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Slow cooker refried beans: an easy, fat free ooption with amazing flavor. These are much better than the canned refried beans. You must try these instead of opening a can next time you’re cooking Mexican.
Put the beans in a colander and rinse under cold water. Place the rinsed pinto beans in your slow cooker.
Add the cumin, ground cayenne pepper (if using), black pepper and salt (remember with the spices, you can always add more, but you can’t take away). Then add the chopped onion and finely chopped garlic.
Top everything with the hot tap water and mix it up a bit with a spoon or clean hands. If there are any pinto beans that are floating, discard them.
Cover the slow cooker and set to low for 10 hours (tip: prep and start just before bed).
At about the 9 hour mark (if possible), give the beans a good stir. Then mash them up a bit. Cover and let cook for 1 more hour, still on low.
After they’ve cooked for another hour on low, give them another good mash to desired chunkiness. You can also blend these with an immersion blender, regular blender or food processor.
Optional: Stir in a tablespoon or so of bacon grease/fat. Mash one last time and you’re ready to eat these refried beans.
To freeze: Place cooled beans in zip-top freezer bags and store in the freezer for up to 3-4 months.
This is a stick-to-your-ribs, warm-you-up, side dish. This is not the conventional creamed spinach recipe that calls for tons of butter and cheese, it is low-fat and delicious. What is also great about this recipe is that it is a total “pantry” dish that is a quick go-to on a busy day.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!