Crock Pot Fat Free Refried Beans For The Freezer Oamc Recipes

MEXICAN STYLE CROCK POT REFRIED BEANS

Steps:

• Rinse and sort the beans and sort any debris out. Then place the pinto beans in the bottom of the crock pot.
• Add the broth, green chiles, onion, garlic, cumin, and bay leaves.
• Cook on high for 5-6 hours.
• Once the beans are tender, remove the bay leaves and use an immersion blender to blend until smooth and creamy.
• Season with salt to taste.

CROCK POT REFRIED BEANS

Steps:

• The night before you want to cook the beans.
• Rinse beans several times in warm water.
• Put them in a large pot.
• Cover with cold water up to 2-3 inches above beans.
• Let set over night.
• Drain and rinse beans.
• Layer bacon strips on bottom of crock pot.
• Top with remaining ingredients and beans.
• Cover with water about 1 inch or so above beans.
• Add remaining ingredients to pot.
• Turn on and cook all day until beans are tender.
• Bacon will float to the top but that's ok.
• Remove bay leaves.
• Mash beans with potato masher.
• As mashed as you like them.
• I mash the bacon up with the beans but you can remove it.
• I like to leave it with some whole beans too.
• You can re-cook these in a non stick skillet.
• Serve with grated cheese and chopped green onions.
• Or anything else that you like to go with your beans.

CROCK POT FAT FREE REFRIED BEANS FOR THE FREEZER - OAMC

Steps:

• Drain soaked beans and place in a crock pot along with remaining ingredients except salt. Make sure that the beans are covered with liquid by about 1".
• Stir well, cover and cook on low all day, about 8-10 hours, until tender. Keep an eye on them and make sure they don't get dry.
• Add salt.
• Use a potato masher or heat safe (canning) jar bottom to mash well and stir with a wooden spoon.
• Continue to mash and stir until desired consistency.
• To freeze, put in a freezer Ziploc and flatten into a layer to freeze, or no more than 2" deep in freezer containers.

CROCK POT REFRIED BEANS

Steps:

• Sort and rinse beans, add to crockpot, cover with 6 cups of water and soak overnight.
• Remove water from the crockpot and rinse beans.
• Add 6 cups of water and salt.
• Cover and cook at least 10 hours.
• Remove liquid and save for later.
• Move beans to a bowl.
• Sauté onions and garlic in oil over medium heat until tender, then add to blender along with chilies and cumin.
• Blend until smooth.
• Add about 2 cups of the cooked beans to blender and blend until smooth.
• Pour into crock pot.
• repeat until all of the beans have been blended and added to the crockpot.
• Stir well and add liquid from cooking the beans into the crockpot about 1 cup at a time until the beans are the consistency that you like, I usually do about 2 cups.
• Cook on high for about 30 minutes.
• Stir and enjoy.

FAT-FREE NO-REFRY REFRIED BEANS

Steps:

• Combine all ingredients in a slow cooker. Cook on low 12 hours or high 8 hours. Add more water if necessary.
• Remove and discard bay leaf. Drain beans, reserving broth. Mash beans by hand with a potato masher, adding broth as necessary to achieve desired consistency. Discard unused broth, or use in other recipes.

REFRIED BEANS WITHOUT THE REFRY

Steps:

• Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

PERFECT FAT FREE REFRIED BEANS

Steps:

• Rinse and sort beans.
• Soak beans in the 6 cups water for 24 hours. Do not discard this water.
• Bring to a strong simmer. cover and continue strong simmer for 2 to 2 1/2 hours or until beans are tender.
• Add salt at this point only. Never before or while cooking. Remove epazote and discard. Keep all cooking liquid.
• Blend with food processor or stick blender if you are truly cool. I like to leave some chunks for texture. I also recommend using all of the cooking liquid. This is where the flavour lives. The beans may initially be quite thin but will thicken up.