We LOVE Mexican food at our house and I am always looking for a yummy side dish. I love refried beans, but when you buy them in a can, dump them out, and the beans retain the shape of the can . . . ew. It grosses me out. I then found this recipe and I am never going back!! Took 15 minutes to throw it together and THEY WERE AMAZING! My husband said that they were as good as the beans you get at a restaurant . . . and the recipe is so easy that you can’t go wrong!
Slow Cooker Refried Beans
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin (optional)
5 cups water
4 cups chicken broth
-Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
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