Slow Cooker Refried Beans and Beef
Servings: 6
Total Time: 8 hours 30 minutes
Ingredients
1 pound dried pinto beans, rinsed
1 tsp onion powder
2 tsp garlic powder
1 TBSP cumin
8 cups of water
salt & pepper
1 pound ground beef
2 TBSP ancho chili powder
optional:
warmed tortillas, shredded cheddar cheese, sour cream
Directions
1. Add the beans, onion, garlic, cumin, water, 1/4 tsp salt, and 1/4 tsp pepper to a 6-quart slow cooker. Stir to combine then place the lid on the slow cooker and cook on LOW for 8 hours.
2. Turn off the slow cooker. Drain the beans and reserve the liquid. Transfer the drained beans back into the slow cooker and mash with a potato masher while stirring in some of the reserved liquid until you reach a desired consistency. Place the lid back on the slow cooker to keep the beans warm.
3. Add the ground beef, chili powder, and 1/2 tsp salt to a skillet over medium-high heat. Cook the beef, breaking it up with a spatula as it cooks, until well browned and cooked through, about 5 minutes. Add the beef to the slow cooker with the beans and stir to combine. Season with salt & pepper to taste.
2. Turn off the slow cooker. Drain the beans and reserve the liquid. Transfer the drained beans back into the slow cooker and mash with a potato masher while stirring in some of the reserved liquid until you reach a desired consistency. Place the lid back on the slow cooker to keep the beans warm.
3. Add the ground beef, chili powder, and 1/2 tsp salt to a skillet over medium-high heat. Cook the beef, breaking it up with a spatula as it cooks, until well browned and cooked through, about 5 minutes. Add the beef to the slow cooker with the beans and stir to combine. Season with salt & pepper to taste.
