Ingredients for Slow Cooker Refried Beans
- Dried Pinto Bean
- Onion
- Garlic Cloves
- Green Chili Pepper
- Lard
- 1/2 teaspoon salt
- Pepper
- 1/4 teaspoon cumin
- 1 cup chicken broth or water
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How to Make Slow Cooker Refried Beans
- Rinse 1 (15-ounce) can of pinto beans or red kidney beans thoroughly.
- In your slow cooker, combine the rinsed beans, 1 cup of chicken broth or water, 1/2 teaspoon of salt, 1/4 teaspoon of cumin, 1/4 teaspoon of chili powder, and 1 tablespoon of olive oil.
- Cook on low for 6-8 hours, or on high for 3-4 hours, until the beans are very tender.
- Once the beans are cooked, carefully transfer them to a food processor or blender.
- Blend until you reach your desired consistency – chunky or completely smooth.
- Return the blended beans to the slow cooker (or a saucepan) and heat through on low.
- Stir in 1 tablespoon of olive oil and 1/4 cup of chopped fresh cilantro or green onions (optional).
- Taste and adjust seasoning as needed, adding more salt, cumin, or chili powder to your preference.
- Serve your delicious slow cooker refried beans as a side dish, topping for nachos or burritos, or as part of your favorite Mexican meal!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
6g
Carbs
11g
