Easy Vegetarian Crock Pot Refried Beans Without Lard Recipes

REFRIED BEANS WITHOUT THE REFRY

Steps:

• Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

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.