Refried Beans

Homemade Vegetarian Refried Beans- Slow Cooker

• 1 pound Dried Pinto Beans (or Kidney Beans, Black Beans)
• 1 Onion, Peeled And Shredded
• 4 cloves Garlic, Minced
• 2 teaspoons Sea Salt
• 1/2 teaspoon Cayenne Pepper
• 7 cups Water
• Salt And Pepper, to taste
• Optional Toppings, To Serve (See Note)

INSTRUCTIONS

1. Pour dried beans in the slow cooker. Add shredded onion, garlic, cumin, salt and cayenne pepper.
2. Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8–10 hours. You can also cook on low for 12 hours or longer.
3. Check for beans to be very tender, Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.
4. Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.
5. Serve as-is, use as quesadilla filling or sprinkle with your favorite toppings. Serve warm.

Note: Some optional topping suggestions include shredded cheese, sliced jalapenos, chopped green onions, sour cream, and cayenne pepper.