Refried beans are a quintessential ingredient in many Mexican-style dishes, like this quesadilla. This recipe is a set-it-and-forget-it way to make the delicious goop!
Slow-cooker "Refried" Beans
- 1 onion, peeled and halved
- 1 pound of dried pinto beans (about 2.5 cups)
- 1/2 fresh jalapeno pepper, seeded and chopped
- 2 Tbsp. minced garlic
- 4-5 tsp. salt
- 1-1/2 tsp. pepper
- 1/8 - 1/2 tsp. cumin
- 8 cups water
Soak beans overnight (or for a shorter period if beans are fresh). Drain. Combine soaked beans and water in crock pot; stir. Cook on high for a couple of hours, or until they start to soften. Add remaining ingredients and cook an additional 3-6 hours or until cooked to desired doneness. Drain any excess liquid and remove onion halves. Mash beans, adding reserved liquid to desired consistency.