I kicked the can a few years ago, and you should too!
Making beans in a slow cooker is easy, basically hands free, and so much more healthy than the ones you get in a can. Better yet, beans you make yourself are about half the price; saving your wallet a bundle as well!
These faux refried beans have way less sodium than their canned brethren and no lard added in such as the ones served in most restaurants. Oh, and did I mention that these taste a million times better than either of the previously mention options?
Faux Refried Beans
Servings: 9 • Size: 1/3 Cup • Calories: 62.8 • Fat: 0.3 g • Carb: 12.4 g • Fiber: 3.8 g • Protein: 3.4 g • Sugar: 0 g • Sodium: 486.1 mg
1 Lb. Dry Pinto Beans, Sorted & Rinsed
1 Onion, Diced
1 Jalapeño, Seeded & Diced
3 Cloves Garlic, Minced
1 Tsp. Cumin
1/2 Tsp. Paprika
1/2 Tsp. Black Pepper
1/8 Tsp. Crushed Red Pepper Flakes
6 C. Water
1 1/2 Tsp. Salt
Toss everything into a slow cooker (except the salt), secure the lid and cook on high for 4-5 hours or low for 8. The longer they cook, the easier they are to mash at the end.
When cooked, mash the beans. Feel free to remove or add any water from them until they are the desired consistency. I would recommend making them a little thinner than you may think, since they do dry out slightly as they cool. Once mashed, season with salt to taste, about 1 1/2 tsp. Adding the salt at the end let you use less and allows for the beans to be more tender. Serve warm and enjoy!