Refried Beans

the best we've ever had.

  • 3 Cups Dry Pinto Beans
  • 6 Cups Water
  • 3 Medium Chopped Onions
  • 6 Whole Cloves Garlic
  • 1 Chopped Jalapeno
  • 1 tsp Cumin
  • 3 tsp Sea Salt
  • 1 + 1/2 tsp Pepper

Toss everything in slow cooker & cook on high for 8 – 9 hours.

After 7 hours, check the slow cooker to make sure the beans aren’t sticking to the sides. If they are, stir in an extra cup of water until it is mixed thoroughly.

When beans are completely soft, puree the mixture with food processor.

 

Note: May freeze up to 6 months.