Category Archives: Vegetarian

Grain Free Granola (Paleo)

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Oh hey.  Do you remember this blog?  Yeah, neither do we.  Took an unintentional hiatus.  I vacationed all summer long, and actually, all fall/winter too.  Been to Chicago, Black Butte, Lincoln City, Santa Barbara, Tucson, San Francisco, and Las Vegas all in the last 6 months.  That is nuts – Illinois, Oregon x2, California x2, Arizona, and Nevada.  And I started coaching CrossFit at my fav place, NWCF.  And I still have the two kids to care for, obviously.  Anyways, you get the point.  Buuuut, as Evan and I sat in our friend Jamie’s kitchen on New Year’s Eve, we resolved to post again.  Because we love this blog, and we love all of you for your support.  And your graciousness while we peaced out for a few.

So, here we go.  Our absolute favorite breakfast.  I cut out grains completely from my kids diet a couple of months ago.  Prior to that, they hadn’t been eating gluten but were still eating lots of corn/rice.  Their fav breakfast was “milk and munch” – the Nature’s Organic Gorilla Munch cereal.  So I was worried about breaking that habit and doing something grain free for when they wake up and come downstairs with those adorable sleepy eyes and hungry tummies.  My dear friend Sarah who also cooks grain free for her family of 5 came to the rescue with this recipe.  The 1st day was a bit rough, but starting with day 2, and everyday since, my kids don’t mention the munch and come down asking for ‘milk and seeds”.  Is it a bit more work for me?  Sure, but totally worth it in my opinion.  I’ll post more later on why we finally cut grains, and the amazing health benefits we’ve seen as a result.  The kids like to eat their seeds with their fingers, and sometimes in a bowl with milk poured over it.  I like it best with a little yogurt and some berries on top.  Added benefit – your house will smell divine while these guys are toasting.  Enjoy, friends!

grain free granola (paleo)

INGREDIENTS:
  • 1-2 tablespoons of unsalted butter (we like Kerrygold Butter – Unsalted because it is grass-fed)
  • 1 cup raw sunflower seeds
  • 1 cup raw silvered almonds
  • 1 cup unsweetened coconut flakes
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 2-4 tablespoons 100% Pure Maple Syrup, to taste
METHOD:
  1. In a large skillet, melt butter over medium heat.
  2. While butter is melting, lay a sheet of parchment paper on the counter.  
  3. Add nuts, seeds, and coconut.
  4. Stir until butter coats the mixture.  
  5. Add cinnamon, nutmeg, and cloves.  Stir to combine.
  6. Add syrup and continue to stir until mixture is lightly toasted.
  7. Once desired toastyness is reached, quickly spread mixture out onto parchment paper.  Because of the syrup, this will burn quickly so make sure to get it off the heat as soon as you deem it to be done.  
  8. Allow the mixture to cool.  It will crisp up as it cools – we usually wait about 15 minutes.  
  9. Store in airtight container for up to a week.  
  10. NOTE:  You can use any variety of nuts and seeds, too.  We’ve made it with pumpkin seeds, cashews, and walnuts.  And sometimes we go crazy and add in some raisins or dried apricot after the mixture cools.  Enjoy! 
*Use organic ingredients whenever possible.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!
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Apple Pie Balls (grain / gluten / dairy free, paleo)

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It was a beautiful and hot summer here in Seattle… and fall has officially arrived!  And these little treats are perfection!! Best part for me is that they are quick and easy, and don’t even require baking. All you need is a food processor, Vitamix, or your favorite chopper-upper and you’re good! These keep beautifully in the fridge and then you have a cool treat packed full of yummy, good-for-you ingredients! These make about 12-16 balls or an 8×8 dish of Lara-type bars. Enjoy, friends! They are delicious and a big hit with the little ones, too.

