Crock Pot Refried Beans

This recipe makes a lot of yummy refried beans without any added fat and hardly any effort. They smell delicious cooking in the crock pot all day. My entire family loves them.   Use them as a side for Mexican, for burritos or as the base for 7-layer dip.

Crock Pot Refried Beans

1 onion, peeled and cut into eighths

3 cups dry pinto beans, rinsed

1 small can diced green chilies*

2 tablespoons minced garlic

3 teaspoons kosher salt

1 3/4 teaspoons fresh ground black pepper

9 cups chicken broth or water

*I add less chilies when I’m making it for the kids. If you want the beans spicier, add more.

Place the onion, rinsed beans, chilies, garlic, salt,  and pepper into a slow cooker. Pour in the chicken broth or 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. Puree the beans with a hand blender or mash them with a potato masher, adding the reserved water as needed to attain desired consistency.