Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, refried beans - slow cooker. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Refried Beans - Slow Cooker is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Refried Beans - Slow Cooker is something that I have loved my whole life. They’re fine and they look wonderful.
Slow Cooker Refried Beans are easy to make and turn out ultra creamy with butter as the secret ingredient. This recipe for Slow Cooker Refried Beans is one of the first recipes I learned how to make in my slow cooker. It is such a great side dish, and it makes a ton of beans.
To get started with this particular recipe, we must first prepare a few components. You can cook refried beans - slow cooker using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Refried Beans - Slow Cooker:
- Make ready dry pinto beans
- Make ready diced yellow onion
- Get large clove garlic, minced
- Take small jalapeno, seeds removed and diced
- Get chili powder
- Prepare cumin
- Take twists freshly cracked pepper
- Make ready unsalted vegetable broth
- Prepare water
- Get salt, or more to taste
This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Slow cooker refried beans are the simplest way to make rich and hearty refried beans at home - they are worlds above their canned counterparts.
Instructions to make Refried Beans - Slow Cooker:
- Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight.
- When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours.
- Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it.
- Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool.
- Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers.
Place the Hurst's Beans pinto beans in the bottom of your slow cooker and sort. Perfectly from scratch Slow Cooker Refried Beans minus the refried part that are simply amazing. We love em' in our house and put them on everything! Heck we use our tortillas chips and these beans act as as a dip! So flippin' good you guys, you'll never buy canned again!
So that’s going to wrap it up for this exceptional food refried beans - slow cooker recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
