Homemade Refried Beans

By: Tess Gardner from Slow Cooking Kitchen

Homemade Refried Beans

By: Tess Gardner from Slow Cooking Kitchen

So many of us buy refried beans in a can when we want to make a Mexican meal. But, did you know you can make nearly twice the amount of refried bean from scratch with the cost of one can of store-bought beans? Save your money and give this recipe a try. It's not only healthier for you, you can control your ingredients without added preservatives.

Notes

Ingredients

3 cups dry pinto beans
4 1/2 quarts water
4 ounces green chiles, chopped
1 tablespoon chipotle chile pepper
2 teaspoons ground black pepper
2 teaspoons salt (optional)
1/3 cup unrefined virgin coconut oil
1/2 tablespoon onion powder

Instructions

Place dry beans and water in 6 quart slow cooker, cover and cook on high for 6.5 hours.
Drain and rinse cooked beans.
Spray a large pot with non-stick cooking spray; add all remaining ingredients and simmer for 30 minutes, over medium heat, stirring frequently until beans are desired consistency. Enjoy!