Refried Beans with Garlic Cloves

Serves 6 in about 5 hours. The slow cooker brings tsp cumin and chilis together.

Ingredients

• 1 lb pinto beans, dry (2 1/2 cups)
• 7 cups water or low sodium broth
• 1 small yellow onion, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp pepper
• 1 tsp adobo powder (optional)
• ½ tsp oregano, dried (mexican oregano is best)
• 1 7 oz can diced green chilis
• 3-4 garlic cloves, chopped

Method

1. Rinse and sort the pinto beans. Tip in to the slow cooker.
2. Tip in all remaining ingredients to the slow cooker and stir.
3. Put the lid on and cook on High for 5 hours, or Low for 8 hours.
4. When done, use an immersion blender to puree the beans. You could use a potato masher if you like the beans coarser.
5. Garnish as desired. Some options are pepitas, cilantro, sour cream, lime, Cotija or other cheese, avocado, or salsa.

More slow cooker ideas are in the slow cooker collection.