Healthy "Refried" beans

By á-11776

I love Mexican food with refried beans, but I hate the guilt of all the fat the next day. Here's a recipe that I made so there's no more guilt. Bring it on! This does take a day to make, plan ahead.

Ingredients

• 2 C. dry pinto or black beans
• 6 to 7 C. water
• 1/2 C. onion, diced
• 2 cloves garlic, diced
• 1 Tbsp paprika
• Salt
• Pepper

Preparation

Step 1

Rinse the beans in a colander. Grab your crock-pot and put in all the ingredients, making sure the water is at least 1 1/2 inches above the beans. Turn it on low for 8 hours, (I like to let these cook while I'm sleeping). After their done, turn off the crock-pot and let the beans sit in the warm water for an additional 6 to 7 hours, this makes them really soft. Drain the extra water from the beans. Take a potato masher and get to mashing. (Mash & Stir) Put some of the beans in a non-stick pan over medium and warm them up before serving. Top with cheese, green onions or whatever floats your boat!

* You can add a diced jalapeno to the beans as they cook if you want an extra kick.