It’s nearly Thanksgiving and I know what you’re thinking: time to make some refried beans!
No, that’s not it? Guess I’m not as adept at this mind reading thing as I thought.
Even if cooking refried beans is not at the top of your to-cook list at this moment, I’m going to give you six reasons why it should be:
(1) These slow cooker refried beans couldn’t be easier to prepare. Saute some onions and garlic, then throw everything into the slow cooker. By the end of the day, you’ll have an abundance of beans with very little work, making it ideal to prepare after the labors of Thanksgiving cooking.
(2) No lard here! These refried beans are vegetarian. Moreover, since you prepared them at home you know exactly what’s in them and can control the amount of salt and other seasonings to your taste.
(3) In my book, very few dishes rival a plate with a smorgasbord of refried beans, rice, and enchiladas. I love the fiesta of flavors and textures, filling my fork with a bit of everything at each mouth-watering bite. Another bonus: like fine wine, leftovers of this sort improve with age.
Enchiladas, rice, and refried beans from a favorite Mexican restaurant!
(4) This recipe will make a LOT of beans! You can portion it into smaller containers and freeze them so that you’ll have plenty on hand for next time. No more canned refried beans for you!
(5) Think outside the burrito! Refried beans are more versatile than you might believe. Use them in a Mexican Casserole (like this Healthy Mexican Casserole with Roasted Corn & Peppers from Pinch of Yum) or mix in some breadcrumbs and more spices to make an easy homemade veggie burger.
(6) While refried beans may not appear glamorous, they are delicious! Creamy and flavorful, this slow cooker refried beans recipe will make you grateful for its simplicity and abundance.