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Slow Cooker Refried Beans

Serves Makes 15 servings     adjust servings

Ingredients

  • 1 onion, peeled and quartered
  • 3 cups dry pinto beans, rinsed (or a mix of pinto and black)
  • 1/2 fresh jalapeno pepper, seeded and chopped
  • 2 tablespoons minced garlic
  • 3 teaspoons salt
  • 1 3/4 teaspoons fresh ground black pepper
  • 1/8 teaspoon ground cumin
  • 9 cups water

Instructions

  1. 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.
  2. 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.

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