Homemade Slow Cooker Refried Beans
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Ingredients
  • 8 oz. dried pintos (about 2 cups)
  • 6-8 cups water
  • 1 onion, chopped
  • 1 Tablespoon homemade taco seasoning mix
  • ½ jalapeno, coarsely chopped (or a few jarred slices)
  • 2 teaspoons granulated garlic
  • 1 teaspoon black pepper
  • 2 teaspoons salt
Instructions
  1. The night before, rinse and sort dried beans and add to crock pot. Cover with 6 cups of water and allow to soak until morning.
  2. Drain soak water and add 6-8 cups of water to the crock pot along with beans and remaining ingredients.
  3. Cover and set your slow cooker on low heat. Cook for 5-7 hours on low, or until beans are fork tender.
  4. Drain beans over a large bowl or pot to keep the cooking liquid.
  5. Using a wooden spoon or potato masher, mash the beans until they are the desired consistency. For me that means a coarse mash that’s about 50/50 creamy and chunky. Add reserve liquid as needed and freeze the remaining liquid for adding to soups or stews later.
Recipe by My Earth Garden at http://www.myearthgarden.com/2013/01/homemade-slow-cooker-refried-beans/