SPICY VEGAN REFRIED BEANS
Prep time: 5 minutes / Cook time: 10 hours on high
Without the fat but with all of the flavor, these refried beans are a
staple in my house. Plus, they have about half the sodium found in
canned vegetarian refried beans!
4 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
4 cups water
3 cups dried pinto beans
1 onion, chopped
2 jalapeño peppers, minced
4 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon salt
½ teaspoon freshly ground black pepper
1. Combine all of the ingredients in a 4- to 6-quart slow cooker.
Cover and cook on high for 10 hours.
2. If there is quite a bit of liquid remaining after cooking, use a
ladle to remove some, reserving it in a bowl. Using an immersion
blender, blend until smooth or to your desired consistency, adding
back the reserved liquid as needed.
3. Serve hot, or freeze in 1- or 2-cup portions in airtight
Per Serving (½ cup): Calories: 91; Total Fat: 0g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 127mg; Carbohydrates: 16g; Fiber: 4g; Sugars: 1g; Protein: 5g
COOKING TIP: Slow cookers can cook differently, especially when
cooking on high for a prolonged period. If your beans require liquid before
blending, add ¼ to ⅓ cup water at a time to obtain the desired consistency.
Because of the starch found in beans, the beans will thicken up after
blending, so don’t fret if they seem thin at first.