Monday, March 4, 2013


I cannot believe I have not added this recipe until now.  It is the best "refried" beans recipe you will ever find.  I have tried to make refried beans before and failed terribly.  These are no fail and extremely easy.  I got the recipe on Pinterest and here:

Slow Cooker Refried Beans (without the Refry!)

**This recipe makes a lot, but you can also use it to make bean burritos, bean dip, topping for a salad, etc . . . you will definitely want to use a large 5-6 quart slow cooker for this recipe.

Slow Cooker Refried Beans
1 onion, peeled and halved 
3 cups dry pinto beans, rinsed 
1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot) 
2 tablespoons minced garlic 
3 teaspoons salt 
1 3/4 teaspoons fresh ground black pepper 
1/8 teaspoon ground cumin (optional) 
5 cups water 
4 cups chicken 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 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
    -Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. 
     -If you want to turn this into a big batch of bean dip, add the following: 
     2 cups salsa
    2 cups shredded Colby Jack cheese
    2 cups shredded pepperjack cheese
    8 oz. cream cheese
    16 oz. sour cream 
    2 Tbls chili powder
    1/2 tsp. ground cumin
    Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers!

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