Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, refried beans - slow cooker. One of my favorites. This time, 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 popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Refried Beans - Slow Cooker is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. 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. Take 1/2 lb. dry pinto beans
2. Take 1/2 cup diced yellow onion
3. Make ready 1 large clove garlic, minced
4. Prepare 1 small jalapeno, seeds removed and diced
5. Make ready 1 tsp. chili powder
6. Take 1/2 tsp. cumin
7. Take 10 twists freshly cracked pepper
8. Get 1 1/2 cups unsalted vegetable broth
9. Get 2 cups water
10. Take 1/2 tsp. salt, or more to taste

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. You don't have to soak these dried beans overnight (which I often forget to do).

Instructions 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.

Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Perfectly from scratch Slow Cooker Refried Beans minus the refried part that are simply amazing.

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