Slow Cooker Refried Beans, Revisited

I've always enjoyed refried beans out of a can. After coming across this recipe, which seemed simple enough since the slow cooker does most of the work, I decided to try them from scratch. These are almost fat-free (depending on if you use broth or water) and yet so good! My husband said they were the best refried beans he's ever had, and I agree that they are restaurant quality! You can adjust them to your desired consistency and flavor- try more spices or use black beans instead. It is minimal effort with superb results!

4/3/09 I've made a few small changes (mostly on the measurements) to the ingredients. The last two times I made these I added minced chipotle pepper in adobe sauce instead of or in addition to the jalepeno. It kicks up the heat a notch and gives them a wonderful smoky flavor! Don't by shy with the cumin, garlic, and pepper. This last time I minced the onion up tiny and after mashing the beans it disappeared completely.

INGREDIENTS
1 onion, peeled and halved (or minced)
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 Tbsp. garlic, minced (about 4 cloves)
1 tsp. freshly ground black pepper
1/2 tsp. ground cumin
7-9 cups chicken broth (or water, but the broth gives it more flavor)
salt and pepper, to taste

DIRECTIONS
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the broth and stir to combine. Cook on High for 8 hours, adding more water/broth as needed. Note: if more than 1 cup of liquid has evaporated during cooking, then the temperature is too high.

2. 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. After cooking, flavor with salt according to taste. (If you used chicken broth, which is high in sodium, you will not need as much salt as if you used water.)

Serves 8.

(Adapted from All Recipes)