Slow cooker refried beans

By mrboyton

Ingredients

• 3 cups dry pinto beans, rinsed and picked through
• 1 jalapeno pepper, seeded and chopped
• 1 yellow onion, peeled and quartered
• 3 cloves garlic, minced
• 2 tsp pepper
• 1 tsp salt
• 1 tsp ground cumin
• 64 oz low sodium chicken broth or stock (plus enough water to cover beans entirely)

Details

Servings 8
Adapted from momontimeout.com

Preparation

Step 1

Place beans, chopped jalapeno, onion quarters, garlic, and seasonings into a slow cooker.

Pour the broth over the top and stir gently. If the beans are not covered, add water until they are.

Cook beans on high for 8-9 hours, checking occasionally and adding additional water if needed.

Mash the beans with a potato masher, adding in liquid until desired consistency is reached.