Crock Pot Refried Beans

Put your slow cooker to work with this simple, nutritious vegan recipe for refried beans! Feed a crowd with the dip or use it for quesadillas, burritos, taco salads or stir it into chili to thicken it.

1 pound dried pinto beans, rinsed and picked through
1 medium onion, finely diced
8 – 10 cloves of garlic, minced
1 tablespoon course salt
1 teaspoon smoked paprika
1 teaspoon chipotle powder
1 teaspoon cumin powder
1 teaspoon dried oregano
chopped scallions or cilantro to serve, optional

View the full recipe at the Seasonal Veg Head →