Refried Beans (Gluten Free)

READY IN: 6hrs 15mins
YIELD: 2 cups




  • Sort through dried beans and remove any pebbles, off-colored beans or debris. Rinse thoroughly and drain.
  • Put beans in crock pot and add chicken stock and enough water to cover beans by about 3 inches.
  • Cover and cook on low 6-8 hours or until tender.
  • Drain beans, but reserve 1 cup of cooking liquid and set aside.
  • Reserve about 1/2 cup of cooked beans and place the rest into food processor (or a large bowl to mash by hand).
  • Pulse a few times and then add oil. Process to incorporate.
  • Add tomato paste, vinegar, onion, jalapeno, garlic, salt, cumin and chili powder. Process until smooth and combined.
  • Add reserved beans and pulse a couple times; just enough to break them up. Serve as desired.