Slow Cooker Refried Beans

From Six Sisters’  Stuff

1 onion, peeled and halved

3 cups dry pinto beans, rinsed

1 fresh jalapeno pepper, seeded and chopped

2 TB minced garlic

3 tsp salt

1 tsp fresh ground black pepper

¼ tsp ground cumin

5 cups water

4 cups chicken broth or vegetable broth

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.

Pour in the water and chicken broth and stir to combine.

Cook on high for 5-6 hours, adding more water as needed.

Drain beans and remove pieces of onion.  

Use a food processor or immersion blender to puree the beans, adding water or chicken/vegetable broth as needed to achieve the desired consistency. Add extra salt if needed.


Refrigerate or freeze in airtight containers.  

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