Make It Monday - "Refried" Beans in a Slow Cooker
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and
2 tablespoons minced garlic 5 teaspoons salt
1 3/4 teaspoons fresh ground black
1/8 teaspoon ground cumin, optional
9 cups water
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water 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.
Today's recipe is courtesy of The Lonely Baker. If you have a recipe you would like to see highlighted please email me at tammileetips2 at hotmail.com