The Best Refried Beans {Made in the Slow Cooker and Fat-Free}

Name: The Best Refried Beans {Made in the Slow Cooker and Fat-Free}
Yield: Makes about 8 cups of refried beans
Ingredients: 1 pound dry pinto beans, rinsed, remove any stones or shriveled beans; 1 teaspoon salt; 1 medium white or yellow onion, peeled and cut into large chunks; 4 cloves garlic, peeled and smashed; 1 jalapeno, seeded and membranes removed, chopped; 1 tablespoon white vinegar or same amount of liquid from a jar of jalapenos or banana peppers; Salt to taste

$The Best Refried Beans {Made in the Slow Cooker and Fat-Free} was pinched from <a href="http://www.melskitchencafe.com/2013/09/the-best-refried-beans-made-in-the-slow-cooker-and-fat-free.html" target="_blank">www.melskitchencafe.com.</a>$

"This recipe can easily be doubled (but be sure to use a large oval slow cooker because the ingredients won't fit in a 5-quart round slow cooker). After the beans have been pureed and then cooled, I spoon a cup or so into freezer ziploc bags, flatten out the bags, remove as much air as possible, seal and freeze. The jalapeno doesn't make the beans spicy - just adds great flavor. Also, you could eliminate the 1st step of cooking the beans in water for 15 minutes if you plan ahead and soak the beans overnight in cold water, covering by 1-2 inches. Drain the beans and proceed with step 2...."

INGREDIENTS

•

1 pound dry pinto beans, rinsed, remove any stones or shriveled beans

•

1 teaspoon salt

•

1 medium white or yellow onion, peeled and cut into large chunks

•

4 cloves garlic, peeled and smashed

•

1 jalapeno, seeded and membranes removed, chopped

•

1 tablespoon white vinegar or same amount of liquid from a jar of jalapenos or banana peppers

•

Salt to taste

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