Slow Cooker "Refried" Beans

Here are the Slow Cooker "Refried" Beans served on a whole-wheat lavash
with a scrambled egg, brown rice, an avocado and drizzled with
hot sauce.

Recipe from 100 Days of Real Food

Adapted from allrecipes.com

Husband-Tested in Alice’s Kitchen

This took all of five minutes to prep.  It’s pretty mild and the beans do turn out a bit watery at first, but if you mash them and then pop them in the fridge, the texture becomes more “refried” like. So, I would make these in advance and store them in the fridge for a later meal.  Make a batch of these beans and put some in the freezer for another meal. 

INGREDIENTS

1 onion, peeled and halved

2 cups dry pinto beans, rinsed

½ fresh jalapeno or other hot pepper, seeded and chopped

2 cloves garlic, minced

¾ teaspoons salt

½ teaspoon black pepper

One big pinch of cumin

6 cups water

INSTRUCTIONS

Combine all ingredients in slow cooker.

Cook on high for 8 hours or overnight while you are sleeping.

Remove the bigger onion chunks and drain the excess liquid, if desired. (See my comments above.) If desired, save the excess liquid to add back to the final product to get the optimal consistency (i.e. not too dry).

Mash remaining beans with a potato masher and voila! You have homemade refried beans.