• 1 onion, peeled and halved
  • 3 c. dry pinto beans, rinsed
  • 1/2 fresh jalapeno pepper, seeded and chopped
  • 2 T. minced garlic
  • 5 tsp. salt
  • 1/8 tsp. cumin
  • 1 1/2 tsp. fresh ground black pepper
  • 9 c. water

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  1. Soak the beans over night, rinse and clean.
  2. Place the beans, onions, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
  3. Combine with the water and stir.
  4. Cover. Cook on High for 8 hours, adding more water as needed.
  5. Once the beans have cooked, strain the broth into a bowl, and reserve, as you will need it.
  6. Smash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

NOTE: Depending on your slow cooker, if more that 3/4 cups of water evaporates, it is crocking too high, you may want to turn to low.

Serving: If desired, top with shredded cheese and serve with tortilla chips.

Happy Crocking!

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XOXO,

Jenn

Slow Cooker Refried Beans Nutrition

 

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