A super simple delicious and nutritious vegan refried bean recipe. Enjoy!
3 cups dried pinto beans (rinsed)
8 cups water
1 large yellow onion (cut in quarters)
2 jalapenos with seeds (cut in thirds)
2 heaping tablespoons of minced garlic
5 teaspoons himalayan salt
1 teaspoon cumin
Directions: Place all ingredients in large crockpot and cover. Cook on high for 6 hours, or until beans are soft. Spoon off excess liquid, leaving enough to create a creamy texture when blended. With an immersion blender, blend until creamy. Serve with your favorite mexican food, or with chips and salsa. Enjoy!
- This is also a tasty side dish to the Avocado Grilled Burritos with Tangy Cashew Cilantro Sauce recipe you will find in my Recipe folder on this blog.