Simple slow-cooker refried beans
by Scott Bell
This is an absolutely dead-simple recipe for refried beans that I’ve used a few times for burritos and spicy rice bowls:
- 1-2c dried pinto beans (1c will yield 2 generous servings)
Add the dried pinto beans (you can first rinse them or otherwise clean off any debris) and enough water to cover by at least 2″ to the slow cooker. Cook on the high setting for 8 hours. When they’re done, drain the beans, reserving the very murky brown cooking liquid. Mash with a potato masher until fairly smooth, then switch to a spatula or wooden spoon and mix while slowly adding a tablespoon at a time of the reserved liquid until you reach the desired texture. Season to taste! Last time I chose cumin, chili powder, garlic powder, and salt.