Slow Cooker Refried Beans

The Slow Cooker Refried Beans are better than you can get at your local Mexican restaurant - with a great consistency, packed with flavor and they're not refried!

Author: Kristi

Recipe type: Sides

INGREDIENTS

• 3 cups dried pinto beans, rinsed
• 1 onion, peeled and quartered
• ½ fresh jalapeno pepper, chopped, seeds and membranes removed
• 2 tablespoons minced garlic
• 3 to 5 teaspoons salt *(see note)
• 2 teaspoons ground black pepper
• ¼ teaspoon cumin
• 9 cups water

Optional

• ⅛ to ½ cup reserved refried bean water *(see note)
• ¼ to ½ cup shredded cheddar cheese

INSTRUCTIONS

1. Place pinto beans, onion, jalapeno pepper, garlic, salt, black pepper, cumin and water in a slow cooker. Cook on high heat for 8 hours.
2. Drain beans, reserving water. Set water aside. Using a hand mixer, mix beans until you reach the desired consistency. Use the reserved bean water to reach desired consistency.
3. Serve, topped with cheddar cheese, if desired.

NOTES

*I started with only using 3 teaspoons of salt while cooking the beans. After cooking, I added salt one teaspoon at a time, and ended up adding 2 additional teaspoons (for a total of 5 teaspoons). Only add salt to your taste preference - so add it slowly!

**Also, reserve the water from the beans and use the reserved bean water to get the final beans to the consistency you want.