Slow Cooker Refried Beans
Turn to your crockpot for the most flavorful refried beans - without the refry! You're going to love how easy and delicious these Slow Cooker Refried Beans are!
Serves: 8-10 servings
  • 3 cups dry pinto beans, rinsed and picked through
  • 1 jalapeno pepper, seeded and chopped
  • 1 yellow onion, peeled and quartered
  • 3 cloves garlic, minced
  • 2 tsp pepper
  • 1 tsp salt
  • 1 tsp ground cumin
  • 64 oz low sodium chicken broth or stock (plus enough water to cover beans entirely)
  1. Place beans, chopped jalapeno, onion quarters, garlic, and seasonings into a slow cooker.
  2. Pour the broth over the top and stir gently. If the beans are not covered, add water until they are.
  3. Cook beans on high for 8-9 hours, checking occasionally and adding additional water if needed.
  4. Check for tenderness and then strain off the liquid, reserving it in a small bowl.
  5. Mash the beans with a potato masher, adding in liquid until desired consistency is reached.
Recipe by Mom On Timeout at