MOO No. 12 Slow Cooker Refried Beans
We eat a lot of Mexican style dishes in our house. We love the spicy flavours and the loads of fresh salad that accompany most of those meals.
Most Mexican dishes require very little meat or chicken, but to stretch them even further I like to add refried beans, either as an accompaniment or into the meat mixture, depending on what it is.
You can buy tins of refried beans, but they are rather expensive, which defeats the purpose of adding them to stretch the meal and keep the cost down.
The obvious solution is to MOO them, and this slow cooker method makes it so easy you'll never buy tinned refried beans again.
Slow Cooker Refried Beans
Ingredients:
4 cups pinto beans*
6 tsp MOO Taco Seasoning
2 tsp dried onion flakes
1 tsp garlic powder
Method:
Rinse the beans under running water.
Add to slow cooker and fill the crock with water to the top. Don't worry, it's not too much water.
Cook on HIGH for one hour. Check and stir. The beans should be starting to soften and absorb the water.
Continue to cook on HIGH, checking often to stir and if necessary add more water.
Add the spices after four hours, stir in well. The beans should be starting to thicken.
Continue to cook for eight hours in total. The beans should be thick and soft and most of the water absorbed.
They are ready to use!
Notes:
You can fry them in a little butter or coconut oil if you wish to, I don't bother with this step, I just serve them as is.
These refried beans freeze and thaw well.
The quantities in this recipe are for a 6 litre slow cooker. Don't be tempted to add more beans, they swell to almost three times the size during cooking. If your slow cooker is smaller, adjust the quantity of dried beans you start with.
Most Mexican dishes require very little meat or chicken, but to stretch them even further I like to add refried beans, either as an accompaniment or into the meat mixture, depending on what it is.
You can buy tins of refried beans, but they are rather expensive, which defeats the purpose of adding them to stretch the meal and keep the cost down.
The obvious solution is to MOO them, and this slow cooker method makes it so easy you'll never buy tinned refried beans again.
Slow Cooker Refried Beans
Ingredients:
4 cups pinto beans*
6 tsp MOO Taco Seasoning
2 tsp dried onion flakes
1 tsp garlic powder
Method:
Rinse the beans under running water.
Add to slow cooker and fill the crock with water to the top. Don't worry, it's not too much water.
Cook on HIGH for one hour. Check and stir. The beans should be starting to soften and absorb the water.
Continue to cook on HIGH, checking often to stir and if necessary add more water.
Add the spices after four hours, stir in well. The beans should be starting to thicken.
Continue to cook for eight hours in total. The beans should be thick and soft and most of the water absorbed.
They are ready to use!
Notes:
You can fry them in a little butter or coconut oil if you wish to, I don't bother with this step, I just serve them as is.
These refried beans freeze and thaw well.
The quantities in this recipe are for a 6 litre slow cooker. Don't be tempted to add more beans, they swell to almost three times the size during cooking. If your slow cooker is smaller, adjust the quantity of dried beans you start with.