Description
A delicious and easy recipe for refried pinto beans made in a slow cooker.
Ingredients
Scale
- 1 pound dried pinto beans
- 1 medium onion, peeled and cut in half
- 1 medium jalapeño, cut in half and seeds removed
- 4 chicken bouillon cubes
- 3 cloves garlic
- 1/4 teaspoon ground cumin
- 6 cups water
- 1/2 cup (1 stick) unsalted butter
Instructions
- Rinse off 1 pound dried pinto beans and check for any rocks. Place into the bottom of a 6-quart slow cooker.
- Place 1 medium onion, peeled and cut in half, 1 medium jalapeño, cut in half and seeds removed, 4 chicken bouillon cubes, 3 cloves garlic, 1/4 teaspoon ground cumin into the slow cooker.
- Pour in 6 cups water and stir.
- Cover and cook on high for 6-8 hours or low for 8-10 hours until the beans are tender and they are mashable.
- Take out the large chunks of onion, garlic, and jalapeño and discard. Drain the beans but save the cooking liquid. Note: hang on to that cooking liquid. It will help thin out the beans if they get too thick.
- Place the beans back into the slow cooker and add 1/2 cup (1 stick) unsalted butter.
- Mash the beans with a potato masher until you get the consistency you want. You may need to add some of the cooking liquid to loosen them up.
- Serve immediately.
Notes
- The cooking liquid helps to adjust the thickness of the beans as desired.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 30mg