Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, refried beans - slow cooker. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Making refried beans in the slow cooker is much easier than you might think. Add onions, garlic, and some spices and cover with water. Then turn the slow cooker on high and walk away.

Refried Beans - Slow Cooker is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Refried Beans - Slow Cooker is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have refried beans - slow cooker using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Refried Beans - Slow Cooker:

1. Take 1/2 lb. dry pinto beans
2. Make ready 1/2 cup diced yellow onion
3. Get 1 large clove garlic, minced
4. Prepare 1 small jalapeno, seeds removed and diced
5. Make ready 1 tsp. chili powder
6. Get 1/2 tsp. cumin
7. Get 10 twists freshly cracked pepper
8. Prepare 1 1/2 cups unsalted vegetable broth
9. Prepare 2 cups water
10. Get 1/2 tsp. salt, or more to taste

Place all Refried Beans ingredients into a slow cooker (crockpot) and mix well. When cooking is complete and beans are soft, mash beans with a potato masher and mix well. I would not use a power mixer, it does much better as a masher. If you're using dry red kidney beans, boil them over the stove for a minimum of ten minutes.

Steps to make Refried Beans - Slow Cooker:

1. Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight.
2. When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours.
3. Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it.
4. Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool.
5. Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers.

Drain and rinse before adding them to the slow cooker. Add all the ingredients into a slow cooker. Combine all ingredients in slow cooker. Remove the bigger onion chunks and drain the excess liquid. If desired, save the excess liquid to add back to the final product to get the optimal consistency (i.e. not too dry).

So that is going to wrap it up for this exceptional food refried beans - slow cooker recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!