These are super easy, healthy and were a wonderful addition to our taco dinner last night, but (full disclosure here) my house smelled like an onion factory exploded in it and we could smell it before we even got in the garage. I don’t know if I had a super stinky onion or if that’s just what you get when you throw a whole onion in the CrockPot. Ignore the smell, enjoy your beans and then light a candle to get the stink out.
Ingredients:
1 onion, peeled and halved
2 cups dry pinto beans, rinsed
½ fresh jalapeno or other hot pepper, seeded and chopped
2 cloves garlic, minced
¾ teaspoons salt
½ teaspoon black pepper
One big pinch of cumin
6 cups water
Instructions:
Combine all ingredients in slow cooker.
Cook on high for 8 hours or overnight while you are sleeping.
When done cooking, remove the bigger onion chunks and drain the excess liquid.
Mash remaining beans with a potato masher or the backside of a wooden spoon.
What did the family think? Hubby and I liked them and there were enough for leftovers for the next day for lunch, too. Our kids aren’t huge refried bean fans, so they weren’t a hit with them. I would like to note though that when our youngest was little we had to practically restrain him from literally licking his plate clean when we would have refried beans. Somewhere around the age of three he decided refried beans weren’t for him
Where did this recipe come from? I got it from 100 Days of Real Food and she got it from Allrecipes
