR THE FREEZER - OAMC



Crock Pot Fat Free Refried Beans for the Freezer - OAMC image

It's nice to have some refried beans you can pull out of the freezer for a side with your Mexican meals without opening a can with all the extra fat. One side serving is 1/2 cup, which also makes about 4 tacos or burritos These are a great side dish, may also be used for burritos, and can be served as a main dish with plenty of shredded cheddar and salsa on top. Take the time and make these ahead. You won't be sorry!

Provided by TishT

Categories     Beans

Time 10h15m

Yield 2 quarts

Number Of Ingredients 9

1 lb dried beans, soaked overnight
4 cups water
1 cup brewed coffee
3 minced garlic cloves, don't substitute powdered (optional)
1 bunch fresh cilantro or 1 cup celery & leaves, chopped with stems
1 tablespoon ground cumin
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 teaspoon salt, to taste

Steps:

  • Drain soaked beans and place in a crock pot along with remaining ingredients except salt. Make sure that the beans are covered with liquid by about 1".
  • Stir well, cover and cook on low all day, about 8-10 hours, until tender. Keep an eye on them and make sure they don't get dry.
  • Add salt.
  • Use a potato masher or heat safe (canning) jar bottom to mash well and stir with a wooden spoon.
  • Continue to mash and stir until desired consistency.
  • To freeze, put in a freezer Ziploc and flatten into a layer to freeze, or no more than 2" deep in freezer containers.

CROCK POT REFRIED BEANS



Crock Pot Refried Beans image

Make and share this Crock Pot Refried Beans recipe from Food.com.

Provided by TERRY B.

Categories     Beans

Time 21h30m

Yield 12 serving(s)

Number Of Ingredients 7

1 lb pinto beans, dried
1 teaspoon salt
1 vidalia onion, chopped
6 garlic cloves, minced
3 tablespoons extra virgin olive oil
1/2 cup fresh green chile, chopped
1 teaspoon ground cumin

Steps:

  • Sort and rinse beans, add to crockpot, cover with 6 cups of water and soak overnight.
  • Remove water from the crockpot and rinse beans.
  • Add 6 cups of water and salt.
  • Cover and cook at least 10 hours.
  • Remove liquid and save for later.
  • Move beans to a bowl.
  • Sauté onions and garlic in oil over medium heat until tender, then add to blender along with chilies and cumin.
  • Blend until smooth.
  • Add about 2 cups of the cooked beans to blender and blend until smooth.
  • Pour into crock pot.
  • repeat until all of the beans have been blended and added to the crockpot.
  • Stir well and add liquid from cooking the beans into the crockpot about 1 cup at a time until the beans are the consistency that you like, I usually do about 2 cups.
  • Cook on high for about 30 minutes.
  • Stir and enjoy.

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