Apple Pie Balls (gluten : grain free, paleo)

INGREDIENTS:
  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 12 medjool dates, pits removed
  • 3/4 cup dried apple rings
  • 1 tablespoon chia seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
METHOD:
  1. Put pecans, almonds and walnuts in the food processor and pulse until the nuts are coarse meal consistency.
  2. Add the pitted dates, dried apple rings, cinnamon, nutmeg, chia seeds, and salt to the ground nuts and pulse until everything is thoroughly combined and processed. 
  3. The mixture should be sticky enough to roll into balls OR you can form them into Larabars: line an 8×8 dish with parchment paper, plop your mixture into the dish and smooth and flatten with your hand to shape the bars flat, refrigerate for a couple of hours and then cut into bars/squares once they’ve firmed up enough.
  4. Once formed into balls or squares, they should be kept in a covered container in the fridge.
*Use organic ingredients whenever possible.
**Adapted from Mind Body Green.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!
 

Peach Cobbler (grain / dairy / egg / gluten free, paleo)

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Last week I had the privilege of spending the better part of a week with some amazing friends in beautiful Black Butte, OR.  I when I say amazing, I mean it.  You guys, as I was getting ready to drive 350 miles alone with two crazy toddlers, I got a text message from my friend Sarah that said “Drive safe.  Pork tenderloin, grilled asparagus, salad, and a glass of wine will be ready for you when you arrive.”  Amazing.  Like, really.  And, on top of that, they opened up their family vacation home to us and loved us like we were their own. Sarah’s parents, Nana Elaine and Papa Phil as the kids affectionately called them, treated my babies like their own grandkids and were generous, thoughtful, and kind.  And the food.  So good!  We all pretty much eat the same grain-free, dairy-free, gluten-free diet… so vacationing with them made food stuff a breeze.  A lot of times after vacation, I feel the need for a cleanse.  Time to start again after weeks of eating crap.  Not this time!  Felt great the whole time… lots of fruits, veggies, eggs, and high quality protein.  And then there was cobbler.  Nana Elaine and Papa Phil tag teamed this delicious cobbler.  We all waited late into the evening for it to finish baking, and it was well worth the wait.  The day after I got home, I emailed Elaine for her recipe, and now I get to share it with you!  I’ve made it 3 times since I’ve been home.  Hope you all like it, too.

PS, did I mention this is the best summer of my life?  For a lot of reasons, but mostly because of the beach.  And fires by the beach.  And wine by the fires by the beach.  And people I love while I drink wine by the fires by the beach.  K.  That is all.

Peach Cobbler (grain : dairy : egg : gluten free, paleo)

INGREDIENTS:
METHOD:
  1. Gently toss sliced peaches in vanilla and lemon juice.  Pour into 9×9 baking dish.  
  2. In another bowl, combine the almond flour, pecans, coconut, cinnamon, nutmeg, and salt. Stir until combined.  
  3. In a saucepan, over low heat, melt either your butter or coconut oil.  Stir in maple syrup. 
  4. Pour the syrup mixture into the bowl with the dry ingredients and stir until thoroughly mixed and crumbly.
  5. Pour topping onto peaches and spread until it covers the peaches evenly. 
  6. Bake in 375 degree oven for 25 minutes, or until peaches are soft and topping is golden brown. Enjoy.  
  7. Also, be creative!  Use other fruits!  I added blueberries and raspberries the other night.  Bomb.  
*Use organic ingredients whenever possible.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!
 

Sunflower Seed Butter (nut-free, gluten-free, paleo)

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Ohhhhhh man.  We have been busy.  Busy doing all kinds of things except for cooking and blogging…. we have been in the sun, at the beach, on airplanes, hanging with family, at multiple parks a day, having playdates, and really, really loving summertime in the great PNW.  I don’t care what anyone says, this city is the best place to live in the summertime.  Our sincere apologies, we will try to post more frequently!  And we hope you all are enjoying time with family in the sun as much as well are!

So this recipe is really simple, and soooooo delicious.  One of my fav CrossFit coaches (Megan!) introduced this to me and we make it all the time.  It is one of our go-to picnic items – slice a few apples and grab the mason jar filled of sunbutter and we are good to go.  Even if you’ve never tried sunbutter, make this and give it a try.  Sunflower seeds are soooo cheap, too.  We get a bag of raw sunflower seeds at TJ’s for just over $1.  Can’t be that.

