Homemade No-Fat, Crock Pot Black Beans

You can actually use this recipe either black beans or pinto beans and leave them whole or mash/blend them for refried beans.

What You’ll Need:

  • 8oz. bag of dry black beans
  • 8 cups of liquid (vegetable broth or water)
  • 1 1/2 tablespoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 2 teaspoons Mexican oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper

How You’ll Do It:

  • Dump everything into a crock pot
  • Turn on high for 6 hours
  • Turn on low for 2 hours
  • If making refried beans, this is when you smash them! You can either do it with a potato masher or an immersion blender. Use some of the leftover water in the crockpot to add to the beans as your mashing them to get your desired consistency.
  • Put in jars in 1 cup servings and either freeze or refrigerate
  • Keep in mind since there’s no preservatives, they will only keep in the fridge for 2-3 days so only thaw when you’re going to use them

Literally that’s it… Enjoy!

**Adjust spices to your desired taste, I don’t ever actually measure my spices but this is my approximation of what it would be if I did**

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