Instead of using canned beans, you can make refried beans in a slow cooker, which is easier and tastes better. When you cook the beans slowly, they get creamy and full of tasty seasonings.
Ingredients: 2 cups dry pinto beans. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeno, chopped optional. 6 cups water or vegetable broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt to taste.
Instructions: Rinse the pinto beans and remove any debris. Place the beans, onion, garlic, and jalapeno if using in the slow cooker. Add water or vegetable broth, cumin, chili powder, and salt. Stir to combine. Cover and cook on low for 8-10 hours or high for 4-6 hours, until the beans are tender. Once the beans are tender, use a potato masher or immersion blender to mash the beans until desired consistency is reached. Taste and adjust seasoning if necessary. Serve hot as a side dish or as a filling for burritos, tacos, or quesadillas.
Prep Time: 10 minutes
Cook Time: 480 minutes
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