Refried Beans
Homemade Refried Beans – Slow Cooker
1 lb. bag of pinto beans
2 Tablespoons olive oil
4 cloves garlic, finely diced
1 small onion, finely diced
1 chile pepper, finely diced
1 teaspoon cumin
½ teaspoon oregano
½ teaspoon chili powder
1 teaspoon salt
Pick through beans for stones and then rinse the beans.
Put the pinto beans in a large pot with water to cover, about 6 cups of water.
Let the pot set all day or overnight and the beans will plump up.
Drain the water from the beans and put the beans into a slow cooker.
Cover with fresh water by about 1 to 2 inches.
Turn on high for 3 hours.
While the beans are cooking prepare the vegetables.
In a large skillet add the olive oil and onion. Saute the onion until translucent.
I have this cool food chopper that works fantastically for chopping vegetables that need to be 'finely chopped'.
The price varies widely but if you want to take a look at a quality Pampered Chef chopper click here Food Chopper.
Add the garlic and chili pepper. Cook 2 more minutes.
Add all the spices to the pan. Cook another minute stirring occasionally. Set aside.
When the beans are done mash in the crock pot with a potato masher .
Add the onion mixture and mix well.
If it is too dry you can add a some more water.
Turn the slow cooker back on to the low setting.
Cook 1 hour.
That's it! The best refried beans and so much healthier than the canned beans.
VARIATION:
If you need to add more liquid at the last hour of the final cooking process you can add some tomato juice or diced tomatoes. It is also a yummy variation. Even a little salsa can be added if your family likes the extra spice.
1 lb. bag of pinto beans
2 Tablespoons olive oil
4 cloves garlic, finely diced
1 small onion, finely diced
1 chile pepper, finely diced
1 teaspoon cumin
½ teaspoon oregano
½ teaspoon chili powder
1 teaspoon salt
Pick through beans for stones and then rinse the beans.
Put the pinto beans in a large pot with water to cover, about 6 cups of water.
Let the pot set all day or overnight and the beans will plump up.
Drain the water from the beans and put the beans into a slow cooker.
Cover with fresh water by about 1 to 2 inches.
Turn on high for 3 hours.
While the beans are cooking prepare the vegetables.
In a large skillet add the olive oil and onion. Saute the onion until translucent.
I have this cool food chopper that works fantastically for chopping vegetables that need to be 'finely chopped'.
The price varies widely but if you want to take a look at a quality Pampered Chef chopper click here Food Chopper.
Add the garlic and chili pepper. Cook 2 more minutes.
Add all the spices to the pan. Cook another minute stirring occasionally. Set aside.
When the beans are done mash in the crock pot with a potato masher .
Add the onion mixture and mix well.
If it is too dry you can add a some more water.
Turn the slow cooker back on to the low setting.
Cook 1 hour.
That's it! The best refried beans and so much healthier than the canned beans.
VARIATION:
If you need to add more liquid at the last hour of the final cooking process you can add some tomato juice or diced tomatoes. It is also a yummy variation. Even a little salsa can be added if your family likes the extra spice.
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