Oct 19, 2013

crock pot vegetarian refried beans


It's winterizing weekend.  We've already taken a car in to the shop to get it set for the season.  Screens have been removed from our windows.  Garden stragglers will be brought inside to enjoy as one last harvest feast.  Operation leaf pickup will commence.  Picnic table needs to be brought in.  Firewood has to be moved for easy winter access.  Dog needs to realize that the long summer walks are quickly coming to an end (if anyone has any recommendations as to how to explain that to a dog, I'm open to suggestions).


It would also be a wonderful weekend for warm, hearty foods like these creamy, flavorful refried beans.  The only fresh ingredient you need is an onion.  You can handle that, right?  You can even prep everything in the evening, which will take about 6 minutes, and have beans ready to puree in the morning.  Plus, the 8 cups will set you back less than $3 and will beat the pants off of canned beans in a flavor test.  These freeze wonderfully, so we make the big batch and freeze them in 2 cup containers to enjoy them a few times.  Tacos Tuesdays have never been easier!


Crock Pot Vegetarian Refried Beans
Recipe adapted from PreventionRD
Makes about 8 cups


Ingredients:
  • 3 c dry red kidney beans or pinto beans
  • 8 c water
  • 1 small onion, chopped
  • 1 tsp Better than Boullion
  • a chookie chookie of red pepper flakes
  • 3 cloves of garlic, minced
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
Wash and sort beans (remove any that don't look pretty).  Combine all ingredients in a slow cooker.  Cook on high for about 10 hours.  Use a hand blender to blend the beans smooth.  If you don't have one, you can very carefully stick them in a blender or just mash them with a potato masher, depending on how smooth you like them.  Serve warm.  You can add taco seasoning for extra flavor.  Or you can go crazy and serve the beans on these beauties.  Refrigerate or freeze leftovers.



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