This is an easy meal that can be used in several different ways. I absolutely love Mexican food and would eat these beans almost any day, on top of nachos, tacos, burritos, taco salad, the possibilities are endless.
Crockpot ‘Refried’ Black Beans
2 cups of dry black beans (rinsed)
lots of water
1 onion, diced
4 garlic cloves, minced
4 tomatoes, diced
4 cups of water
2 tsp cumin
2 tsp Chili powder
Soak your beans overnight, drain and add to your crockpot.
Mix everything into your crockpot together and stir. Cook for 6-8 hours on low with the lid off. If you can, give the beans a stir every once in a while.
If your beans still seam a little watery, they will thicken up as they cool. Feel free to mash the beans with a potato masher if you like. I prefer my beans to have some shape still.
To serve: top your favourite nachos with beans, your favourite veggies, some cheese, lettuce, etc. I used Jen’s delicious jalepeno, peppers, and lettuce to top my nachos this week.
You can also serve these as tacos, burrito bowls, the possibilities are endless. If you happen to have any leftover, store them in the fridge for a week or freeze for up to 3 months.