Oh, and PS.  Today I PR’d my Grace time by 40 seconds.  3:08 baby!  Next stop, sub 3:00.  Hopefully.  I realize that means nothing to a lot of you, but my CrossFitters will know what I’m talking about… Who doesn’t love a good benchmark WOD?

sunflower seed butter, nut free, paleo

INGREDIENTS:
  • 3 cups raw sunflower seeds (unsalted and shelled)
  • 3/4 teaspoon sea salt (we use Maldon Smoked Sea Salt, it is the best!)
  • 2 teaspoons honey
  • 1-2 tablespoons light olive oil
METHOD:
  1. Lightly toast your sunflower seeds.  I do this in a frying pan over low heat for about 5 minutes, or until they are slightly golden.  You don’t want to overdo this step, but a little toasty flavor makes for a better sunbutter.
  2. Transfer seeds to food processor with blade in place.  Toss in the sea salt.  Put the lid on, and turn that baby on.  You are going to run it for about 10 minutes….
  3. Let it go for about 5 minutes.  It will start out powdery, then the seeds will release a bit of their oils and it will be a little moist.  Give it a stir, add the honey, then keep going.
  4. You don’t want to add the olive oil until the very end.  If you let it go long enough, the seeds will release their own oils and it will be almost perfect.  Just a little olive oil will make it slightly thinner.  But if you get impatient and add olive oil too early, the seeds won’t release their own oils and your end product will be really chunky and gross.
  5. After 10 minutes, drizzle olive oil in while food processor is still running, until it reaches desired consistency.  Easy.
  6. Two things:  The blog I adapted this recipe from has an amazing picture tutorial, so be sure to check that out for additional information.  And, I know some of you will be cautious of running your food processor for that long.  I’ve made sunbutter at least 10 times in the last few months and my food processor has handled it no problem.  Just FYI.  Enjoy!
*Use organic ingredients whenever possible.
**Adapted from The Prudent Baby.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!

Pizza Crust (Grain / Gluten / Nut Free, Paleo)

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Ok….. so maybe it isn’t technically Paleo because of the cheese – so shoot me. Figuratively, that is.  But what this pizza crust is, is amazing and delicious.  So get some good cheese and live a little. I’ve made my fair share of grain-free pizza crusts, and they all suck.  But this one, this one you can pick up without it falling apart.  You guys, did you read that?!  It holds together so great you can pick it up.  See picture, below. Bottom right. Proof.  If you’ve ever attempted this type of pizza crust you will know that having a crust that holds together is a big deal.  And, it tastes soooo good.  Did I mention that already? My kids eat it.  They are 2 and 3, and picky about pizza.  And tonight they ate more than half of this.  By themselves.  Alright, follow the instructions.  Seriously.  Read em.  And do what they say.  Or it won’t work.  Capiche?

Oh, and this recipe is just for the crust.  You all are smart people.  You can figure out how to put toppings on your pizza all by yourselves.

pizza crust (grain : gluten : nut free, paleo)

INGREDIENTS:
  • 1 medium-large head of cauliflower.  You know, like a bit smaller than the size of your head.
  • 1/4 cup mozzarella cheese, grated (we use organic, whole milk mozzarella)
  • 1/4 cup parmesan cheese, grated (we use organic parmesan, made with raw milk) 
  • 1/8 teaspoon sea salt
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil 
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 1 egg, whisked
METHOD:
  1. Get your pizza stone out and put it in the oven.  Turn oven on, to 450F.
  2. Grab a cutting board and place a piece of parchment paper on it.  Spray the parchment paper generously with your Misto Olive Oil Sprayer. 
  3. Cut cauliflower into florets.  You don’t need the stems, just stick with the florets.  Place cauliflower into steamer, like this one, and steam until fork tender.  About 10 minutes.  Remove from burner, take the lid off the pot to release the steam, and allow cauliflower to cool completely.  
  4. Put cooked and cooled cauliflower into food processor, and pulse until it is finely ground.  Like the picture above.  Top left.  
  5. Now, get ready to use your muscles.  Spread out a clean dish towel on the counter, and pour cooked, ground cauliflower onto the center of the towel.  Wrap cauliflower up tightly in the towel, and twist.  Wring it like crazy.  I mean like crazy.  So much water is going to come out of it.  Like 1/2 cup of water.  If you think you have done enough, you haven’t.  Keep going.  Sometimes, when I think I can’t do it anymore, I get husband to come and hold one end and we spin in opposite directions and more water comes out.  K, so go crazy.  
  6. Scrape cauliflower into a bowl, add everything but the egg and stir to combine.  
  7. Add the egg and mix thoroughly.  Your hands will work best.  
  8. Place dough on the previously oiled parchment paper and press out into pizza crust.  I use my hands.  Mine always ends up just shy of 12″ in diameter.  Don’t make it too thick or too thin.  
  9. Carefully slide parchment paper with crust off onto hot pizza stone in oven.  
  10. Bake for 11 minutes.  Not 10, not 12.  11 minutes.  It will look like the picture above. Bottom right.   
  11. Allow to cool for 3 minutes.  Carefully flip pizza crust over, and put it back on parchment paper.
  12. Top with your favorite stuff.  We do all kinds of stuff, but tonight did ham and pineapple.  
  13. Slide pizza back off the cutting board and onto the hot pizza stone in the oven for another 5-7 minutes or until cheese is melted and toppings are toasty.  
  14. Eat.  No seriously.  Eat it all.  
*Use organic ingredients whenever possible.
**Adapted from The Lucky Penny.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!

