Slow Cooker Refried Beans
Servings: 6
Total Time: 8 hours
Ingredients
1 pound dried pinto beans, rinsed
1 large yellow onion, finely chopped
4 medium garlic cloves, minced
1 TBSP cumin
1/2 tsp cayenne pepper
8 cups water
salt & pepper
Directions
1. Add all the ingredients along with 1/4 tsp salt and 1/4 tsp pepper into a large slow cooker and stir to combine.
2. Cover and cook on low for about 8 hours.
3. Drain the beans, reserving any liquid.
4. Add the drained beans to a large bowl and mash with a potato masher. If necessary, add a little bit of the reserved liquid to the beans until desired consistency.
5. Add additional salt and pepper to taste.
2. Cover and cook on low for about 8 hours.
3. Drain the beans, reserving any liquid.
4. Add the drained beans to a large bowl and mash with a potato masher. If necessary, add a little bit of the reserved liquid to the beans until desired consistency.
5. Add additional salt and pepper to taste.
Notes/Tips
Cooked beans can be placed in an airtight container and stored in the freezer for later use. Beans may thicken up when frozen so add a little extra water to the beans when reheating.