Crockpot Refried Beans
Here's an easy protein-packed taco night addition, or even a lunch idea. These are SO good, and they are so good for you! You can even make these and freeze some for later. I never thought I'd enjoy eating refried beans for lunch, but it's actually very filling and a nice change from wraps and sandwiches, especially in the winter or cold, rainy days.
EASY CROCKPOT REFRIED BEANS
Adapted from allrecipes.com
INGREDIENTS
1 onion, peeled and halved
2 cups dry pinto beans, rinsed (since I like to stay away from canned beans, I like to get mine form Whole Foods in a tetra pak)
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
INSTRUCTIONS
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 (i.e. not too dry).
Mash remaining beans with a potato masher.
Don't forget to freeze any leftovers for a quick & healthy snack, lunch or future taco night!
