Yummy, cheap, easy vegan Mexican-style beans in the crockpot
These are so easy and so good that I will never again buy canned refried beans.
I don't add the oil or the jalapenos and most of the time I also don't add the salsa or green chilies, not because I don't like it that way, but because I usually don't have any on-hand. Sometimes I put in a can or two of vegetable stock in place of some of the water too.
Since various ingredients keep disappearing, here's the list:
4 cups dry pinto beans
9 cups water
1 yellow onion
2-3 tsp minced garlic
2-3 tbsp taco seasoning (optional)
3 tsp salt
2-3 tsp black pepper
1/2 tsp cumin
can diced green chilies (optional)
1 cup salsa (optional)
2 tsp olive oil (optional)
1 jalapeno, seeded and diced (optional)
Rinse the beans and put them in your crockpot.
Peel and cut your onion up and toss it in. I just quarter mine. It's going to basically melt into the beans by the time it's all done anyway.
Put in all the other ingredients and stir. It doesn't have to be perfectly blended; just make sure everything's under water.
Put your lid on and cook on high for about 6-7 hours or until the beans are done to your liking.
Once the beans are done, you will probably want to remove some of the water. It's better to remove too much and add it back in than to leave too much and have runny beans.
So, scoop out most of the liquid and put it aside. Use a potato masher or a hand blender, depending on how chunky you like your beans, and smash them up. Add some of the reserved liquid if necessary.