Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and
cumin into a slow cooker. Pour in the water and chicken broth and
stir to combine. Cook on high for 8 hours, adding more water as
needed. Note- If more than 1 cup of water has evaporated during
cooking, then the temperature is too high
Once the beans have cooked, strain them, and reserve the liquid.
Mash the beans with a potato masher, adding the reserved water as
needed to attain desired consistency.
If you want to turn this into a big batch of bean dip, add the
following- 2 c. salsa, 2 c. shredded colby jack cheese, 2 c.
shredded pepperjack cheese, 8 oz. cream cheese, 16 oz. sour
cream, 2 Tbsp. chili powder, 1/2 tsp. ground cumin. Mix in with
the beans and let cook a couple hours longer so flavors can blend.
Makes a huge batch so just freeze leftovers.
Originally Submitted
7/26/2012
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