Slow Cooker Refried Beans (without the Refry!)
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- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetables
advance
slow cook
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
- 4 cups chicken broth
- 5 cups water
- 2 tablespoons minced garlic
- 3 teaspoons salt
- 3 cups dry pinto beans rinsed
- 1 3/4 teaspoons fresh ground black pepper
- 1 onion, peeled and halved
- 1/4 -1/2 fresh jalapeno pepper seeded and chopped (i used about 1/4 because i wanted my kids t
- 1/8 teaspoon ground cumin (optional)
- Carbohydrate 440.278417064731 g
- Cholesterol 0 mg
- Fat 10.662447533236 g
- Fiber 109.834796649853 g
- Protein 152.186722599673 g
- Saturated Fat 1.79722643330406 g
- Serving Size 1 1 recipe (2210g)
- Sodium 3824.64961333202 mg
- Sugar 330.443620414878 g
- Trans Fat 4.02791269332915 g
- Calories 2446 calories
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. -Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency
