SIDES

Slow Cooker Refried Beans

Name: Slow Cooker Refried Beans
Prep time: 5 min
Cook time: 10 h
Total time: 10 h 5 min
Yield: 8 servings
Ingredients: 1 pound dried pinto beans; 1 medium onion, peeled and cut in half; 1 medium jalapeño, cut in half and seeds removed; 4 chicken bouillon cubes; 3 cloves garlic; 1/4 teaspoon ground cumin; 6 cups water; 1/2 cup (1 stick) unsalted butter or 2/4 c bacon grease

8 servings

portions

5 minutes

temps actif

10 hours 5 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 pound dried pinto beans

1 medium onion, peeled and cut in half

1 medium jalapeño, cut in half and seeds removed

4 chicken bouillon cubes

3 cloves garlic

1/4 teaspoon ground cumin

6 cups water

1/2 cup (1 stick) unsalted butter or 2/4 c bacon grease

Instructions

Rinse off 1 pound dried pinto beans and check for any rocks. Place into the bottom of a 6-quart slow cooker.

Place 1 medium onion, peeled and cut in half, 1 medium jalapeño, cut in half and seeds removed, 4 chicken bouillon cubes, 3 cloves garlic, 1/4 teaspoon ground cumin into the slow cooker.

Pour in 6 cups water and stir.

Cover and cook on high for 6-8 hours or low for 8-10 hours until the beans are tender and they are mashable.

Take out the large chunks of onion, garlic, and jalapeno and discard. Drain the beans but save the cooking liquid. Note: hang on to that cooking liquid. It will help thin out the beans if they get too thick.

Place the beans back into the slow cooker and add 1/2 cup (1 stick) unsalted butter or bacon grease.

Mash the beans with a potato masher until you get the consistency you want. You may need to add some of the cooking liquid to loosen them up.

Serve immediately.

Nutrition

Taille de Portion

Calories

306 kcal

Lipides Totaux

12 g

Lipides Saturés

7 g

Lipides Insaturés

4 g

Acides Gras Trans

0.5 g

Cholestérol

31 mg

Sodium

20 mg

Glucides Totaux

37 g

Fibres Diététiques

9 g

Sucres Totaux

2 g

Protéines

13 g