Feinauer Family Recipe
Slow Cooker Pinto Beans (Refried)
From the kitchen of Ben Feinauer
Prep15 mins
Cook10-12 hours
Total10 hr 15 min
Yield4 servings
Ingredients
Scaled for 4 servings · Tap an ingredient to check it off
Directions
Prep 15 mins · Cook 10-12 hours · Total 10 hr 15 min
- Step 1Place the rinsed beans, onion, jalapeno, garlic, salt, pepper, and cumin in the crock of a 6-quart slow cooker. Pour in the water and chicken broth and stir to combine.
- Step 2Cook on low for , or on high for , adding more water as needed.
- Step 3When the cooking time is up, strain the beans, reserving at least half of the liquid. Use a potato masher or immersion blender to mash the beans, adding the reserved liquid to thin out the beans if necessary.
Tips for success
- If you don't want refried beans forgo the mashing/blending and serve the beans whole.
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Feinauer Family Recipe
Slow Cooker Pinto Beans (Refried)
From the kitchen of Ben Feinauer
Ingredients
- 1 lb dry pinto beans (rinsed)
- 1 onion (quartered)
- 1 jalapeño pepper (seeded and sliced)
- 4 cloves garlic (minced)
- 1 tbsp kosher salt
- 1 tsp ground black pepper
- ⅛ tsp ground cumin
- 4 cups water
- 2 cups low-sodium chicken broth
Directions
- Place the rinsed beans, onion, jalapeno, garlic, salt, pepper, and cumin in the crock of a 6-quart slow cooker. Pour in the water and chicken broth and stir to combine.
- Cook on low for 10-12 hours, or on high for 5-6 hours, adding more water as needed.
- When the cooking time is up, strain the beans, reserving at least half of the liquid. Use a potato masher or immersion blender to mash the beans, adding the reserved liquid to thin out the beans if necessary.
Cook's Notes
- If you don't want refried beans forgo the mashing/blending and serve the beans whole.