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).
Refried Beans – Crock Pot Style
Slow Cooker Refried Beans – Original recipe found on 100 Days of Real Food – Lisa Leake
Adapted from allrecipes.com
- 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.
- Combine all ingredients in slow cooker.
- Cook on high for 8 hours or overnight while you are sleeping.
- 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).
- 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.
- I seasoned these beans with about ¾ teaspoons salt after creating the texture of the dip.
- Adjust for seasonings again before serving.
Again, these pinto beans created a very flavorful dip or side-dish. These are said to freeze well.