Homemade Refried Beans

We love these refried beans. They’re cheap and organic- super healthy. We use them for tacos, burritos, bean dip, and put them in quesadillas. I do them in the crock pot, it’s a kind of long process but like most of our nourishing foods, it has very little hands-on time.

First I put about 3-4 cups of dried pinto beans from my health food store’s bulk section in the bottom of the crock pot. Cover with filtered water. Let soak overnight.

Drain.

Fill again to mostly to the top.

Cover, cook on low overnight

Drain again.

Smash with a wooden spoon
I add quite a bit of chicken broth, both for it’s health benefits and because I have it on hand from making my crockpot chicken. I’ve used water before too.
Add enough water or stock to make it runny, then cover and cook again for a few hours. My chicken stock has a layer of fat at the top, so I use that as my fat. It will thicken up.

I keep my refried beans in the fridge, and I usually add sea salt as I’m cooking with it. Not much to look at, but we like them

Part of Pennywise Platter Thursday @ the Nourishing Gourmet (my favorite Nourishing Traditions weekly carnival!) and Kitchen Stewardship’s Super Foods Carnival (check out how easy it is to pack a nutritional punch into every day meals)

Other posts:

My weekly crockpot chicken, lunchmeat and broth

Other slow food that takes a while, but doesn’t have a bunch of hands on work- Soaked Wheat Bread

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