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Slow Cooker Refried Beans

Slow Cooker Refried Beans

INGREDIENTS

2 cups dried pinto beans, rinsed and picked over for stones or debris
6 cups water (enough to cover beans plus 2 inches)
1 tsp salt
2 tsp pepper (or to taste)
1/2 cup chopped onion (optional)
1 clove garlic (optional)

DIRECTIONS

Minutes to Prepare: 5 | Minutes to Cook: 480

Rinse pinto beans thoroughly with cold water.

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Mix in salt.

Transfer beans into slow cooker.

Add enough water to cover the beans by two inches.

Add the pepper, onions and garlic.

Cook on high for 6 to 8 hours, or until most of the water has been soaked up.

Use a potato masher to acheive a refried bean consistency. Serve warm.

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*Note* Since temperatures and sizes differ in slow cookers, some experimentation with cooking times may be necessary.