Vegan Slow Cooker Refried Beans Un Fried Recipes

SLOW COOKER REFRIED BEANS

Steps:

• Rinse and drain the beans.
• Put the pinto beans in a large pot with water to cover, about 6 cups of water.
• Let the pot set all day or overnight and the beans will plump up.
• Drain water from the beans and put the beans into a slow cooker.
• Cover with fresh water just to cover or up to about an inch.
• Turn on high for 3 hours.
• While the beans are cooking prepare the vegetables.
• In a large skillet add olive oil and onion. Sauté onion until translucent.
• Add garlic and chili pepper. Cook 2 more minutes.
• Add all the spices to the pan. Cook another minute stirring occasionally. Set aside.
• When the beans are done, mash in the crockpot with a potato masher.
• Add the onion mixture and mix well.
• If it is too dry you can add some more water.
• Turn the slow cooker back on to the low setting. Cook 1 hour.
• That's it! The best refried beans and so much healthier than the canned beans.

VEGAN SLOW COOKER REFRIED BEANS (UN-FRIED)

Steps:

• Soak the pinto beans for 1-2 hours. Rinse and drain.
• Add the pinto beans to the slow cooker with the rest of the ingredients except for the tomato and lime, and stir.
• Cook on 'low' for 6-8 hours or high for 3-4 hours, stirring occasionally, until the beans are completely soft. Add more water if needed. Cooking time may also vary depending on how old your beans are.
• Stir in the chopped tomato, and lime juice, and cook for another 1 hour on high, until the tomato is soft and incorporated.
• Blend in the food processor, or mash with a masher, to the desired amount of smoothness. Add more salt to taste.
• These slow cooker refried beans freeze really well, or they will keep in the fridge for up to a week.

VEGAN REFRIED BEANS

Steps:

• Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.

SLOW-COOKER VEGAN BAKED BEANS

Steps:

• Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.