Slow Cooker Refried Beans - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound Dried Pinto Beans (or Kidney Beans, Black Beans)
- 1 Onion, Peeled And Shredded
- 4 cloves Garlic, Minced
- 1 Tablespoon Ground Cumin
- 2 teaspoons Sea Salt
- 1/2 teaspoon Cayenne Pepper
- Optional Add-ins, Such As Ham Bone Or Bacon Strips
- 7 cups Water
- Salt And Pepper, to taste
- Optional Toppings, To Serve (See Note)
Instructions
- Pour dried beans in the slow cooker. Add shredded onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock.
- Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8 –10 hours. You can also cook on low for 12 hours or longer.
- Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 1/2 cups of the bean liquid out of the crock and reserve.
- Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.
- Serve as-is or sprinkle with your favorite toppings. Serve warm.
- Note: Some optional topping suggestions include shredded cheese, sliced jalapenos, chopped green onions, sour cream, and cayenne pepper.
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