Description
Creamy homemade refried beans made with dried pinto beans and cooked in your slow cooker.
Ingredients
Scale
- 1 1/2 cups dried pinto beans, sorted and rinsed
- 2 1/2 tsp Better Than Bouillon Chicken Base
- 1 1/2 tsp garlic salt
- 1 small onion
- 2 Tbsp butter
- Salt and pepper
Instructions
- Place the beans in a bowl and fill with plenty of water to cover the beans (about 2 inches above the beans). Let soak overnight. Or do the quick soak method.
- Rinse the beans and 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.
- Sprinkle bouillon and garlic salt in the crock. Lay the onion on top (no need to cut it up).
- Cover and cook on LOW for about 8 hours or on HIGH for 4 hours, or until beans are very tender.
- 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.
- Add in butter and mash it in. Salt and pepper to taste.
- Serve with your favorite Mexican meals!
- Category: Beans
- Method: Slow Cooker