Fresh Fruit + Mint Salad with Honey Lime Vinaigrette

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We go through crazy volumes of fruit in our house. I don’t know many people who don’t enjoy fruit, but it’s the one food group that all of our kids agree upon and love wholeheartedly. This fruit salad is another gem from The Joyful Kitchen ladies. I have made it the last two weekends and I love, love, love it. The addition of mint just kicks it up and makes it taste so, so fresh and delicious.

I don’t really think it matters what fruits you choose, I’ve changed it up each time and it was equally delicious.

Fresh Fruit and Mint Salad with Honey Lime Vinaigrette

INGREDIENTS: (for the fruit salad)
  • 1 pineapple, cored and cut into bite-sized chunks
  • 6 kiwis, peeled and chopped
  • 3 oranges, peeled and chopped
  • 1 pound of strawberries, chopped
  • 1-2 mangoes, peeled and chopped
  • 2-3 tablespoons of fresh mint leaves
INGREDIENTS: (for the dressing)
  • Juice of two limes
  • 1/2 tsp sea salt
  • 2 tablespoons honey (can use less depending on sweetness of fruit)
  • 2 tablespoons of a lightly flavored oil (olive oil is what I used, grapeseed oil would work great, too)
METHOD:
  1. Whisk together the dressing ingredients.
  2. Toss gently with the fresh fruit and mint.
  3. Garnish with more fresh mint.
*Use organic ingredients whenever possible.
**Taken (with permission) from Julie @ The Joyful Kitchens.

Coconut Milk Vanilla Ice Cream (dairy free, processed sugar free, paleo)

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My kiddos have the best aunts and uncles.  Our siblings love our kids, are involved in our kids lives, and would give up most anything to spend time with our babies.  We are super, super thankful for them in our lives.  Every Monday, my bro-in-law, Joe, comes over to hang with us, and eat dinner.  He stays for hours, plays ball, writes with chalk, has tea parties, reads books, etc.  Whatever the kids want him to do, he is willing to play.  Setting aside that time in his busy schedule is priceless to us.  Kids love spending time with him, and it is great for Ehren and I to hang with him too.  I hope my kids will be great friends as adults, like we are with our siblings.  Every Monday, I make Joe this ice cream.  I think this ice cream seals the deal – as long as there is ice cream, he will be here.  Can’t beat that. Kids and ice cream.  Hope you guys enjoy it as well.  Oh, and if you eat dairy, we have a couple of ice cream recipes on here using cow’s milk – strawberry, whiskey, + chocolate chip.
coconut milk honey vanilla ice cream (dairy free, paleo)

