Crockpot Refried Beans

Crockpot Refried Beans

• 3 cups of dry pinto beans (rinsed)
• 1 onion, diced
• 9 cups of water
• 5 t salt
• 1 3/4 t pepper
• 2 T minced garlic
• 1/8 t ground cumin

1. Put all the ingredients in a crockpot and cook on high for about 8 hours.
2. After they are done, drain all of the liquid out and SAVE THE LIQUID!!
3. Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups)

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Chili Non Carne With Kidney Beans

Chili Non Carne With Kidney Beans

Click here for the full recipe and directions.

Crockpot Baked Potatoes Topped W/ Veggie Chili

Ingredients

• 1 small onion, diced
• 1 large clove garlic, minced
• 1 small green bell pepper, chopped
• 2 heaping tbsp tomato paste
• 1 cup water
• 1 tbsp chili powder
• 1/2 tbsp cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• sprinkle red pepper flakes
• splash Worcestershire sauce
• 1 can dark red kidney beans

Instructions

1. Saute onion until slightly browned, about 5 minutes.
2. Add in green pepper and garlic. Cook about 2 minutes.
3. Stir in tomato paste and water. Mix well.
4. Add in spices and kidney beans.
5. Using spatula, gently mash some of the kidney beans, leaving some whole.
6. Simmer over low heat until chili thickens or until ready to serve.

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