Slow cooker refried beans

As I learn more about what I can and cannot eat, I keep looking for new ways to add variety to my diet, but often I find I am just adding a bunch of work. This recipe is super easy and a delicious way to get some protein without having meat.

Refried Beans

  • 1 package (16 oz) dried pinto beans
  • 6 cups water
  • 1 Tablespoon salt
  • 1/2 Tablespoon crushed red pepper

Combine all ingredients in a slow cooker. Cook for 8 hours or overnight on the high setting, stirring occasionally. When done, mash with a potato ricer. I have this on a corn tortilla, or just topped with guacamole. Yum!

This entry was posted in beans, Side Dishes, Vegan, Vegetarian. Bookmark the permalink.

8 Responses to Slow cooker refried beans

  1. Kathryn says:

    This looks good. I can’t eat quacamole but love refried beans.

  2. Michele says:

    This recipe is one that I have been wishing to find for ages! I was thought to have an allium allergy for years but now I am discovering that it is also a sulfite allergy and I am at a loss on what to eat now…the two dishes I miss the most are spaghetti and my old homeade tacos…which included refried beans in the meat! Thank you!!!!

    • Tracy says:

      Hi Michelle –
      This is so delish and super easy, I am sure you will love it! I will work up a spaghetti recipe, I have it all the time! My 10 year old step son claims it is the “best spaghetti sauce ever”. It is a little labor intensive, but it really only takes about an hour to make. Remind me if I don’t post it soon!!

      Tracy

  3. Stephanie says:

    Hi Tracy,
    I am finding your website very useful. I have had GI issues all my life and doctors always said IBS with little to no useful help to resolve them! After trying many elimination diets, I found a new doctor who suggested I may be sensitive to sulfites. So the research begins and WOW, what a learning curve! I will be trying some of your recipes but right now doc has me on a very strict elimination diet – no gluten, no dairy, no animal products, no sulfites, no soy…what else is there? I generally try to eat healthy but have never really enjoyed cooking. However, I am very interested in your spaghetti sauce mentioned in the previous post. I searched the website but couldn’t find it. Thanks!

  4. Adam DiCarlo says:

    Aren’t beans super sulfurous? I have given up beans in my diet since my sulfite sensitivity diagnosis, except for lentils and garbanzo beans (in non-garlic, non-onion hummus).

    I really really miss beans. There are a bunch of ingredients in your recipes – cayenne/red pepper, beans, cacao powder, ground beef (meatballs) – that I thought naturally have sulfites, so I’m a bit confused. Maybe you have a decently high sulfite tolerance, compared with, say, Rick Williams?

    • Tracy says:

      I haven’t seen any evidence that there are sulfites in the foods you list. Some of them are high in salicylates and often people with sulfite sensitivity have trouble with salicylates as well. The only meat that has sulfites is pork.

      Tracy

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