Slow Cooker Refried Beans
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.
Printed from spicegirlindy.blogspot.com