Slow-Cooker Refried Beans

By adventurefamily5

Ingredients

• 6 cups dry beans (I like to use 31/2 cups pinto
• and 21/2 cups black beans)
• 2 tablespoons canned green chilies
• 2 tablespoons salt
• 2 teaspoons pepper
• 2 tablespoons minced onion
• Lots of garlic (probably a tablespoon)
• 1 teaspoon cumin
• 15 cups hot water

Preparation

Step 1

Rinse the beans, and then toss everything in the slow cooker (a very big slow cooker!). Cook
on high for about 8 hours.
Note: I drain off some liquid (and save it in a bowl if I need it when mashing) and mash the
whole pot of beans. These freeze well. We use them for eating plain, in tortillas, on nachos.