Easy Vegetarian Crock Pot Refried Beans Without Lard Recipes

REFRIED BEANS WITHOUT THE REFRY

Steps:

• Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

VEGETARIAN REFRIED BEANS

Steps:

• Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.
• Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.

REFRIED BEANS (CROCK POT)

Steps:

• Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.
• In the morning, drain and rinse beans (discarding soaking water).
• Return beans to crock pot, and add 6 cups water and the salt.
• Cover and cook on low for 10-12 hours or until beans are nice and tender.
• Drain cooked beans, reserving cooking liquid.
• Mash beans and return to crock (or may mash in the crock pot).
• In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot.
• Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.
• Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed).
• Adjust salt, if necessary, before serving.
• Garnish with cheese or chopped onion, if desired.

EASY, NO STIR, NO WATCH REFRIED BEANS ( CROCK POT ) OAMC

Steps:

• In the morning, drain and rinse the beans.
• Place the beans in a 6 quart crock pot.
• Cover with water plus 2 inches.
• Cover and cook on high for 4 hours.
• Meanwhile cut the top off the head of garlic just barely nicking the ends of the cloves.
• Pour a tsp of olive oil into the cut.
• Place on a square of foil and wrap like a Hershey's kiss.
• Bake at 350F for 1 hour. Open and let cool.
• Prep the onions, cumin, and oregano.
• When the 4 hours cooking is over, ladle 2-3 cups of the bean broth into a blender, add the salt cumin, and oregano.
• Sqeeze each clove of gralic from it's skin into the blender.
• Pulse the blender until it's well mixed.
• Heat the lard or drippings in a frying pan till it's almost smoking.
• Fry the onions and chilies until the onions are translucent.
• Deglaze the pan with some bean broth.
• Mash the beans in the crock pot with a potato masher.
• Add the deglazed onion mix & the garlic mix to the crock pot. Mix well.
• Cover, cook on high for 1 hour.
• Reduce heat to low, uncover & cook for 4-5 hours to thicken as desired.
• Freeze 1 or 2 cups at a time in sandwich sized zip lock freezer bags.