- Place the onion, rinsed beans, jalapeno garlic, salt, pepper and cumin into a slow cooker. Pour in the water and stir to combine. Cook on high for 8 hours, adding more water if needed (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 the onions, reserving the liquid. Mash the beans with a potato masher, adding the reserved cooking water as needed to attain the desired consistency.
Thursday, December 4, 2014
Slow Cooker Refried Beans (Without the Refry!)
SLOW COOKER REFRIED BEANS
1 onion, peeled and halved
3 cups dried pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tbsp. minced garlic
5 tsp salt
1 3/4 tsp fresh ground black pepper
1/8 tsp ground cumin, optional
9 cups water