Effortless Slow Cooker Refried Beans (Unfried!)

Ingredients

Localized ingredient list prepared for quick scanning.

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1-2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 2 1/2 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin
• 9 cups water (or 9 cups an equivalent amount of half water and half broth)

Method

Follow the steps in order for the best result.

1. In a slow cooker, combine the halved onion, rinsed pinto beans, chopped jalapeno pepper, minced garlic, salt, black pepper, and ground cumin.
2. Pour the water (or water/broth mixture) over the ingredients in the slow cooker. Stir well to ensure everything is combined.
3. Set the slow cooker to High and cook for approximately 8 hours, checking periodically to ensure the beans remain submerged. Add more water as needed during the cooking process to maintain the desired liquid level.
4. Important Note: If you notice that more than 1 cup of water has evaporated during the cooking time, it indicates that the temperature setting is too high. Adjust accordingly.
5. Once the beans are fully cooked and tender, carefully strain them, being sure to reserve the flavorful liquid. This liquid will be used to achieve the perfect refried bean consistency.
6. Using a potato masher, mash the cooked beans to your desired consistency. Gradually add the reserved cooking liquid back into the mashed beans until you reach the ideal creaminess.