Rich and tangy refried beans prepared in your slow cooker! Start your beans in the morning and you’ll have one less thing to think about at dinner.
From Sommer Collier from a spicy perspective.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 pound Dried Pinto Beans (or Kidney Beans, Black Beans)
- 1 Onion, peeled and grated
- 4 cloves minced garlic
- 1 tbsp Cumin powder
- 2 teaspoons Sea salt
- ½ teaspoon Cayenne pepper
- Optional add-ins, such as ham bones or bacon strips
- 7 cups Water
- Salt and pepper to taste
- Optional garnishes, for serving (see note)
Preparation
Pour the beans into the slow cooker. Add grated onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a few strips of bacon to the slow cooker.
Pour the water over the top of the beans and cover tightly. Put the slow cooker on high and cook for 8-10 hours. You can also cook on low heat for 12 hours or more.
Once the beans are very tender, remove the bone from the ham or the bacon if necessary. Depending on your slow cooker, you may have excess liquid in the slow cooker. Scoop 1 ½ cups bean liquid from slow cooker and set aside.
Use an immersion blender or potato masher to mash the beans into a relatively smooth texture. Add some of the bean liquid if needed to achieve the right consistency. Salt and pepper to taste.
Serve as is or sprinkle with your favorite toppings. Serve hot.
Note: Some optional topping suggestions include shredded cheese, sliced jalapenos, chopped green onions, sour cream, and cayenne pepper.
