Easy No Stir No Watch Refried Beans Crock Pot Oamc Recipes

EASY VEGETARIAN CROCK POT REFRIED BEANS (WITHOUT LARD!)

Steps:

• Rinse beans under water and pick through, discarding any weird broken bean pieces or other debris. Place beans in a 3-quart or larger Crock Pot and fill Crock Pot with water to about 2 - 3 inches above the beans. Cover and let sit overnight, or for at least 8 hours.
• Discard soaking water by pouring beans into a colander. Rinse beans. Return beans to the Crock Pot.
• Add vegetable broth, olive oil, garlic, onion powder, cumin, chili powder, and salt.
• Cook on low for 8 - 10 hours, until beans are cooked through.
• Turn off Crock Pot and remove lid to allow beans to cool a bit so that they're safer to handle. Using an immersion blender, blend beans to desired consistency (you might like your beans to be 100% smooth, or chunky with a few beans still left whole). A note on liquid level: Crock Pots can vary, so if before blending, the liquid is still above the level of the beans, you may want to skim a little off and reserve the liquid for possibly thinning later on. Mine cook down and end up at the perfect consistency with exactly 3 cups vegetable broth, and I don't need to remove any of the liquid before blending.
• Turn Crock Pot back on to low and let pureed beans sit and cook for another 30 minutes or so. This will help the beans to thicken up and the flavors to develop.
• Taste and add additional salt if desired. I actually like to use 2 teaspoons kosher salt up front, but I like mine a bit salty. If beans are too thick, add additional vegetable broth and stir. If beans are too thin, let sit for a little longer and they will thicken up nicely.
• Squeeze half a lime over the top of the beans before serving, if desired.
• These keep in the refrigerator in an airtight container for 2 - 3 days, or you can keep them frozen for several months. They will thicken after sitting. Just thin with vegetable broth or water to the desired consistency.

CROCK POT FAT FREE REFRIED BEANS FOR THE FREEZER - OAMC

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

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.

FAT-FREE NO-REFRY REFRIED BEANS

Steps:

• Combine all ingredients in a slow cooker. Cook on low 12 hours or high 8 hours. Add more water if necessary.
• Remove and discard bay leaf. Drain beans, reserving broth. Mash beans by hand with a potato masher, adding broth as necessary to achieve desired consistency. Discard unused broth, or use in other recipes.