Easy Slow Cooker Refried Beans

This has to be the easiest way to cook refried beans! Cooking them in the slow cooker means you skip half the work as you normally would on the stovetop. Best part about this recipe is that you can freeze the leftovers for later. I've adapted this recipe from allrecipes.com.

CourseSides

CuisineAmerican

MethodSlow Cooker

DietDairy Free, Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian

Prep Time 10

Cook Time 8

Total Time 8 10

Servings people

Ingredients

1 onion peeled and halved
2 cups pinto beans dry, rinsed
½ jalapeño seeded and chopped (or other hot pepper)
2 cloves garlic minced
¾ teaspoons salt
½ teaspoon pepper
1 pinch cumin
6 cups water

Instructions

Combine all ingredients in slow cooker.
Cook on high for 8 hours, or overnight while you're sleeping.
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).
Mash remaining beans with a potato masher and voila! You have homemade refried beans.

Notes

Nutrition Facts

Easy Slow Cooker Refried Beans

Amount Per Serving

Calories 68 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 229mg10%

Potassium 206mg6%

Carbohydrates 13g4%

Fiber 4g17%

Sugar 1g1%

Protein 4g8%

Vitamin A 10IU0%

Vitamin C 2.6mg3%

Calcium 30mg3%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.