Slow Cooker Refried Beans

Homemade Refried Beans taste so much better than the kind you buy in the grocery store. They are super easy to make and fairly inexpensive. Once you try this recipe, you'll never eat canned refried beans again.   J

Ingredients-

1 small bag dried pinto beans
1 medium/large yellow onion, chopped
1 tablespoon minced garlic (I really like to use the jar of minced garlic from Costco.)
2 1/2 teaspoons cumin
2 teaspoons paprika
2 teaspoons salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
32 oz carton chicken broth, or enough to completely cover ingredients in slow cooker

Directions-

Prepare beans by placing them in a large bowl, covering with water and letting them soak overnight. 

In the morning, transfer beans to a large pot, cover with water and bring to a boil on stove. Let boil 2 minutes. Remove from heat and cover with a lid. Let the beans soak in the hot water for 1 hour.

Drain beans and add to slow cooker that has been sprayed with cooking spray. Add the chopped onion and spices. 

Pour chicken broth over all. Add water if broth does not completely cover ingredients.

Cook on high for 6-8 hours, or until beans are really tender. Ladle beans into food processor and mash/puree until beans are the consistency that you like (we like ours more smooth than chunky), adding broth from slow cooker if needed. 

At this point, you can serve the refried beans as a side dish, topped with shredded cheese, OR you can freeze the beans for later use. They are perfect on tostadas and nachos, alongside chili rellenos (click here for a Pinterest favorite recipe) or wrapped in enchiladas and burritos.

Creamy Refried Beans

Recipe adapted from  Money Saving Mom

Ham and Bean Soup

Ingredients-

1 package (12-16 oz.) white beans (soaked overnight)
1 large can or carton chicken broth (48-49 oz.)
2 whole carrots- sliced
2 stalks celery- sliced
1 medium onion, chopped
ham hock (with plenty of meat left on it)
pepper- to taste

Directions-

Soak beans in a large bowl overnight (Do not skip this step!) 

Drain.

Place all ingredients in slow cooker. Cook on high approximately 8 hours, checking occasionally and adding water if necessary. Remove ham bone and shred meat with fork before serving.


Tips-

* After eating a spiral-sliced cooked ham (Easter, Christmas, Etc.), freeze the hock with plenty of meat still attached to the bone. You can find ham hocks in your grocery store meat department, but they usually are not very meaty.

* Do NOT add salt! There is plenty of salt in the ham.