This is third recipe I’ve tried from 100 Days of REAL FOOD! Today, I attempted Slow-Cooker refried beans!
This recipe is the bomb. Legit, SO EASY! And SO tasty! The amount of effort you put in for these beans is probably the same effort you would put forth to open a can and microwave.
Let me give you the readers-digest version. PUT INGREDIENTS IN CROCK-POT. WALK AWAY. COME BACK AND ENJOY DELICIOUSNESS.
If you want some more details, here’s the recipe:
- 1 onion, peeled and halved
- 2 cups dry pinto beans, rinsed
- ½ fresh jalapeno or other hot pepper, seeded and chopped
- 2 cloves garlic, minced
- ¾ 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 hours or overnight while you are sleeping.
- Remove the bigger onion chunks and drain the excess liquid. If desired, save the excess liquid to add back to the final product to get the optimal consistency.
- Mash remaining beans with a potato masher
That’s for real the extent of it. And for something that you normally get out of a can, that A) Isn’t as good, and B) Has a list of scary ingredients, this is rocking my world! Have you ever noticed that when you look at a lot of canned goods, it says, “Natural Flavoring”? I’ve been reading up on this and apparently you can put this as an ingredient to cover up MSG, and other harmful things. The only difference between natural and artificial is that natural flavorings come from a natural source, like say… a blueberry. Artificial originates from human-made lab work. The similarity though, is that they take both things to a lab and infuse it with other chemicals and beef it up to make it taste the same all over the world, all times of year.
That’s what’s awesome about this cookbook…is that it’s all about REAL food. Taking the raw ingredient, like dry beans! And making it into something delicious, without all the additives that seem to be causing all sorts of cancer.
I mixed Clay’s beans with some shredded cheese, topped with avacado. I ate mine plain with avacado. Dip some tortilla chips in and you have a meal! Little Asher scarfed down plain beans like there was no tomorrow. This recipe is DEFINITELY picky-eater approved.
Other ways to use this recipe: fajitas, bean and cheese burritos, loaded nachos, with a side of rice, you get the drift.
You can freeze the leftovers for later! Wahoo!