Slow Cooker Refried Beans

This recipe is so easy. You toss it in and forget about it. Simple ingredients. And…you get more bang for your buck. This recipe makes about 3 to 4 cans worth of refried beans. When you break down the cost…it is about $0.35 a can. Bet you can’t ever get that good of a deal in Organic refried beans!

INGREDIENTS

2 Cups Dried Pinto Beans

1 Whole Jalapeño Sliced Down The Middle (leave the seeds in for a kick)

1 Whole Yellow/White Onion Quartered

3 Cloves Garlic Smashed

1/4 Tsp Ground Cumin

1 Tsp Salt

6 Cups of Water

THE HOW TO

Toss all the ingredients into the slow cooker.

Close the lid, and cook on HIGH for 9 Hours.

When done…remove Jalapeño & Onion Chunks.

Remove water & reserve to the side leaving about 1/2 below the line of the beans.

Use a hand immersion blender (or throw the pot in a blender) and blend until smooth.

Add water as needed, but it will thicken as it sits (Pinto Beans are starchy!).

Will keep in air tight container for 1 week. Freezes amazingly!