Meatless Monday Crock Pot Refried Beans

I am still on the campaign for Meatless options and great tasting sides.  This week, someone shared a web-site 100 days of real food. WOW, this was a great look into this movement of what real food looks like.  This...

I am still on the campaign for Meatless options and great tasting sides.  This week, someone shared a web-site 100 days of real food. WOW, this was a great look into this movement of what real food looks like.  This blog, by Lisa Leake,  is all about eliminating processed foods from our diets.    I was graced to travel this week and once again had many interesting, tasty and often sought-after Vegetarian meals offered!   This week I was presented, Roasted veggies, huge interesting salads with many toppings, quesadillas, a layered lasagna with corn tortillas, a spinach wrap, and a few wonderful soup options too.  I am proud to say that when my roasted vegetable platter arrived, everyone at my table wanted to change their order!

I admitted that as I drove home, my first stop was the grocery store for some greens and fruits that I was missing in my meals last week.  The other miss was my usual beans so I looked at this recipe from Lisa Leake’s site and re-created these re-fried beans with my own twists.  I love my crock pot and was intrigued to create this side.  I wanted these beans to have some heat,  the necessary garlic and onions,  and I also wanted a smoother consistency, so I opted for a whirl in my Blendtec.  “Blenny” as he is named in my kitchen, creamed these beans a smooth consistency for the dip I was preparing. (FYI -- I did reserve and use some of the cooking liquid which I started with homemade Veggie Stock as my base).

It all started with this Simple Ingredient
It all started with this Simple Ingredient

Refried Beans – Crock Pot Style

Refried Beans
Refried Beans

Slow Cooker Refried Beans – Original recipe found on 100 Days of Real Food – Lisa Leake

Adapted from allrecipes.com

Ingredients

  • 2 – 3 onions, finely chopped
  • 2 – 3 cups dry pinto beans, rinsed and soaked overnight --  2 cups equals about a pound of beans
  • 1 or 2 fresh jalapeno or other hot pepper, seeded and chopped. I opted for two jalapeno peppers.
  • 2 heads garlic, minced
  • ½ teaspoon black pepper
  • 1 – 2 teaspoons cumin powder. I like cumin so I opted for 2 teaspoons.
  • 6 cups water or vegetable stock. I opted for Homemade Stock to add to the flavors of this final dip.

Instructions

  1. Combine all ingredients in slow cooker.
  2. Cook on high for 8 hours or overnight while you are sleeping.
  3. 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).
  4. At this point, I added these to my blender (or food processor) in batches, adding some of the cooking liquid back to create the creamy bean dip I wanted.
  5. I seasoned these beans with about  ¾ teaspoons salt after creating the texture of the dip.
  6. Adjust for seasonings again before serving.

Again, these pinto beans created a very flavorful dip or side-dish.  These are said to freeze well.