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Before you jump to Refried Beans - Slow Cooker recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
Everyone knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper level of exercise. Sadly, there isn’t constantly enough time or energy for us to really do the things we need to do. At the conclusion of the day, the majority of us want to go home, not to the gym. We want a yummy, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super hard work. If you are conscientious you’ll get all of the activity and appropriate food choices you need. Here are some of the best methods to be healthy.
Go up the stairs. Rather than using an elevator, take the stairs to the floor you live or work on. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the rest of the way. Lots of people opt for the easy elevator ride instead of making an attempt on the stairs. Even if you only have one flight to climb, climbing up and down it during the day is a great way to get extra exercise.
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We hope you got insight from reading it, now let’s go back to refried beans - slow cooker recipe. You can cook refried beans - slow cooker using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Refried Beans - Slow Cooker:
- Prepare dry pinto beans
- Take diced yellow onion
- Get large clove garlic, minced
- You need small jalapeno, seeds removed and diced
- Get chili powder
- Get cumin
- Prepare twists freshly cracked pepper
- Take unsalted vegetable broth
- Provide water
- Provide salt, or more to taste
Steps to make Refried Beans - Slow Cooker:
- Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight.
- When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours.
- Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it.
- Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool.
- Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers.
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