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Slow Cooked Refried Beans Recipe for Vitaclay

March 24, 2017

Slow Cooked Refried Beans Recipe for Vitaclay

Refried beans are great: they’re creamy and smooth, and they’re beans! So they’re full of fiber and nutrition. Refried beans taste great and go really well with chips, in addition to salsa or queso sauce, or in a 7 layer dip! Better yet, they’re great re-heated.

So you can make up a big batch and store them in the fridge. Spoon out a bit over tacos, into casseroles as a dip or as a side dish with rice and enchiladas. This recipe uses 1 pound of dried pinto beans, but of course more or less can be used, increasing or decreasing all of the ingredients accordingly. Cooking at home has never been so easy as it is with VitaClay!

Ingredients:

  • 1lb dry pinto beans
  • 1 large onion, peeled and chopped
  • 1-2 jalapeno peppers, seeded and chopped (optional)
  • 4 cloves garlic, minced
  • Sea salt to taste
  • Black pepper, to taste
  • A dash of powdered cumin spice
  • A couple of dashes of powdered turmeric (because I add it to everything)
  • 8 cups broth

 Directions:

  1. Soak beans for about 8 hours then rinse.
  2. Add beans, onions, jalapeno, garlic, salt, pepper, turmeric and cumin into the clay pot.
  3. Add broth
  4. Cover and seal. Set the cooker to “stew” for 3 hours.
  5. After the beans finish cooking, use an immersion blender to puree everything in the clay pot.

Note: (If you don't have an immersion blender you could also add it to a blender and puree everything then put it back into the clay pot)

 

*Refried beans are great topped with cheese or served with salsa, guacamole or sour cream!

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