Slow Cooker Refried Beans
Ingredients:
1 onion, peeled and halved (I used my onion chopper and diced them up and it worked great)
3 cups dry pinto beans, rinsed
1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper (I used the pre-ground jar from costco)
1/8 teaspoon ground cumin (optional, but I put it in)
5 cups water
4 cups chicken broth
Directions:
-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.
Sixsisters also said the following (but we didn't try it):
-If you want to
turn this into a big batch of bean dip, add the following:
2 cups
salsa
2 cups shredded Colby Jack cheese
2 cups shredded pepperjack cheese
8 oz. cream cheese
16 oz. sour cream
2 Tbls chili powder
1/2 tsp. ground cumin
Mix in with the beans and let cook a
couple hours longer so flavors can blend. Makes a huge batch so just freeze
leftovers!
FYI - our family didn't think it was that HUGE of a batch but we are trying freezing half the left overs. I'm the youngest of 10 so I'm used to big "batches" of everything.
My husband enjoyed these beans and actually went far enough to tell me he liked the flavor.
They are for sure better for us than what's in a can.
My husband enjoyed these beans and actually went far enough to tell me he liked the flavor.
They are for sure better for us than what's in a can.
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