As a Vegetarian, I'm never sure if the Refried Beans in a restaurant are Vegetarian. Traditionally they're made with Lard. I make my own at home. These are easy Vegetarian Crock Pot Beans.
We're planning to have a Tamale Christmas Dinner this year and I'll make these to accompany the meal.
These turned out perfectly. I don't think I'll ever buy canned Refried Beans again.
This is definitely a Best of the Best Recipe.
At the end of this recipe I've added a recipe for Refried Bean Dip that's Baked.
Crock Pot Refried Beans
1 - 2 lb. bag of Dried Pinto Beans
2 Onions, peeled and shredded in a Food Processor with the Shredding Blade.
8 Cloves of Garlic, minced. (I used 4 very large cloves)
2 TBS Cumin
The packet of Seasoning from the Bag of Beans. (I just discovered that not all bags of Pinto Beans include a flavor pack.) If they don't, add the following spices to the Crock Pot in addition to the Salt and Cayenne Pepper mentioned below. (1 1/2 tsp Chili Powder, 1 1/2 tsp Paprika, 1/2 tsp Granulated Sugar.
2 tsp Salt
1 tsp Cayenne Pepper
11 C Water
Place the Beans in the Crock Pot.
Layer in the following order:
Onion
Garlic
Cumin
The Packet of Seasoning
Salt
Cayenne Pepper
Water
Do not stir!
Cover, cook 12 hours overnight on low. (8 - 10) hours on high.
I didn't stir them until after 2 hours.
Blend the Beans with an immersion blender until creamy smooth.
Serve with the following garnishes:
Pickled Jalapeno Nacho Slices
Shredded Queso Quesadilla Cheese
Sliced Green Onions
Sour Cream
Cayenne Pepper
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| Pinto Beans |
Crock Pot Refried Beans
1 - 2 lb. bag of Dried Pinto Beans
2 Onions, peeled and shredded in a Food Processor with the Shredding Blade.
8 Cloves of Garlic, minced. (I used 4 very large cloves)
2 TBS Cumin
The packet of Seasoning from the Bag of Beans. (I just discovered that not all bags of Pinto Beans include a flavor pack.) If they don't, add the following spices to the Crock Pot in addition to the Salt and Cayenne Pepper mentioned below. (1 1/2 tsp Chili Powder, 1 1/2 tsp Paprika, 1/2 tsp Granulated Sugar.
2 tsp Salt
1 tsp Cayenne Pepper
11 C Water
Place the Beans in the Crock Pot.
Layer in the following order:
Onion
Garlic
Cumin
The Packet of Seasoning
Salt
Cayenne Pepper
Water
Do not stir!
Cover, cook 12 hours overnight on low. (8 - 10) hours on high.
I didn't stir them until after 2 hours.
Blend the Beans with an immersion blender until creamy smooth.
Serve with the following garnishes:
Pickled Jalapeno Nacho Slices
Shredded Queso Quesadilla Cheese
Sliced Green Onions
Sour Cream
Cayenne Pepper
Enjoy!
Peace in the Kitchen!
Refried Bean Dip:
Here's what you'll need:
Preheat the Oven to 375 Degrees.
A small 8" X 8" Casserole Dish (2 Quarts)
Tortilla Chips for Serving.
2 C of my Crock Pot Refried Beans.
3/4 C Sour Cream
4 oz. Can of Diced Green Chiles
1/4 C Salsa, Your Choice.
2 C Shredded Cheese, divided. Your Choice.
When it's finished Baking, Top with your choice of any of the following Garnishes:
Diced Green Onions
Nacho Jalapeño Slices from a Jar.
Shredded Queso Quesadilla Cheese
In a Bowl:
Beans
Sour Cream
Green Chiles
Salsa
1 C of Shredded Cheese, Your Choice.
Spoon into the Casserole Dish
Top with remaining 1 C of Shredded Cheese.
Bake for 20 minutes.
Remove to a Rack to Cool for 10 minutes.
Serve Hot or Cold topped with Garnishes mentioned above.
Serve with Tortilla Chips.
Enjoy!
Peace in the Kitchen!
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