Buttery Slow Cooker Refried Beans

Ingredients

• 1 lb pinto beans (Rinsed and drained; use cooked or canned beans as stated in the source.)
• 2 cloves garlic
• 4 cubes chicken bouillon
• black pepper (A pinch)
• cayenne pepper (A pinch)
• ground cumin (A pinch)
• 1 yellow onion (Chop into four slices before caramelizing.)
• oil (Enough to oil the pan for caramelizing the onion.)
• 6 cups water
• 1 stick salted butter
• cheese (Add after mashing; amount not specified.)
• green onions (Optional topping; amount not specified.)

Steps

1. 1

   Rinse and drain the pinto beans, then place them in a slow cooker or crock pot.

2. 2

   Add the garlic, chicken bouillon cubes, black pepper, cayenne pepper, and ground cumin to the slow cooker.

3. 3

   Chop the yellow onion into four slices.

4. 4

   Heat an oiled pan, add the onion slices, and caramelize the onion until browned and softened.

5. 5

   Transfer the caramelized onion to the slow cooker and add the six cups of water.

6. 6

   Cover the slow cooker and cook on high for six hours.

7. 7

   After six hours, remove the lid. Use a ladle to remove approximately half of the cooking liquid.

8. 8

   Add the stick of salted butter to the beans.

9. 9

   Mash the beans with a potato masher until they reach the desired consistency. Alternatively, use a cordless immersion blender to blend them smooth or as creamy as desired.

10. 10

    Add cheese to the mashed beans and stir or allow it to melt into the mixture.

11. 11

    Top the beans with green onions, if using, and serve.

Notes

The source does not specify the cheese type or quantities for the cheese and green onions. Remove excess liquid before adding the butter and mashing so the beans can reach the desired consistency.

Nutrition per serving

• side dish
• Mexican-inspired
• slow-cooked
• vegetarian-adaptable
• comfort food
• gluten-free-adaptable