We enjoy using Refried Beans in our fajitas, tacos, nachos and as a side to a Mexican dish. You can buy them in the can, but they are not a delicious as the homemade version. This recipe is made in a slow cooker. Hope you enjoy.
Now let's get these beans going.
1 medium onion, peeled and quartered
3 cups dry pinto beans, picked and rinsed
½ fresh jalapeño pepper, seeded, minced (optional)
2 tablespoons garlic, minced
1/8 teaspoon cumin
5 teaspoon salt
1 ¾ teaspoon black pepper
9 cups water (add more if needed)
Now get out your slow cooker and let get started:
Place in your slow cooker the onion, beans, jalapeño, garlic, pepper and cumin, I wait to put my salt in after the beans are soft.
Add water and mix well.
Set slow cooker to high and cook for 8 hours, may need to add more water, use only hot water.
Once the beans are done add salt.
Put beans in a strainer to drain off liquid; reserve it.
Take a potato masher and mash beans, adding reserved water drained from beans to get the consistency you like.