Easy Beans

So I promised my sister the crock pot re-fried beans recipe I use, and since I am typing it up for her, I thought I should post if for ya'll!  It's fantastic.  It came originally from allrecipes.com but I've made a few changes to fit our family needs.

Re-fried Beans (Without the Re-fry)
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded & chopped
2 T. minced garlic
5 t. salt
1 3/4 t. black pepper
1/8 t. ground cumin
9 cups of water

Directions:
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.  Pour in the 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.  Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.


For the printable, please click here.