This next edition of The Crockpot Chronicles is none other than Refried Beans (without the refried part )

I absolutely LOVE refried beans but I have three “beefs” with the store bought stuff.

1) The sodium content in canned refried beans is OFF. THE. CHARTS!  It is far too salty tasting…Borderline yucky!  Even the “Lower Sodium” varieties are too salty for my liking.

2) When you open the can of beans there is a unappetizing layer of oil on the top of the jelly-like mixture.  Ick!

3)  When you empty the can into a bowl it stays in the shape of the can…like Christmas cranberry sauce….Yes I know I will mush it down eventually but it still gives me the heebie jeebies  That’s just not natural…hehe

Refried beans are typically made from the pinto bean which is a nutritional powerhouse in my books! These babies come packed with cholesterol-lowering fiber(as with all beans), protein and iron among many many other benefits!

One thing I absolutely adore about refried beans is the versatility of them.  I’ve talked many times about leftovers and how much they ROCK but the truth is, I love to challenge myself with finding new ways to use the same base meal.

Another benefit is the very small amount of cash it costs to buy the ingredients for this crockpot creation AND the amount of servings you get out if it.  It’s a win win my friends!

“Traditional” refried beans are usually made with vegetable oil or lard and you will be happy to know that this recipe has neither

So get ready to see all things Refried Beans this week!!

Crockpot Refried Beans

Makes about 6 cups

Ingredients

3 cups uncooked rinsed pinto beans

1 onion chopped up
1 jalapeno pepper, seeded and chopped
3 garlic cloves minced
2 teaspoons black pepper
1/4 teaspoon ground cumin

1/2 teaspoon each of Epicure’s Cinqo Pepper Blend & Pueblo Bean dip mix
9 cups water

salt to taste

Directions

Put all ingredients into crockpot and cook on high heat for 8 hours adding more water as needed.

Once the beans have cooked strain them and keep the liquid.

Grab your potato masher and mash the beans, adding as much liquid as is desired.

Add salt to taste and mix it up!

ENJOY!

First Step:

Put all ingredients into crockpot and cook on high heat for 8 hours adding more water as needed.

Extreme closeup…Whoooaaaaa!  (Yes I am quoting Wayne’s World )

Second Step:

Once the beans have cooked strain them and keep the liquid.

Another extreme closeup!

Third Step:

Grab your potato masher and mash the beans, adding as much liquid as is desired.  Add salt to taste once the beans are all mashed.  You have complete control over the sodium content in these refried beans!

Mine look like THIS when all done!

These freeze beautifully so put some away for a rainy day!

Buen provecho!!

Tags: Beans, The Crockpot Chronicles