Slow Cooker Refried Beans
Ditch the canned beans and learn how easy it is to make refried beans in a slow cooker. They're delicious, economical and healthy too. You'll never go back to the processed canned beans once you've made them yourself.
Equipment
- Slow cooker
- immersion blender
Ingredients
- 1 lb Peruano dried beans
- 6 cup chicken broth
- 4 oz can diced green chiles
- 1 large onion, diced
- 10 cloves garlic, minced
- 2 tsp Cumin
- 2 Bay leaves
- 2 strips bacon
- 1 tsp Kosher salt
- 1 cup Monterey Jack cheese, shredded
Instructions
- Rinse beans under cold water, remove any rocks, stems or damaged beans.
- Place rinsed beans in the bottom of a slow cooker.
- Add the diced onion.
- Add diced green chiles, including the juice in the can.
- Add garlic, Cumin and Bay leaves to the slow cooker.
- Add the chicken broth.
- Stir to combine ingredients.
- Add 2 strips bacon.
- Stir to combine.
- Cover and cook on high heat.
- Cook beans for 5 hours.
- After 5 hours, turn off heat and fish out bay leaves and bacon and discard.
- Spoon off 2 cups of the juices in the slow cooker and set aside.
- Use an immersion blender to purée the beans.
- Add reserved juices to the beans as you purée them until you reach the desired consistency.
- Taste and season with salt.
- Top beans with a layer of shredded Monterey Jack cheese.
- Cover and cook on low for 10-15 minutes or until the cheese has melted.
- Serve with your favorite hot sauce.