• Slow Cooker Refried Beans


    Thank you to Kim from our Facebook community for sharing her favorite recipe refried beans from Six Sisters Stuff!  These beans are great for a variety of uses like burritos or dip.


    • 1 onion, peeled and halved
    • 3 cups dry pinto beans, rinsed
    • 1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot)
    • 2 tablespoons minced garlic
    • 3 teaspoons salt
    • 1 3/4 teaspoons fresh ground black pepper
    • 1/8 teaspoon ground cumin (optional)
    • 5 cups water
    • 4 cups chicken broth (or vegetable broth)


    -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 cups salsa
    2 cups shredded Colby Jack cheese
    2 cups shredded pepperjack cheese
    8 oz. cream cheese
    16 oz. sour cream
    2 Tbls 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!
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