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Prep Time: 10 Minutes Cook Time: 470 Minutes |
Ready In: 480 Minutes Servings: 8 |
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Slow cooked refried beans Ingredients:
1 onion, roughly chopped |
3 cups dry pinto beans, cleaned & rinsed |
1 fresh jalapeno pepper, seeded and chopped |
2 -3 garlic cloves, crushed |
2 tablespoons salt |
2 teaspoons fresh ground black pepper |
1/8 teaspoon ground cumin |
9 cups water |
Directions:
1. Place all ingredients into a slow cooker. Cook on High for 8 hours, adding more water as needed.
2. If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
3. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with cuisnart or potato masher, adding the reserved water as needed to attain desired consistency.
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