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Crockpot Refried Beans

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I started making refried beans in the crockpot a couple months ago and I’m so head over heels for this version that I’ve begun eating them 1-2 times per week.  I’ve only ordered bean and cheese burritos at restaurants maybe twice in my entire life but making them at home with these beans has made me slightly obsessed .  They are so good!  I don’t think there’s a week that’s gone by that I haven’t had at least two bean and cheese burritos in the last couple months and I’m still not sick of them. 

These beans are a lot better than store-bought–so good that you could just use it as a dip for tortilla chips as-is.  I actually just eat them with a spoon sometimes. :)  Besides the wonderful flavor & the ease of preparation, they’re also fat-free, high in fiber and a good source of protein.  You can’t go wrong!

Crockpot Refried Beans
Printable recipe

3 cups dry pinto beans (rinsed)
1 onion, diced
2 T minced garlic
1 tablespoon salt 
1 teaspoon pepper
2 t ground cumin, divided
9 cups water

Put all the ingredients in a crockpot, using only 1 teaspoon of the cumin, and cook on high for about 8 hours.   After they are done, drain all of the liquid out into a bowl.  Set the liquid aside–do not discard.

Mash beans and add the reserved liquid, a bit at a time, to desired consistency.  They will thicken over time so add more liquid than you think you need, making them a little runny.  Stir in the remaining teaspoon cumin and serve. 

Store the leftovers in an airtight container in the refrigerator.  These freeze extremely well, just put them in an airtight container and when you’re ready for them, defrost overnight at room temp or 2 days in the fridge before using.  If they get too thick after refrigerating, just stir in some water when you reheat them.

Makes about 6 cups

Nutrition Info (per 1/2 cup): 67 calories; .3 g fat; 0 mg cholesterol; 704 mg sodium; 13 g carbs; 4 g fiber; 4 g protein.

Recipe source: adapted from Real Mom Kitchen

To heck with fussy bean burritos with rice and all kinds of other add-ins.  My favorite bean burritos are the simplest: I sprinkle some mild cheddar in the middle of a flour tortilla, plop some beans on top, roll up and microwave for a minute or until hot.  Now that’s the best 2-minute dinner I’ve ever had!


Super Bean Burritos

We’ve eaten these burritos three times in the last month and I’m just now getting around to posting the recipe!  The picture is from the first time I made them (you’d think I’d have stopped to take a better one on subsequent occasions, but I just couldn’t be bothered b/c I was too busy stuffing my face), but my favorite way to layer the ingredients now is to put a smear of sour cream on the tortilla, dribble on some salsa, sprinkle on some cheese (I like a combo of Monterrey Jack and cheddar), and then put the bean filling over it and fold it up.  That way the cheese doesn’t come out of the bottom but melts at the top and I don’t have to put any condiments on the outside.  Yumtastic-ness!

recipe from My Kitchen Cafe

1 cup brown or white rice (or 2 cups already cooked rice)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese

Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.

Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.

Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.

Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

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