I May Never Buy Canned Re-fried Beans Again

Slow Cooker Refried Beans
Ingredients:
1 onion, peeled and halved (I used my onion chopper and diced them up and it worked great)
3 cups dry pinto beans, rinsed 
1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because)
2 tablespoons minced garlic 
3 teaspoons salt 
1 3/4 teaspoons fresh ground black pepper (I used the pre-ground jar from costco) 
1/8 teaspoon ground cumin (optional, but I put it in) 
5 cups water 
4 cups chicken broth

Directions: 

-Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. 

Sixsisters also said the following (but we didn't try it):

 -If you want to turn this into a big batch of bean dip, add the following: 

 2 cups salsa

2 cups shredded Colby Jack cheese

2 cups shredded pepperjack cheese

8 oz. cream cheese

16 oz. sour cream 

2 Tbls chili powder

1/2 tsp. ground cumin

Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers! http://www.sixsistersstuff.com/2011/07/slow-cooker-refried-beans-without-refry.html = where I got the recipe

FYI - our family didn't think it was that HUGE of a batch but we are trying freezing half the left overs. I'm the youngest of 10 so I'm used to big "batches" of everything. 
My husband enjoyed these beans and actually went far enough to tell me he liked the flavor. 
They are for sure better for us than what's in a can. 

Slow Cooker Chile Colorado Beef Burritos

Recipe adapted from The Food Pusher @the www.sixsistersstuff.com

Ingredients:
2 pounds cubed stew meat
1 large can enchilada sauce (at least a 19 oz can)
2 beef bouillon cubes
Re-fried beans (optional- see their favorite homemade recipe)
6-8 burrito-size flour tortillas
2 cups shredded cheese (we used Colby Jack, but any kind will work)

Directions:
Spray your slow cooker with non-stick cooking spray. Put beef, bouillon cubes, and enchilada sauce into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours). 
When beef is done (it will be very tender and flake off when stirred), turn oven on broil. On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese. Broil until cheese is bubbly, about 2-4 minutes.
Makes 6-8 burritos, depending on how full you make them.

Slow-cooker sweet-and-spicy chicken

Slow-cooker sweet-and-spicy chicken

serves 4 to 6

Active time 20 mins

Total time 3HR 50 MIN

2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

coarse salt and ground pepper

4 chicken leg quarters (2.5lbs total) 

1 tablespoon extra-virgin olive oil

1 medium yellow onion, cut into 1/2-inch wedges (root end left in tact) 

3 garlic cloves , minced

3-inch piece peeled fresh ginger, sliced into rounds

1 can (28oz) diced tomatoes

1/2 cup raisins

1. In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. IN a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 mins; flip and cook 2 minutes. 

2. In a 5-to-6 quart slow cooker, place onion, garlic, and ginger, Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low). 

per serv (based on 6) 310 cal; 15 g far (4g sat fat); 25 g protein; 20 g carb; 1 g fiber

$1.86 per serving

***Someday I will put a picture of the finish product. It was actually PRETTY looking. I was worried it would look weird but the raisins got all plump and juicy. I loved the looks of it. The taste was good too. It was nice to have something "different".

The Elders really enjoyed it. Leftovers were pretty good too. Not one part of this dish was wasted. The day after we made it Warren and I ate all the leftover veggies and juice over rice.