Makes about 2 cans worth (more or less)
1 1/2 cups dried pinto beans, sorted and rinsed
2 1/2 tsp chicken bouillon granules or 1 1/4 tsp shirley j chicken bouillon
1 1/2 tsp garlic salt
1/2 medium onion
2 Tbsp butter
1. Place the beans in a bowl and fill with plenty of water to cover and bean (about 2 inches above the beans). Let soak overnight. Or do the quick soak method.
2. Drain off all liquid from the beans and place in slow cooker. Fill the crock with new water. Fill it a couple inches above the beans.
3. Sprinkle bouillon and garlic salt in the crock. Lay the onion on top (no need to cut it up).
4. Cover and cook on LOW for about 8 hours or on HIGH for 4 hours, or until beans are very tender.
5. Remove onion. Drain and retain liquid. Using a potato masher mash the beans, adding in a little liquid as needed. They will get thicker than you think they will...so keep adding more liquid.
6. Add in butter and mash it in.
7. Serve with your favorite Mexican meals!
Lately, I'm addicted to Nikki's site. This recipe caught my eye, so I gave it a shot.
My husband teaches 2 nights a week so I always make stuff like this on the day that he is not home for dinner. He is not a fan of beans, but I am. They are hearty, healthy and cheap. I have made refried beans before in the slow cooker but I wanted to try a new recipe and see which one I liked better. Both are good! Both are easy! Win win! 4 stars.