Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Yield: 10 Servings
This recipe was made easy with the help of a slow cooker! You will not be disappointed with this dish at all! Refried beans for dinner? Yes, please! Ready in just about 6 hours. Enjoy!
Ingredients:
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2 garlic cloves, peeled
4 chicken bouillon cubes
1 pound pinto beans
1/8 teaspoon cayenne pepper
6 c water
1 sweet yellow onion
1/2 c salted butter (wait to add this at the end)
2 tablespoons cooking oil
Directions:
You can soak the beans overnight if you prefer.
Drain the beans and remove any unwanted things like small rocks.
Cut the onion into quarters.
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the sliced onions into the hot skillet, then sauté for a few minutes until all sides turn a bit brown.
Place the beans into the slow cooker and spread them evenly.
Transfer the cooked onions over the beans to the slow cooker.
Add water, cayenne pepper, garlic, and chicken bouillon cubes into the slow cooker. Stir a bit.
Cover and seal the slow cooker, then cook the dish for about 5 hours on a high setting or 10 hours on a low setting.
Reserve a bit of the broth from the slow cooker for later use.
Stir in the butter, then blend everything with an immersion blender.
If the texture becomes too thick, add the reserved broth and stir until smooth.
Serve and enjoy!
Notes:
Instant Pot:
Press the “Sauté” button on your Instant Pot, then add oil and allow it to become hot.
Add the onions and sauté until brown. Stir in the rest of the ingredients aside from the butter. Cook for about 35 minutes on a high setting.
Do a natural release of the pressure, then stir in the butter.
Serve and enjoy!
Nutrition Facts:
Calories: 188 kcal | Carbohydrates: 15g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 474mg | Potassium: 242mg | Fiber: 4g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 2.1mg | Calcium: 39mg | Iron: 1mg
Ingredients
- 2 garlic cloves, peeled
- 4 chicken bouillon cubes
- 1 pound pinto beans
- 1/8 teaspoon cayenne pepper
- 6 c water
- 1 sweet yellow onion
- 1/2 c salted butter (wait to add this at the end)
- 2 tablespoons cooking oil
Instructions
You can soak the beans overnight if you prefer.
Drain the beans and remove any unwanted things like small rocks.
Cut the onion into quarters.
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the sliced onions into the hot skillet, then sauté for a few minutes until all sides turn a bit brown.
Place the beans into the slow cooker and spread them evenly.
Transfer the cooked onions over the beans to the slow cooker.
Add water, cayenne pepper, garlic, and chicken bouillon cubes into the slow cooker. Stir a bit.
Cover and seal the slow cooker, then cook the dish for about 5 hours on a high setting or 10 hours on a low setting.
Reserve a bit of the broth from the slow cooker for later use.
Stir in the butter, then blend everything with an immersion blender.
If the texture becomes too thick, add the reserved broth and stir until smooth.
Serve and enjoy!
Notes
Instant Pot: Press the "Sauté" button on your Instant Pot, then add oil and allow it to become hot. Add the onions and sauté until brown. Stir in the rest of the ingredients aside from the butter. Cook for about 35 minutes on a high setting. Do a natural release of the pressure, then stir in the butter. Serve and enjoy!
