EASY SLOW-COOKER REFRIED BEANS

Difficulty: Easy

Prep time: Less than 15 minutes

Cook time: 8 to 10 hours

Makes: Just under 4 cups cooked beans

Special tools needed: Slow cooker and potato masher

- 2 cups dried pinto beans, rinsed

- 1 onion, peeled and halved

- 1/2 (or whole) jalapēno or other hot pepper, cored, seeded, and diced

- 2 garlic cloves, peeled and crushed

- 1 1/4 teaspoon salt

- 1/2 teaspoon ground black pepper

- 1/8 teaspoon ground cumin

Optional toppings: Shreddec monterey jack or havarti cheese, sour cream, cilantro, and/or salsa

1. Combine all the ingredients plus 6 cups water in a slow cooker and cook on high for 8 to 10 hours. 

2. Remove the onion chunks from the cooked beans and discard, drain out most (but not all) of the liquid, and smash the beans with a potato masher until smooth. (The first time you make this recipe, you may want to reserve some of the liquid just in case you need to add some back to get the consistency). Serve warm topped with cheese, salsa, sour cream, and cilantro or freeze for another day. 

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 days of real food, 2014