Refried Beans - Slow Cooker
Refried Beans - Slow Cooker

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, refried beans - slow cooker. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pour dried beans in the slow cooker. Add shredded onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock.

Refried Beans - Slow Cooker is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Refried Beans - Slow Cooker is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook refried beans - slow cooker using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Refried Beans - Slow Cooker:
  1. Get 1/2 lb. dry pinto beans
  2. Make ready 1/2 cup diced yellow onion
  3. Make ready 1 large clove garlic, minced
  4. Prepare 1 small jalapeno, seeds removed and diced
  5. Get 1 tsp. chili powder
  6. Prepare 1/2 tsp. cumin
  7. Take 10 twists freshly cracked pepper
  8. Take 1 1/2 cups unsalted vegetable broth
  9. Prepare 2 cups water
  10. Prepare 1/2 tsp. salt, or more to taste

Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin. By CHEFCLAUDE Slow Cooker Refried Beans are a flavor-filled Mexican Side Dish that you never knew was SO easy to make. A perfect homemade addition to any plate, you won't believe how easy it is to whip out the crock pot, kick the can aside, and make your own refried beans.

Instructions to make Refried Beans - Slow Cooker:
  1. Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight.
  2. When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours.
  3. Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it.
  4. Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool.
  5. Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers.

Even better than a restaurant, you will be able to taste the LOVE in this recipe. Slow Cooker Refried Beans are the perfect accompaniment to your favorite enchiladas and make the most delicious bean and cheese burritos for a quick dinner later on in the week. I make my own homemade flour tortillas for maximum deliciousness. If you're looking for slow cooker recipes that uses some refried beans as part of the dish, then be sure to check out the chicken enchilada stack recipe. It doesn't have refried beans as an ingredient, but you can easily add it as another layer.

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