Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Simple Slow Cooker Refried Beans [Vegan/Gluten Free]

by Chelsea @ Make Real Food on November 1, 2013, 7 comments

*Note – I now make these in my pressure cooker.  Updated directions below.  (Along with the crockpot instructions too!) I also created a video post on how to make them in the Instant Pot/pressure cooker.  Click here for that!

I kind of have a love-hate relationship with cooking things in the crockpot.  The love is that I can come home or wake up to a meal made.  The hate?  As much as I’m a planner in all aspects of my life, I’m not always the best planner when it comes to meals.  Need a meal out of the crockpot?  That’s not something you can throw together for 1 hour from now.  And, I’m also the one who has to count out the time that the crockpot will be done.  “Sure, I’ll set it at 10pm and let it cook for 5 hours”.  Wait.  Who’s getting up at 3am to turn it off?  And I most frequently shy away from the crockpot because sometimes I think of a meal, and I want it right then.  And I can’t have it right then.

With all of that said, when the stars align and I am able to come home (or wake up) to a warm, perfectly cooked meal, I love it.  Hm.  Perhaps I should do it more.

Today I’m bringing you a crockpot recipe for refried beans.  And I know you can go to the store and buy a can of them, and heat them up, and have dinner in an instant.  But, have you read the label on those before?  And…these taste so much better.

But some days, I will just buy the can.  I’m a sucker for instant gratification.

Also.  I have no clue how to make refried beans look ‘pretty’.  I tried.  Below is the end result.  It’s seriously a horrible picture.  Please please forgive me.  πŸ™‚

Simple Slow Cooker Refried Beans [Vegan/Gluten Free]

Simple Slow Cooker (Or Pressure Cooker!) Refried Beans
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Ingredients
  1. 2 cups of dried pinto beans, rinsed
  2. 1 onion, peeled and cut into fourths
  3. 1 jalapeno, seeded and diced (or pepper of choice)
  4. 2 cloves of garlic, each chopped in half
  5. 1 teaspoon salt
  6. 1 teaspoon paprika
  7. 1 teaspoon chili powder
  8. 1/2 teaspoon black pepper
  9. 1/2 cup salsa (optional)
  10. 3 cups vegetable broth
  11. 3 cups water (or omit vegetable broth and use 6 cups water) (**OMIT** this additional 3 cups IF using pressure cooker)
Slow Cooker Directions
  1. Combine all of the ingredients in the slow cooker. Stir well.
  2. Let cook for about 8 hours on high
  3. Remove from slow cooker, using a stick blender or a regular blender, blend all ingredients until smooth. Use caution if still hot. **Note - if you want your beans to be very thick, you will need to drain the liquid first. I didn't. They turned out excellent, but they're not the 'typical thick canned refried beans' consistency.
  4. Serve warm with toppings such as: diced tomatoes, guacamole or avocado, tofutti non dairy sour cream, salsa, cilantro, or add to tortilla shells, or use as a taco filling or chip dip
  5. Once cooled, Store leftovers in a covered container in the fridge for up to 4 days. These freeze great - just freeze in portion sized containers!
Instant Pot / Pressure Cooker Directions
  1. **OMITTING THE 3 additional CUPS OF WATER** Add all of the ingredients to the instant pot/pressure cooker. Stir well.
  2. Close lid and turn to seal.
  3. Bring to high pressure for 28 minutes.
  4. Once finished, let the pressure naturally release for 10 minutes and then release any remaining pressure manually.
  5. Transfer into blender (carefully! It's very hot!) and blend until completely creamy. These will be thick, so do not remove any of the water.
  6. Serve warm with toppings such as: diced tomatoes, guacamole or avocado, tofutti non dairy sour cream, salsa, cilantro, or add to tortilla shells, or use as a taco filling or chip dip
  7. Once cooled, Store leftovers in a covered container in the fridge for up to 4 days. These freeze great - just freeze in portion sized containers!
Notes
  1. They freeze very well...and make a lot. So, either feed a crowd or freeze some for later!
Adapted from 100 Days of Real Food Recipe
Make Real Food http://makerealfood.com/
If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).

I hope everyone has a fabulous weekend!

-Chelsea

I included this recipe in a recipe roundup.

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7 thoughts on “Simple Slow Cooker Refried Beans [Vegan/Gluten Free]

  1. Pingback: What I Ate Wednesday : 2/11/2015 - Make Real Food

  2. Pingback: "Refried" beans in the Instant Pot + Vegan Nachos

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