Description
If you want tender, seasoned, mouth-watering slow cooker refried beans, stick around. This recipe is budget-friendly and full of healthy fiber, nutrients and protein,
Ingredients
Scale
- 1 pound of dried organic pinto beans
- 1 onion, chopped
- 3–4 cloves garlic, chopped
- 1 small jalapeño, chopped (discard the seeds if you prefer less heat)
- 1 tablespoon cumin
- 1 bay leaf
- 2–3 teaspoon salt
Instructions
- Several hours before: Sort, rinse, and soak the beans. Cover with plenty of fresh water (9 cups +). Let soak for 8 hours or so.
- Drain water, rinse beans. Place beans in a slow cooker, cover with water (2 in. above beans)
- Flavor the water with onion, garlic, jalapeño, cumin, bay leaf (remove after cooking), red pepper flakes. Note: If you are making refried beans, add salt after cooking as this will make the beans easier to mash, but if you want the beans intact add salt to the water before cooking.
- Cook beans in a slow cooker for 5-7 hours or so, until beans are tender.
- Drain water off beans, keep some in case you need to moisten the beans later.
- Mash with a potato masher until smooth, stir with a wooden spoon, add salt to taste. Note: You may choose to add 1-2 tablespoons of olive oil to increase flavor and consistency, but this is entirely optional. You can add cooking water from the beans instead as needed.