We went out for create-your-own stir fry followed by a create-your-own yogurt creation on Saturday night with our friend and her 4-year-old. Other than coloring Care Bears with her, it was fun to see her create her masterpieces to eat.
Before we got up from the table to create our stir fry, she was encouraged by her mom, “Let’s make healthy choices, okay!”
She returned with nothing green in her bowl and nothing in sight other than meat, noodles, rice, and the roti bread the serve the stir fry with. She was in carb with a little red meat heaven — her favorite.
As we were getting up to leave dinner and head down the street to the yogurt shop, I offered a piece of broccoli from my dinner so she could earn her yogurt dessert. She ran the broccoli through her teeth, removing hardly any of the “leaves” and allowing most of the broccoli floret to crumble onto the table beneath. It was cute.
She claimed the broccoli was spicy. After Mr. Prevention reheated the leftovers yesterday…that may very well have been true (to a 4-year-old), though I certainly didn’t think so at the time. Hearsay, children and dogs are more sensitive to both temperature and heat.
The same would hold true for adapting a recipe like this one. I used 2 jalapenos – seeds and all. And while I don’t think I like things overly spicy, my cooking class attendees would say otherwise. So, adapt this one to suit your heat preferences.
Outside of the jalapenos, this recipe is a complete no-brainer. And that is not a typo…these beans cook on HIGH for 10 hours. This is the kind of recipe the working woman loves to see. Ten hours on high is the perfect crock pot recipe to not have to worry about while you’re away all day long….hence the reason it is reappearing on the blog. This super healthy, gluten-free, vegan refried bean recipe is a real keeper. Do try them and see for yourself! While it makes a lot, the leftovers freeze beautifully!
- 1 small onion, chopped
- 1-2 jalapenos, chopped
- 3 cloves garlic, minced
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1½ tsp salt
- ½ tsp black pepper
- 3 cups dry pinto beans, rinsed
- 4 cups low-sodium vegetable broth
- 4 cups water
- Combine all ingredients in a crock pot. Cook on HIGH for ~10 hours.
- If there is quite a bit of liquid remaining, use a ladle to remove some of the liquid to reserve. Using an immersion blender, blend smooth or semi-smooth to desired consistency, adding back the liquid as needed.
- Note: I removed no liquid and had somewhat thin beans, which is how we prefer them. This will vary from crock pot to crock pot, however. The second time, I made the beans in a larger crock pot and added some water to the beans, in addition to the 8 cups of water/broth...worked great!
I missed hockey on account of all the crazy weather in the midwest yesterday and so it’s off to the gym this morning! Have a good week 🙂
I have a shitty crock pot – if I left it on all day on high for 10 hours it would be burnt!
It’s so crazy – some jalapenos I can eat like an apple no problem, but others I can barely take a bite without it burning my mouth!
I found this post on Pinterest and I’m glad I did! Best beans ever! They cooked in the time given perfectly. Only thing I did differently is I used a little less salt and we ate them whole rather than blended.Thanks!
I totally agree, thanks Dani! 🙂
So… the pinto beans don’t even need to soak? I’m hesitant…
Nisi, I promise…it works! Brilliantly! 🙂 Promise, promise, promise!
I keep mentioning to my husband that I want to try slow cooker refried beans, but he seems to think the canned ones are okay. Ick! I bet the jalapeño peppers in your will convince him it’s time to try things my way. =) Visiting from Holly Grainger’s slow cooker side round up.
Thanks, Natashalh! Try that recipe – it’s a keeper! And thanks for visiting!