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Crockpot Refried Beans Recipe

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This recipe for Crockpot Refried Beans is from The Blacks Cook - Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dry pinto beans, thoroughly rinsed and soaked overnight or 3 cans pinto beans, rinsed and drained
1 onion, peeled and quartered
1 jalapeno, top cut off and quartered (leave seeds in for spicier beans)
2 tablespoons garlic, minced
3 teaspoons salt
2 teaspoons pepper
1 teaspoon cumin
9 cups water (up to half of the water can be substituted with chicken stock)
Directions:
Directions:
Place all the ingredients in a large slow cooker. Cook on high for 8 hours if using dry or soaked beans. Cook on high for 4 hours if using canned beans. When beans are done, place a colander over a stock pot and drain as much water as you can from the beans and reserve.

Using an immersion blender (or potato masher, or alternating in a blender), mash the beans until they reach your desired consistency, using some of the reserved cooking water to help thin. Remember that you can always add more water to thin, but you cannot make them thicker again.

Serve hot with optional rice, grated cheese, salsa, avocados and/or sour cream.

 

 

 

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