Crock Pot Low Fat Refried Pinto Beans
- Ready In:
- 6hrs 5mins
- Ingredients:
- 7
- Serves:
-
6-10
ingredients
- 1 (8 ounce) bag dried pinto beans
- 1⁄4 yellow onions or 1/4 white onion, finely chopped
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1⁄2 teaspoon red pepper flakes
directions
- Soak beans overnight or for 8 hours. Discard floating beans and beans that are cracked.
- Rinse beans thoroughly under cold water. Add beans to Crockpot, cover with 1" of water.
- Add salt - approximately 1 tablespoon.
- Add approximately 1 teaspoon of garlic & chili powders.
- Add 1 1/2 (approx) of cumin.
- Sprinkle red pepper flakes.
- Cook on low 4-6 hours or until beans are tender.
- Once beans are done transfer some of your beans to the Cuisnart. Add some of your cooking water. Mix until blended.
Reviews
-
What an excellent idea! I am thrilled to have found your recipe. The directions are well written, the process was very simple (only, say, 10-15 minutes of hands on time from start to finish, and I'm not a speed demon), and the finished product is excellent. I tripled the recipe because I knew I'd love them and want plenty for leftovers. I pureed about two cups and then left the rest slightly mashed but mostly whole. Great on tostadas, tortilla chips, and in tacos, and other things I haven't gotten around to eating them with yet.
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Pretty good beans, they are perfect for use in a burrito or combined with other dishes. As a side, they could use a bit more spicing up. I liked the recipe, but next time I will add a jalapeno, cloves of garlic, and maybe a little (just a little!) bacon. Mmm. Oh, also, mine needed six hours on high... I cooked them for five, and they were still slightly too firm but I was too hungry to wait!
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