Slow Cooker Refried Beans

By captlaneypants

If you want to turn this into a big batch of bean dip, add the following:
2 cups salsa
2 cups shredded Colby Jack cheese
2 cups shredded pepperjack cheese
8 oz. cream cheese
16 oz. sour cream
2 Tbls chili powder
1/2 tsp. ground cumin
Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers!

Ingredients

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/4-1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 3 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin (optional)
• 5 cups water
• 4 cups chicken broth

Details

Adapted from sixsistersstuff.blogspot.com

Preparation

Step 1

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.

Pour in the water and chicken broth and stir to combine.

Cook on High for 8 hours, adding more water as needed.

Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid.

Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.