INGREDIENTS:
  • 1 1/2 cup unsweetened coconut milk (we use So Delicious)
  • 1/2 cup raw honey
  • 5 egg yolks
  • 1 can full fat coconut milk (we use Natural Value Coconut Milk)
  • 1 vanilla bean (or 1 tablespoon 100% pure vanilla extract)
  • 1/2 cup chocolate chips (we use Enjoy Life)
METHOD:
  1. Pour canned coconut milk into a large bowl.  Cut vanilla bean lengthwise, scrape out seeds, and add seeds as well as bean into coconut milk and allow to soak.  Place a strainer on top of it.  Set aside.
  2. Combine 1 1/2 cups coconut milk and honey in a saucepan and warm over medium heat for 2 minutes.
  3. Place 5 egg yolks in a bowl, set aside.  I usually save egg whites and throw them in with scrambled eggs.  Or you could make coconut macaroons with them.
  4. SLOWLY pour warm milk mixture into separate bowl containing egg yolks, stirring constantly.  Continue until all the coconut milk mixture is added to the eggs.  This is called tempering your eggs.
  5. Scrape egg/coconut milk mixture back into saucepan and cook over medium heat until custard begins to form, again stirring constantly.  It’s fairly obvious to tell when the mixture is thick enough…. the back of your spatula will be coated with the mixture when it’s ready.  Don’t over cook this, or you’ll end up scrambling your eggs.
  6. Pour egg/coconut milk mixture through the strainer and into the full fat coconut milk and vanilla.  The strainer should catch any egg that cooked…. I usually end up with a tablespoon or so of egg in my strainer.
  7. Stir, cover, and chill the mixture in the refrigerator for at least 4 hours.  Then, discard vanilla bean and make the ice cream according to your machines’ instruction.  Both Evan and I have this ice cream maker.  We love it.  
  8. Just before ice cream solidifies, add chocolate chunks to the ice cream maker so that it mixes evenly throughout.
*Use organic ingredients whenever possible.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!! 

 

Whole Wheat Pasta – Fresh Tomatoes, Spinach, + Garlic

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When I was pregnant with my oldest kiddo, 6 years ago, I came upon this recipe in my doctor’s office. I found it in some pregnancy magazine, committed it to memory and have been making it since. Over the years we’ve added things, like pine nuts and bacon (and I think I’m going to throw in goat cheese next time).

This makes for a ridiculously fast, healthy, and yummy dinner complete with leftovers for the next day. You can add veggies in, or meat – its delicious with grilled chicken. So a very flexible recipe, indeed.

As always, we’d love to hear how you alter it for your family! Be sure to leave us a comment and let us know!

Whole Wheat Pasta (with Spinach, Cherry Tomatos, Bacon, and Garlic)

INGREDIENTS:
  • 1 pound 100% whole wheat spaghetti or linguine noodles
  • 2 cups cherry tomatoes, halved
  • 1 bag of washed baby spinach or 1 bunch of spinach leaves
  • 2 cloves garlic minced
  • 2 strips of bacon, cooked and chopped
  • 3-4 tablespoons of olive oil (can add more after everything has been tossed with the noodles, if needed)
  • Few shakes of red pepper flakes (to your liking)
  • Salt and pepper to taste
  • 1 tablespoon of finely diced red onion
  • 1/4 cup toasted pine nuts
  • Freshly shredded mozzarella to toss in at the end, optional 
METHOD:
  1. Cook your pasta according to package directions. With only one minute left of cooking time, add the spinach to the boiling water. Strain noodles and spinach.
  2. While you wait for the water to boil – in a large bowl, add your olive oil, garlic, red pepper flakes, some salt and pepper, and stir to combine.
  3. Add the tomatoes, cooked bacon and pine nuts to the bowl and make sure they get coated with the olive oil mixture.
  4. Pour the strained noodles and spinach into the large bowl and toss everything together. If your noodles are too dry add a couple more tablespoons of olive oil until it’s just right. Add salt (probably about 1/2 teaspoon) and pepper and top with mozzarella. Enjoy!
*Use organic ingredients whenever possible

Rachel’s Morning Glory Muffins (loaded with seeds, nuts, fruits, and vegetables)

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Good morning! I have a super special treat to share with you guys. Today I am introducing you to these most amazing muffins. These babies are packed full of good-for-you ingredients to start your day off just right or to give you an energy packed treat as an afternoon pick-me-up. But there is more as to why these guys are so special… If you live in Seattle and haven’t attended a class taught by The Joyful Kitchens, you need to. The Joyful Kitchens is made up of three lovely Seattle ladies who are like the quadruple threat in the kitchen, if such a thing exists. They teach, they cook from scratch, they cater, they photograph – and most importantly they are wonderful, sweet, hospitable, and beautiful women. I have taken three of their classes in the past year and have learned so many fun new recipes and tricks that range from cocktail parties and holiday treats, to most recently fun brunch food. These muffins came from that class. I asked Rachel if she would let me share this recipe with you guys, because I know that you will love them just as much as we have. They will be a staple in our home for sure. They are great as a quick breakfast and perfect for a snack. I’ve been sticking them in Jonah’s lunchbox everyday too, to get him through the rest of his afternoon at school.

