Refried Beans - Slow Cooker
Refried Beans - Slow Cooker

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, refried beans - slow cooker. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Refried Beans - Slow Cooker is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Refried Beans - Slow Cooker is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook refried beans - slow cooker using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Refried Beans - Slow Cooker:
  1. Get 1/2 lb. dry pinto beans
  2. Make ready 1/2 cup diced yellow onion
  3. Get 1 large clove garlic, minced
  4. Get 1 small jalapeno, seeds removed and diced
  5. Take 1 tsp. chili powder
  6. Prepare 1/2 tsp. cumin
  7. Take 10 twists freshly cracked pepper
  8. Make ready 1 1/2 cups unsalted vegetable broth
  9. Get 2 cups water
  10. Make ready 1/2 tsp. salt, or more to taste
Instructions to make Refried Beans - Slow Cooker:
  1. Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight.
  2. When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours.
  3. Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it.
  4. Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool.
  5. Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers.

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