So, we had a new tradition for Thanksgiving this year. I was asked to make burritos. I made tortillas, spanish rice and refried beans from scratch. However, the beans had too much liquid and ended up being a little runny, and I made too much (a whole pound of pinto beans!). So, I was looking for a good refried bean soup recipe and as always, Taste of Home had a great one!
Some changes I made were to substitute the stewed tomatos with rotel. Also added bacon, garlic and fresh, chopped yellow onion. I was out of canned black beans and didn't take time to soak and cook so I used canned Canellini beans instead. It worked out well. Also added redmond salt, pepper and, at the end, topped with broken tortilla chips, sour cream, shredded cheese and fresh cilantro.
The great thing about the slow cooker is you can keep it on the counter overnight and have leftovers the next day.
*See separate posts for the tortillas, spanish rice and refried beans recipes.
1 can (16 ounces) spicy fat-free refried beans
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1/2 cup water
1 can (4 ounces) chopped green chiles
1/4 cup salsa
Tortilla chips
