Vegan, un-fried slow cooker refried beans. No oil is needed to give these pinto beans flavor, and everything cooks together in the crock pot. Naturally gluten- and grain-free recipe.
1tspsoy sauce(optional) (or tamari for gluten-free)
8cupwater
1small tomatodiced
1limejuiced
Instructions
Soak the pinto beans for 1-2 hours. Rinse and drain.
Add the pinto beans to the slow cooker with the rest of the ingredients except for the tomato and lime, and stir.
Cook on 'low' for 6-8 hours or high for 3-4 hours, stirring occasionally, until the beans are completely soft. Add more water if needed. Cooking time may also vary depending on how old your beans are.
Stir in the chopped tomato, and lime juice, and cook for another 1 hour on high, until the tomato is soft and incorporated.
Blend in the food processor, or mash with a masher, to the desired amount of smoothness. Add more salt to taste.
These slow cooker refried beans freeze really well, or they will keep in the fridge for up to a week.
Notes
If you don't have a big enough blender or food processor to blend all of the beans after cooking, you can also use this method: puree together all of the ingredients except for the beans, tomato and lime; add to the slow cooker along with the beans; and cook as in the instructions. Chop the tomato as finely as possible before adding it. Instead of blending afterward, mash everything with a masher or a strong fork.