Friday, March 22, 2013

Refried Beans Minus The Refry (Vegan)

 I love refried beans, but let's be real, the stuff at the grocery store that comes in a can has the tendency to look a little unappetizing. Plus, it's usually made with lard and who knows what else. That's why I got so excited when a friend told me how to make refried beans at home in a slow cooker. Not only do these beans taste so much better, they are better for you, they're easy to make and the price isn't all that different from buying a can. Quadruple win!

Refried Beans Minus The Refry
Adapted From: All Recipes

  • 1 Onion, Peeled and Halved
  • 2 Cups of Dry Beans, Rinsed (I used 1 1/2 Cups of Black and 1/2 Cup of Pinto because that's what I had)
  • 3 Heaping Teaspoons Garlic, Minced, Crushed or Chopped
  • 3 Teaspoons Sea Salt
  • 1 Teaspoons Black Pepper
  • Sprinkle of Cumin (approximately 1/8 Teaspoon)
  • 1 Bay Leaf
  • 6 Cups of Water
Place all ingredients in the slow cooker (there is no need to chop the onion as it will break down during the cooking process). Stir to combine. Cook on high for 8 hours. Once beans are cooked, remove the bay leaf and mash all the ingredients with a potato masher until you've reached the desired consistency. If the beans still seem too liquidy allow to cook a little longer, keeping in mind that they will thicken once pulled from the slow cooker. Serve with your favorite Mexican Dish or use as a spread on a sandwich or wrap. And as always, enjoy! Makes 10 servings.

*Feel free to add jalapeno pepper or cayenne pepper with the rest of the ingredients for spicy refried beans.*

Have you made your own refried beans before?

Peace & Love, 


  1. These sound delicious. The friend that told you about this recipe is probably wicked smart :)