Today, it’s all about how to make the best refried beans. Seriously. We make them on the weekends (almost every weekend) and do so many different things with them. Well, mostly we make taco bowls with Spanish rice, tomatoes, olives, lettuce, and vegan sour cream and cheese, but we could do so many other things with them. You can add these beans to a breakfast burrito with spinach, potato, avocado, tomato, etc. And you can serve these up as a side dish as well. Delicious!
Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 1 green (or red) bell pepper
- 2-4 jalapenos
- 1 yellow onion
- 3-4 garlic cloves, minced
- 2-3 cups beans (black or pinto - we prefer black)
- 6 cups water
- 2 tsp chili powder
- 2 tsp cumin
- Sea salt to taste
Chop up bell pepper, jalapeno, onion, and garlic and sauté in pan until sweated through. Add to bottom of crock pot.
Add beans to crock pot - no need to presoak.
Cover with about 6 cups of water or so - enough to put at least 1 inch of water above the beans.
Stir in chili powder and cumin.
Cook on high for 8 hours, adding additional water as needed to keep beans covered.
Strain beans, saving the liquid.
Add beans back into pot, add salt to taste, and mash together using potato masher or hand mixer.
Add some of the liquid you drained off as needed for desired consistency.