Nothing To It-slow Cooker Refried Beans |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 12 |
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Just a very simple way to make refried beans. A great addition to burritos or taco salad or as a side dish to enchiladas, etc. I highly recommend using at least 1/2 of the liquid as stock...I actually use the stock I have from my smoked pork. Read more . SOOO good! Ingredients:
1lb pinto beans(rinsed and soaked over night, please...you don't have to do this, but i highly recommend it) |
2 jalapeno peppers, seeded and halved |
2 small or 1 large onion, quartered |
3-4 cloves garlic, minced |
1t cumin |
3-5t salt(this recipe needs salt...remember, you are making a pound of beans, so don't be too concerned about this amount. taste them, if they seem bland, which, they shouldn't, they most likely need a bit more salt.) |
9-10 cups liquid(all stock, half and half, or any other combo...all water can be used, but more seasonings, will need to be added) |
Directions:
1. Place beans into sprayed crock pot.
2. Add garlic, onion and pepper, just set them right on top.
3. Add about 1/2 the salt.
4. Add liquid until covering beans with about 1-2 inches extra.
5. Cook on low about 8 hours until beans are soft.
6. Carefully pour liquid off of beans. Don't take out of pot and drain, totally, just pour off what can be poured.(you want a bit of liquid to remain for mashing)
7. **You can remove onions and peppers, here, if you'd like, or you can leave them and mash them with the beans. I leave them. ;)
8. With potato masher, carefully mash beans until desired consistency.
9. Return to heating element and add rest of seasonings.
10. Stir well. Taste. Adjust seasonings as needed.
11. Heat on low or warm about 30 minutes just to let seasonings blend.
12. **Serve as mentioned above or as a stand alone dip for tortilla chips, topped with sour cream and shredded cheese**
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