yesterday i did just that, and let me tell you...they are amazing! such an easy recipe, so tasty, and so easy! and because i am so grateful for this new recipe in my life i am willing to share it with you. now, i don't usually share recipes on here, so to do so within one week is a bit odd, but they truly are foods i am grateful for. i hope you enjoy and become grateful for this recipe as well. (i actually did not add the jalapeno or the cumin, one because i didn't want to and the other because we were out of it...still, so delicious!)
Slow cooker refried beans
· 1 onion, peeled and halved
· 3 cups dry pinto beans, rinsed
· 1/4-1/2 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 (optional)
· 5 cups water
· 4 cups chicken broth
-Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.