Refried Beans - Slow Cooker
Refried Beans - Slow Cooker

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, refried beans - slow cooker. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Slow Cooker Refried Beans are easy to make and turn out ultra creamy with butter as the secret ingredient. This recipe for Slow Cooker Refried Beans is one of the first recipes I learned how to make in my slow cooker. It is such a great side dish, and it makes a ton of beans.

Refried Beans - Slow Cooker is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Refried Beans - Slow Cooker is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook refried beans - slow cooker using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Refried Beans - Slow Cooker:
  1. Get dry pinto beans
  2. Make ready diced yellow onion
  3. Get large clove garlic, minced
  4. Prepare small jalapeno, seeds removed and diced
  5. Take chili powder
  6. Get cumin
  7. Get twists freshly cracked pepper
  8. Get unsalted vegetable broth
  9. Get water
  10. Take salt, or more to taste

Then turn the slow cooker on high and walk away. Hours later the beans are tender and ready to smash. You can use a potato masher for a rustic texture, or use an immersion blender for a silky smooth texture. I am even going to pull out a bullet point list to tell you all the reasons why I like this recipe so much: Beans, in general, are super cheap and a good source of protein.

Steps to make Refried Beans - Slow Cooker:
  1. Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight.
  2. When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours.
  3. Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it.
  4. Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool.
  5. Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers.

You don't have to soak these dried beans overnight (which I often forget to do). Dry pinto beans are cooked for hours with garlic, jalapeno peppers, and seasonings. Slow cooking gives them plenty of flavor. Full of flavor, this Slow Cooker Refried Bean recipe is oil free, low fat and so easy. Learn how to make Refried Beans from scratch with this simple recipe!

So that’s going to wrap this up with this exceptional food refried beans - slow cooker recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!