Seriously...once you make these easy-peasy slow cooker refried beans, there will never be a need to return to purchasing them in a can again! I had no idea that an inexpensive bag of pinto beans could be quickly transformed with just a few ingredients and require so little of my time, to boot! The other benefit is that they have no preservatives nor added fat! These legumes are packed full of fiber and protein.
I was delighted to learn that there is no need to soak the beans in advance when they are prepared in this fashion!
Homemade Refried Beans via the Slow Coker
Combine the following ingredients in a slow cooker:
1 onion, cut in half
2 cups dry pinto beans, rinsed
1/2 fresh jalapeno or other hot pepper, seeded and chopped
2 cloves minced garlic
3/4 tsp. salt
1/2 tsp. black pepper
1 tsp. or a big pinch of cumin
6 cups water
Cook on high for 8 hours (or while you sleep overnight). Drain some of the extra liquid, reserving just in case you wish to add more to make the desired consistency. Mash the beans, again, to your desired consistency and add the cooking liquid, as needed. I like to double the batch and freeze leftovers to have the convenience of a "can" when I needed it in a pinch.
These are great slathered on tortillas or in a bowl with rice and cheese.