So run out to your favorite bulk bin location and stock up! We love to hear from you, so let us know how you liked them and I will be sure to pass all compliments along to Rachel!

morning glory muffins with seeds, fruit, and nuts.

INGREDIENTS:
  • 1 1/2 cups whole spelt flour
  • 1/4 cup natural raw wheat germ (this was the only item I forgot when I went bulk bin shopping for these muffins so I used an additional 1/4 cup almond flour)
  • 1/4 cup almond flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fresh ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups shredded carrots (would be great with shredded zucchini, too)
  • 1 tart apple peeled, cored, and shredded
  • 1/2 cup raisins
  • 1/2 cup chopped and pitted dates
  • 1/2 cup chopped raw walnuts
  • 1/2 cup raw sunflower seeds
  • 1/4 cup raw pepitas (pumpkin seeds)
  • 1 teaspoon toasted flax seeds
  • 1/2 cup chopped super dark chocolate or dark chocolate chips
  • 1/2 cup shredded, unsweetened coconut
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 tablespoon molasses
  • 3 large eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup unsweetened applesauce
  • 1/2 teaspoon course sea salt
  • 3/4 cup pure maple syrup
METHOD:
  1. In a large bowl, mix together all dry ingredients. Add in the shredded apple and carrots, the raisins, dates, walnuts, seeds, chocolate, and coconut.
  2. Using your hands, mix all of the ingredients together to ensure everything gets coated with the flour.
  3. In a separate bowl, beat the eggs and add the applesauce, maple syrup, molasses, melted coconut oil, almond and vanilla extracts.
  4. Add the wet ingredients to the dry ingredients and stir until just incorporated and moist. If your mixture is too dry, add just a touch more applesauce.
  5. Scoop batter into greased muffin tins.
  6. Bake for 20-35 minutes at 350 or until the middle is set if using regular muffin tins. If using mini muffin tins, bake for 15 minutes.
  7. Eat warm out of the oven with butter! Enjoy!
  8. Makes 12-18 regular size muffins or about 26 mini muffins
  9. NOTE:  We are working on a gluten-free / paleo conversion for this recipe as well.
*Use organic ingredients whenever possible.
**Taken from Rachel @ The Joyful Kitchens.

Crock Pot Refried Beans

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We have been making these beans for about a year now and I cannot get enough of them. They couldn’t be easier to start first thing in the morning, let cook all day, and enjoy for a simple but delicious dinner. These beans go hand-in-hand with the Whole Wheat Tortillas, Erin’s Pulled Pork, and my husband’s homemade guacamole (recipe coming soon). Add some shredded cheddar, sour cream, and dinner is set! Also, this makes a ton – the beans freeze beautifully in a freezer-safe container for another day. Enjoy!

crock pot refried beans

INGREDIENTS:
  • 2 cups dried pinto beans, thoroughly rinsed (you can also use black beans if you’d like)
  • 6 cups water
  • 1 onion, chopped roughly
  • 1 jalapeño, diced (If you like a bit of heat like we do, we sometimes add a jalapeño and a serrano or a poblano… you can’t mess this up. If you aren’t so into spice, either omit the pepper entirely or seed it and just use half.)
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1-2 teaspoons of ground cumin
  • 2-4 crushed cloves of garlic
METHOD:
  1. Dump your rinsed pinto beans into the crock-pot, pour in the water. Add your chopped onion, garlic, pepper, and spices. Give it a stir and cover.
  2. Let this cook on high for 8-10 hours.
  3. Remove the biggest chunks of onion and the excess liquid. With a potato masher, mash the beans until they are the consistency you’d like them to be. If you want them extra smooth, save some of the excess liquid to add back in while mashing.
  4. These are SO delicious and taste like restaurant quality beans.  Enjoy!
*Use organic ingredients whenever possible
**Adapted from 100 Days of Real Food.