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Refried Beans - Slow Cooker
Refried Beans - Slow Cooker

Before you jump to Refried Beans - Slow Cooker recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

In general, people have been conditioned to believe that “comfort” foods are terrible for the body and need to be avoided. At times, if your comfort food is a sugary food or some other junk food, this is true. Other times, comfort foods can be utterly nutritious and good for us to consume. There are a number of foods that actually can raise your moods when you consume them. If you are feeling a little bit down and you need an emotional pick me up, try a number of these.

Some grains are actually wonderful for fighting off bad moods. Barley, quinoa, millet, teff, etc are all wonderful for helping you feel better. These grains can help you feel full for longer too, which can help your mood too. It’s not difficult to feel depressed when you are starving! The reason these grains are so great for your mood is that they are easy for your body to digest and process. These foods are easier to digest than others which helps promote a rise in your sugar levels which in turn takes your mood to a happier place.

So you see, you don’t need junk food or foods that are not good for you so you can feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to refried beans - slow cooker recipe. To make refried beans - slow cooker you need 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Refried Beans - Slow Cooker:
  1. Take 1/2 lb. dry pinto beans
  2. You need 1/2 cup diced yellow onion
  3. Use 1 large clove garlic, minced
  4. You need 1 small jalapeno, seeds removed and diced
  5. Take 1 tsp. chili powder
  6. You need 1/2 tsp. cumin
  7. Take 10 twists freshly cracked pepper
  8. You need 1 1/2 cups unsalted vegetable broth
  9. Provide 2 cups water
  10. Provide 1/2 tsp. salt, or more to taste
Instructions to make Refried Beans - Slow Cooker:
  1. Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight.
  2. When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours.
  3. Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it.
  4. Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool.
  5. Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers.

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