Recipe of Quick Refried Beans - Slow Cooker

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, refried beans - slow cooker. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Making refried beans in the slow cooker is much easier than you might think. Then turn the slow cooker on high and walk away. Hours later the beans are tender and ready to smash. You can use a potato masher for a rustic texture, or use an immersion blender for a silky smooth texture.

Refried Beans - Slow Cooker is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Refried Beans - Slow Cooker is something that I have loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Refried Beans - Slow Cooker:

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

This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. SLOW COOKER REFRIED BEANS These slow cooker refried beans are ultra creamy and decadent.

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.

Pour in the water and stir to combine. SLOW COOKER REFRIED BEANS These slow cooker refried beans are ultra creamy and decadent. An entire stick of butter is used to flavor these beans! 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.

So that’s going to wrap this up for this exceptional food refried beans - slow cooker recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!