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Recipe Main Cat | Crock Pot Vegetarian Refried Beans

 

I am a sucker for Mexican food, and have stumbled upon a great way to make vegetarian refried beans at home. Cooking the pinto beans in the crock pot instead of on the stove top gives the beans a fantastic depth of flavor. Running these beans through a food processor when finished also gave the refried beans a spectacular, velvety texture.

This recipe involves cooking the beans with onion, garlic cloves, and some spices. Cooking the beans over an extended period of time with these aromatic ingredients allow the beans to soak up an amazing amount of flavor. These beans are finished with just a little bit of Pastamore Fresh Jalapeno Oil, and are way healthier than most refried beans you will find at a restaurant.

Ingredients:

1 lb - dry pinto beans
1/2 - white onion
4 - garlic cloves
3 - bay leaves
1/2 Tbsp - salt
1 tsp - cumin
1/2 tsp - oregano
To taste - black pepper
1 Tbsp - Pastamore Fresh Jalapeno Oil
As needed - water

Directions:

1. First, the beans will need to soak over night. Rinse the beans in a colander, and discard any bad beans you can see. Place the beans into a large container and cover with water. Allow to soak over night in a sealed container.



2. Drain the beans, and then place them into the crock pot. Smash the garlic cloves with the side of a knife or a spoon, and add them to the crock pot. Slice the onions into thin slices and add to the crock pot. Add of the spices.


3. Cover the beans with water approximately 2-3 inches above the beans. Don't be afraid of adding too much water because excess water can be discarded when the beans are done cooking. Turn the crock pot on. These beans can either be cooked on either high or low temperature. On high temperature the beans will take between 4 and 6 hours. It is recommended that the beans are cooked on the low temperature. Cook time will range from 6-10 hours on low. Cook time will depend on type of crock pot, length of time the beans were soaked, elevation, and a load of other variables.


4. Once the beans are tender to the bite and have the texture of canned beans turn off the heat. Using a ladle, scoop the beans into a food processor. Try not to add too much of the cooking liquid because you can add more if needed, bu tcan not remove what has already been added. It is recommended that the bay leaves are removed, and that the onion and garlic are left in when processed. Blend until smooth. Add the Pastamore Fresh Jalapeno Oil. If the refried beans are too thick, add more of the cooking liquid to the food processor and blend. Adjust seasoning (more salt may need to be added).



5. Serve and enjoy.



The leftovers from these are even great cold. They also did not last long in the refrigerator.

 

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