Slow Cooker Refried Beans

By Stef -
I didn't get a picture of these, but they were really good. I served them with chicken tacos and the cilantro-lime rice Melly blogged last week (which gets a 10, by the way). The lovely thing about these is that they didn't have any added fat, but still had really good flavor. I cooked them in my crockpot overnight and then just refrigerated them until dinner that next night. These get an 8 and I got the recipe from 100daysofrealfood.com.



  • 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 I added 1/2 tsp.
  • 6 cups water
  • 1/2 tsp chili powder
I threw all the ingredients in my slow cooker and cooked them on high overnight (about 8 hours). I served them with monterey jack cheese on top. 

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