Slow Cooker Refried Beans
Makes 15 servings
onion, peeled and quartered
cups dry pinto beans, rinsed (or a mix of pinto and black)
fresh jalapeno pepper, seeded and chopped
tablespoons minced garlic
teaspoons fresh ground black pepper
teaspoon ground cumin
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on high for 8 hours, adding more water as needed. If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. I used an immersion blender for this step. If you don't have one, use a regular blender. Put them all in if you want it really smooth, or put a portion of the beans into the blender, then mash with the remaining whole beans. Season with additional salt to taste.
by The Food Charlatan