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!