Slow Cooker “Refried” Beans
I didn’t think I liked refried beans. That’s what happens when you only try them out of a can. But much like the difference between store-bought and homegrown tomatoes, homemade refried beans are light-years beyond the canned stuff!
Servings: 10 servings
Ingredients
- 1 Onion peeled and halved
- 2 cups Dry Pinto Beans rinsed
- fresh Jalapeno or other hot pepper seeded and chopped
- 2 cloves Garlic minced
- tsp. Sea Salt
- tsp. Black Pepper
- One big pinch of Cumin
- 6 cups Water
Instructions
- Combine all ingredients in slow cooker.
- Cook on high for 8 hours, or overnight while you are sleeping.
- Remove the bigger onion chunks and drain the excess liquid. If desired, save excess liquid until the final product is desired consistency.
- Mash remaining beans with a potato masher and voilà! You have homemade refried beans.
Nutrition
Calories: 54kcal | Carbohydrates: 10g | Protein: 3g | Sodium: 8mg | Potassium: 165mg | Fiber: 3g | Vitamin C: 1.2mg | Calcium: 24mg | Iron: 0.7mg