Make these refried beans in the slow cooker. They are thick, creamy, and full of flavor. You can relax while the slow cooker does the work and a delicious smell fills the kitchen. It goes well with tacos or as a hearty side dish.
Ingredients: 2 cups dried pinto beans. 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeno pepper, seeded and chopped. 1 teaspoon salt. 1/2 teaspoon black pepper. 4 cups chicken or vegetable broth. 2 tablespoons olive oil.
Instructions: Run cold water over the dried pinto beans to clean them. Clean the beans and put them in a slow cooker. Add the chopped onion, minced garlic, chopped jalapeno pepper, salt, black pepper, and chicken or vegetable broth. For 6 to 8 hours, or until the beans are soft, cover and cook on high. When the vegetables and beans are done, use a slotted spoon to move them to a large bowl. Save the cooking liquid. Mash the beans with a potato masher or an immersion blender until you get the texture you want. If you need to, add the cooking liquid you saved to get the texture you want. Put olive oil in a pan and heat it over medium-low heat. Add the mashed beans and stir them around a lot for 5 to 10 minutes, or until they are hot all the way through and have thickened a bit. As a side dish or as a base for other Mexican-style dishes, serve hot.
Prep Time: 15 minutes
Cook Time: 360 minutes
melissa haupsteen