Lunch: Slow Cooker Refried Beans

Ingredients

1 pound Dried Pinto Beans (or Kidney Beans, Black Beans)
1 Onion, Peeled And Shredded
4 cloves Garlic, Minced
1 Tablespoon Ground Cumin
2 teaspoons Sea Salt
1/2 teaspoon Cayenne Pepper
Optional Add-ins, Such As Ham Bone Or Bacon Strips
7 cups Water
Salt And Pepper, to taste
Optional Toppings, To Serve (See Note)

Instructions

Pour dried beans in the slow cooker. Add shredded onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock.
Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8 –10 hours. You can also cook on low for 12 hours or longer.
Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 1/2 cups of the bean liquid out of the crock and reserve.
Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.
Serve as-is or sprinkle with your favorite toppings. Serve warm.
Note: Some optional topping suggestions include shredded cheese, sliced jalapenos, chopped green onions, sour cream, and cayenne pepper.

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