Slow-Cooker Refried Beans
Creamy, savory refried beans are a satisfying dish on their own—or serve them with rice and pico de gallo for a more substantial meal.
Equipment
- Immersion Blender (optional, to purée the beans)
Ingredients
- 1 ¾ cups (315g) dried pinto beans
- 1 quart (1 liter) chicken or vegetable stock
- 1 small white onion
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Kosher salt, to taste
Step by Step Instructions
Step 1
- Add all ingredients to a slow cooker except salt, and stir to combine.
Step 2
- Cook on high for nine hours, and purée to desired consistency with an immersion blender or in a food processor.
Step 3
- Add salt to taste. Garnish with cheese and green onions.
