Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Servings: 10
With sauteed onion, garlic, and butter, your family will surely love these refried beans. Enjoy this ultra-creamy slow cooker brilliance as a side or alone.
Ingredients
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1 pound pinto beans
1 sweet yellow onion
2 tablespoons cooking oil
4 chicken bouillon cubes
2 garlic cloves peeled
1/8 teaspoon cayenne pepper
6 c. water
1/2 c. salted butter (add this at the end)
How to make Slow Cooker Refried Beans
Step 1: Into 4 large pieces, slice the onion. Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the slices of onion and brown on each side.
Step 2: Remove any dirt clumps or rocks from the beans, rinse, and add them to the slow cooker. On top of the beans, add the cooked onions.
Step 3: Into the slow cooker, add the chicken bouillon cubes, garlic, and cayenne powder, then pour over the water.
Step 4: Cover the slow cooker and set it on high. Cook for 5 to 6 hours or 10 hours on low.
Step 5: Ladle off around half of the pinto bean broth when the cooking time is done. Set the broth aside in case you need to add extra liquid.
Step 6: Into the pinto beans, add a stick of butter. Blend the beans with an immersion blender until smooth. Alternately, you can use a potato masher. If the beans seem too thick, add the reserved broth.
Notes:
Make this in an Instant Pot:
Set the IP on “Saute”, then cook the onion in oil until brown. Add in the rest of the ingredients except for the butter. Cook for about 35 minutes on high, then allow the pressure to naturally release. Follow the same steps above.
Double this recipe:
Feel free to double this recipe. Cook in a 6-quart or larger pot. The cooking time is the same just make sure to keep the lid on.
Nutrition Facts:
Calories: 188kcal | 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
- 1 pound pinto beans
- 1 sweet yellow onion
- 2 tablespoons cooking oil
- 4 chicken bouillon cubes
- 2 garlic cloves peeled
- 1/8 teaspoon cayenne pepper
- 6 c. water
- 1/2 c. salted butter (add this at the end)
Instructions
Step 1: Into 4 large pieces, slice the onion. Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the slices of onion and brown on each side.
Step 2: Remove any dirt clumps or rocks from the beans, rinse, and add them to the slow cooker. On top of the beans, add the cooked onions.
Step 3: Into the slow cooker, add the chicken bouillon cubes, garlic, and cayenne powder, then pour over the water.
Step 4: Cover the slow cooker and set it on high. Cook for 5 to 6 hours or 10 hours on low.
Step 5: Ladle off around half of the pinto bean broth when the cooking time is done. Set the broth aside in case you need to add extra liquid.
Step 6: Into the pinto beans, add a stick of butter. Blend the beans with an immersion blender until smooth. Alternately, you can use a potato masher. If the beans seem too thick, add the reserved broth.
Notes:
Make this in an Instant Pot:
Set the IP on “Saute”, then cook the onion in oil until brown. Add in the rest of the ingredients except for the butter. Cook for about 35 minutes on high, then allow the pressure to naturally release. Follow the same steps above.
Double this recipe:
Feel free to double this recipe. Cook in a 6-quart or larger pot. The cooking time is the same just make sure to keep the lid on.
