My first Tasty Tuesday (hot link there!), back in June, was for a recipe we like to call “Chicken Facil”. Facil means easy in Spanish and since the chicken is for tacos, tostadas, burritos… you name it!, using a little español just makes sense!
I mentioned in that post that we typically eat Chicken Facil on tostadas (gluten free!) and with homemade “refried” beans. THAT is what I am going to share with you today!! The only thing is… you have to plan ahead if you are going to eat these together because they both require a slow cooker. OR if you by chance of two slow cookers… you are covered! The beans require a larger one than the chicken if you are wondering!
I LOVE refried beans, but the traditional preparation has lard… and lots of it! This is obviously why they are so delicious, but for a run-of-the-mill dinner night, it is time to save those cal counts and fat macros for the weekend or a date night with the hubby!
This recipe is SO low in fat and is FULL of flavor. This makes a large batch and typically allows us 3 dinners or 2 dinners and 2 lunches. And for the record… the hubby is 6’5” and eats a lot and despite being small… I pack it away people.
Here is the recipe! I hope you and your own love it as much as we do!!
Slow Cooker Refried Beans
- 1 pound of DRY pinto beans
(SO economical people!! FORGET canned beans and their aluminumy flavor!!)
- 2 jalapeño peppers, I throw in the seeds of one and not the other
You could also use a tablespoon of chilis in adobo for this… it makes it smokey/bbq-y
- 1 onion; I won’t give size suggestions, you all know how much you love or distain onions
- 4 to 10 cloves of garlic… I’m more on the 10 side!!
- 2 T cumin (if you are not used to a lot of spice flavors, cut in half)
- 2 teaspoon salt (I know it sounds like a lot… don’t worry… TRUST ME) and 1 teaspoon pepper
- 8 cups of your favorite stock; you can always to water and bouillon (that is what I do!)
- Place bean into a crock pot
- Add in garlic, onion, and jalapeño; you can simply give these a very rough chop because you are going to blend this up eventually! Don’t do more work than you have to!
- Add salt and pepper
- Add stock and stir that bad boy up; the beans should be COMPLETELY covered… if not add more fluid
- Cook on low for 8-10 hours… you really need to do the long hours, high on 4 hours WILL NOT cook these
- When the cooking is done, drain as much fluid as humanly possible from that slow cooker! Trust me… you don’t want soggy beans. Set the fluid aside in case you need a lil extra (not to mention it makes AMAZING cooking liquid for RICE!!)
- Everything will be super soft! Ideally, you should use an immersion blender, but you could use a regular blender, food processor, or potato masher if you like your beans a bit chunky! (You may want to chop things a bit finer in the beginning if you are planning on mashing.)
- They should be good to go!! Eat them on tacos, tostadas, in burritos, on the side, with chips…