Until recently I’ve followed a fairly Paleo diet. I shied away from beans and grains and most dairy and stuck to a diet that was largely fruits, vegetables and animal protein. Oh, and wine and chocolate, because those work well with whatever diet you follow, don’t you think? But after completing the Ultimate Reset, I found that grains and I really do get along and I’ve been adding more of them back into my diet. There ARE other foods I’m having a hard time reintroducing but that’s a story for another day.
Now I’ve ALWAYS loved refried beans but I’ve never actually made them. I mean, why make ’em when you can buy a perfectly clean version at Whole Foods for a minimal cost? However, for some reason during the entire three week stretch of the Ultimate Reset all I could think about was THIS recipe from 100 Days of Real Food. I had never made these easy crockpot refried beans but had always wanted to and I struggle getting one of my kids to eat animal protein so I thought I’d give this a shot and see what my family thought.
All I can say is win, win, win. My kids are the S-L-O-W-E-S-T eaters and I have never seen them take down dinner so quickly. One even took this to school in her lunchbox today as well! It makes a lot but apparently it freezes beautifully so I’m on my way out now to buy some small mason jars to do just that.
Slow-Cooker Refried Beans
Makes 4 cups cooked beans
- 1 onion, peeled and halved
- 2 cups dry pinto beans, rinsed
- ½-1 whole fresh jalapeño, seeded and chopped
- 2 cloves garlic, peeled and crushed
- 1 1/4 teaspoons salt
- ½ teaspoon black pepper
- One big pinch of cumin
- 6 cups water
- Combine all ingredients in slow cooker.
- Cook on high for 8-10 hours. Mine cooked for 8 and were left to warm for two hours and they were a bit dry so I would stick to 8 hours and maybe add a bit more water, depending on the consistency that you want.
- Remove the onion chunks and drain the excess liquid. Save the excess liquid to add back to the final product to get the optimal consistency (i.e. not too dry – see above!).
- Mash remaining beans with a potato masher poof, you’ve got homemade refried beans!
I served mine on a corn tortilla with shredded 3-cheese blend, guacamole, sour cream, salsa and cilantro – the works!