How to cook Refried Beans - Slow Cooker tasty

Refried Beans - Slow Cooker - Turned out great! Very moist.. Today I am sharing this Refried Beans - Slow Cooker! A quick and easy dinner that is ready in under 20 minutes!

You can cook Refried Beans - Slow Cooker with 10 Ingredients and 5 steps. See the following guide!

1. 1/2 lb. dry pinto beans.
2. 1/2 cup diced yellow onion.
3. 1 large clove garlic, minced.
4. 1 small jalapeno, seeds removed and diced.
5. 1 tsp. chili powder.
6. 1/2 tsp. cumin.
7. 10 twists freshly cracked pepper.
8. 1 1/2 cups unsalted vegetable broth.
9. 2 cups water.
10. 1/2 tsp. salt, or more to taste.

1. Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight..
2. When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours..
3. Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it..
4. Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool..
5. Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers..