Slow Cooker Refried Beans
Paired with my Tex-Mex Restaurant Style Rice and you can feed your family for DAYS on this!
Servings - 16 servings
Ingredients
- 1 lb. dry pinto beans
- 6 cups water
- 4 oz. can green chilies
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
Instructions
- Add all of the ingredients to the slow cooker and set on low for 8 hours.
- Once cooked, strain off some of the juices and add beans plus a little liquid to the stand mixer and mix on low for 2 minutes. Then mix on the second level for another 2 minutes, or until reach desired consistency. Add more liquid from the slow cooker if need be to reach desired consistency.
- Serve refried beans as side dish for your favorite tex-mex food...or wrapped up with some cheese in a tortilla.