I’m about to start a double batch of these slow cooker refried beans to make freezer burritos with tomorrow. I’m using homemade veggie broth to make them vegan, I usually use chicken broth, I have used beer, you can also use water to make it extra frugal. I posted my recipe card for convenience but also linked the original recipe that hasn’t failed me yet so she deserves the credit!
HonnyBrown
Following!
Krispyhat420
I make a similar batch with 3 jalapeños with the seeds left in and a slice of bacon. Also, I soak the beans for 6 hours before cooking.
I will try this method next time.
ImpatientColon
So no pre soaking?
CosmicSmackdown
Once I find some really good gluten-free flour tortillas, or I make some, I’m going to make breakfast burritos and will use this recipe. I miss them! Thanks.
7 Comments
I’m about to start a double batch of these slow cooker refried beans to make freezer burritos with tomorrow. I’m using homemade veggie broth to make them vegan, I usually use chicken broth, I have used beer, you can also use water to make it extra frugal. I posted my recipe card for convenience but also linked the original recipe that hasn’t failed me yet so she deserves the credit!
Following!
I make a similar batch with 3 jalapeños with the seeds left in and a slice of bacon. Also, I soak the beans for 6 hours before cooking.
I will try this method next time.
So no pre soaking?
Once I find some really good gluten-free flour tortillas, or I make some, I’m going to make breakfast burritos and will use this recipe. I miss them! Thanks.
Where’s the fat?
No