Easy Slow Cooker Refried Beans
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Easy Slow Cooker Refried Beans
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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.
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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 black 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.
- Calories 68
- Calories from Fat 9
- % Daily Value*
- Fat 1g
- 2%
- Saturated Fat 1g
- 6%
- Sodium 229mg
- 10%
- Potassium 206mg
- 6%
- Carbohydrates 13g
- 4%
- Fiber 4g
- 17%
- Sugar 1g
- 1%
- Protein 4g
- 8%
- Vitamin A 10IU
- 0%
- Vitamin C 2.6mg
- 3%
- Calcium 30mg
- 3%
- Iron 0.9mg
- 5%
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