Crockpotfatfreerefriedbeansforthefreezeroamc Recipes

CROCK POT FAT FREE REFRIED BEANS FOR THE FREEZER - OAMC

Steps:

• Drain soaked beans and place in a crock pot along with remaining ingredients except salt. Make sure that the beans are covered with liquid by about 1".
• Stir well, cover and cook on low all day, about 8-10 hours, until tender. Keep an eye on them and make sure they don't get dry.
• Add salt.
• Use a potato masher or heat safe (canning) jar bottom to mash well and stir with a wooden spoon.
• Continue to mash and stir until desired consistency.
• To freeze, put in a freezer Ziploc and flatten into a layer to freeze, or no more than 2" deep in freezer containers.

FAT-FREE NO-REFRY REFRIED BEANS

Steps:

• Combine all ingredients in a slow cooker. Cook on low 12 hours or high 8 hours. Add more water if necessary.
• Remove and discard bay leaf. Drain beans, reserving broth. Mash beans by hand with a potato masher, adding broth as necessary to achieve desired consistency. Discard unused broth, or use in other recipes.

BISABUELITA'S CROCK POT REFRIED BEANS (VEGETARIAN)

Steps:

• Soak beans at least 4 hours or up to 12 hours in plenty of water. (I soak the beans in the crock pot.).
• Add to the beans one of the garlic cloves, finely minced, 2 tablespoons of the onion, bay leaf and a dash of black pepper.
• Cover and cook on HIGH for 2-3 hours (or until beans start to boil) then cook on LOW for approximately 5-6 additional hours. Or cook on LOW all day for about 9-10 hours.
• Once cooking time has commenced, check to see if beans are soft. DO NOT drain!
• Heat a cast iron skillet* on medium heat and saute the onion, other garlic clove, cumin powder, and oregano in a little bit of oil. With a slotted spoon, transfer the cooked beans to the skillet and begin by mashing using a potato masher. Add some reserved cooking liquid to help mash; mashing to desired consistency. (I puree most of the beans as we like our beans on the soupy side.).
• Once the beans are mashed to your liking, stir in the liquid smoke and butter, and about 1 teaspoon salt. Cook, stirring constantly until butter is melted. Taste and adjust all seasonings. You will probably need more salt.
• Serve and garnish each serving with a sprinkle of grated cheddar cheese and some green onion slices.
• Save about 2 cups of the reserved cooking liquid for reheating the refried beans. DO NOT use water to rehydrate!
• *Cast iron will alter the color of the beans. This does NOT effect the taste.

PERFECT FAT FREE REFRIED BEANS

Steps:

• Rinse and sort beans.
• Soak beans in the 6 cups water for 24 hours. Do not discard this water.
• Bring to a strong simmer. cover and continue strong simmer for 2 to 2 1/2 hours or until beans are tender.
• Add salt at this point only. Never before or while cooking. Remove epazote and discard. Keep all cooking liquid.
• Blend with food processor or stick blender if you are truly cool. I like to leave some chunks for texture. I also recommend using all of the cooking liquid. This is where the flavour lives. The beans may initially be quite thin but will thicken up.