Slow-Cooker Refried Beans from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel
Beans are nutritional powerhouses worth building into your daily diet, and “refried” beans are a delicious and satisfying way to help to make that happen. Using the slow cooker means prep is next...
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Ingredients
- ½ teaspoon smoked paprika
- 6 to 8 (1.4 to 2 L) cups water
- ½ teaspoon salt, or to taste
- 1 tablespoon olive oil (OF: omit)
- 1 tablespoon plus 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 pound (454 g) pinto or black beans, soaked all day or overnight, drained, and rinsed
- 1 yellow onion, minced or grated
- 3 garlic cloves, minced
- 1-inch (2.5 cm) strip kombu
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