Thursday Recipe - Slow-Cooker Refried Beans

Beans are healthy and they can taste good. It's even better if they're easy to cook. Many people shy away from using dried beans. They can take a long time to cook, but they are very economical and good for you. Let your slow-cooker do the work for you with this recipe.

Slow-Cooker Refried Beans

1 1/2 c. dried pinto beans (you can use other kinds, pintos just make the best refried beans)
5 c. hot water
2 t. salt
1 t. garlic powder (more or less, if you like it use more, if not use less)
4 c. hot water (no, it's not a mistake)

Place dried beans and 5 c. hot water into a 2-qt saucepan. Bring to a boil. Turn off the heat, cover, and let them sit for an hour.

Drain the beans. Rinse a few times. They should be mostly plumped up by now.

Dump the beans into a small slow-cooker - 1.5 to 2 quart size should be about right. Add the salt and garlic powder. Bring the 4 c. hot water to a boil. Pour over the beans, just enough to cover. You may need a little less or a little more.

Cover and cook on high for 2-4 hours, adding water as needed to keep the beans covered.

Stir the beans and check how soft they are. If they aren't soft enough to start smashing, add a little more water if needed and cook them longer.

Stir the beans about once an hour. They should start falling apart as you stir them, so do it vigorously. Keep cooking and stirring the beans until they are the consistency you like.

Check the seasonings, adding more salt and/or garlic to taste.