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!
Servings 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
Place beans, chopped jalapeno, onion quarters, garlic, and seasonings into a slow cooker.
Pour the broth over the top and stir gently. If the beans are not covered, add water until they are.
Cook beans on high for 8-9 hours, checking occasionally and adding additional water if needed.
Check for tenderness and then strain off the liquid, reserving it in a small bowl.
Mash the beans with a potato masher, adding in liquid until desired consistency is reached.
Calories: 238kcal | Carbohydrates: 40g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 991mg | Fiber: 9g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 4mg