Crock Pot “Refried” Beans

No, these aren’t Paleo. I just have always wanted to make refried beans, and since it’s been at least a year since we’ve had them, I figured I’d give them a go to see if they will be worth the occasional indulgence. Remember–it’s not about perfection, it’s about balance. And yes, there are a lot of drawbacks to regularly consuming beans and legumes, but eating them once in a while (as long as you don’t already have existing gut issues) doesn’t freak me out too much.

Recipe: Crock Pot “Refried” Beans

6 cans pinto beans (you could use dry just as well, but I didn’t have any on hand)

1 serrano chili

couple TBSP cilantro

2 cloves garlic

salt and pepper to taste

Pour the pinto beans (with juice) into the crock pot. Cut the ends off the serrano chili and slice in half lengthwise. Add it and the cilantro and garlic to the crock pot (no need to chop them up, as you’ll be blending them later). Cook on high for 4 hours, or low for more than that, whatever is convenient for you. When you’re ready, drain beans (note: reserve liquid!!!) and using a hand blender or regular blender, blend the beans until desired consistency is achieved (adding in the reserved liquid as needed). Add salt and pepper if desired and top with cheese or leave alone.

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