Slow-Cooker Refried Beans

Oh, I'm so obsessed with beans. This recipe is so good and VERY easy, two things I absolutely love. I consider this one of my favorite lazy day meals because its just a few ingredients thrown in a crock-pot and cooked for eight hours. We eat our refried beans on {open-faced} tortillas with cheese, green onions, sour cream, salsa, and hot sauce. Mmmmmmmmmmmmm, my mouth is watering right now just thinking about how delicious this simple meal is. They would also make a great side dish for any mexican feast.

These beans are not technically "refried" (in fact there is no added fat in this recipe), but you'll never be able to tell. I almost forgot: you don't have to pre-soak the dry beans!

Slow-Cooker Refried Beans

Recipe Source: adapted by The Taste Tester from 100 Days of Real Food

2 cups dry pinto beans, rinsed

1 large onion, peeled and halved

3 cloves garlic, minced

1 jalapeño, seeded and diced

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon cumin

2 bay leaves

6 cups water

Combine all ingredients in a crock-pot. Cook on high for 8 hours, stirring every couple of hours, until beans are very soft. Drain excess liquid off of beans into a bowl. Set aside. Remove onion halves and bay leaves from crock-pot and discard. Mash beans with a potato masher, returning some reserved liquid to the beans in order to reach desired consistency. Serve hot. Leftover beans freeze well.

Shared here: Totally Tasty Tuesdays @ Mandy's Recipe Box, Pin Me Fridays @ Diana Rambles, On the Menu Monday @ Stone Gable