Homemade Refried Beans
Beans, onions, jalapenos, and spices are cooked low and slow then mashed together until flavors blend!
Foto: Spend With PenniesIngredients
4 servings
- 1 pound dried pinto beans
- 6 cups chicken broth
- 2 cups water
- 1 onion (finely diced)
- 1 jalapeño (fresh, seeded and chopped)
- 2 cloves garlic (minced)
- ½ teaspoon salt (or to taste)
- ¾ teaspoon cumin
- 2 tablespoons bacon drippings (optional, or butter)
Steps
Rinse beans and check for dirt or debris.
In a 4-quart slow cooker, add the rinsed beans, chicken broth, water, finely diced onion, chopped jalapeno pepper, minced garlic, salt, and cumin.
Set the slow cooker to High heat and cook the beans for 8 hours or until they are tender.
Remove the beans from the slow cooker, reserving the cooking liquid.
Mash the beans to a creamy texture using a potato masher or the back of a spoon, gradually adding the reserved cooking liquid as needed. Add additional water if needed.
Stir in bacon drippings if desired. Taste and season with salt & pepper.
Nutrition Facts
Macronutrients
Calories252
Source: Spend With Pennies
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