|With all the seasonings, just not water yet|
I'll tell you two things I do differently. I don't use 2 lbs, which is one whole bag, though you could and freeze some of it. I use about a half a bag and then just season it to taste rather than using the recipe's measurements. And this time, to make it even easier, I didn't use any actual fresh onion or garlic, just used onion powder and garlic powder. I also added paprika and Head Country seasoning.
Crockpot "Refried" Beans
|Right after cooking.|
1 large onion, chopped
4 Tbsp jarred minced garlic
1 tsp black pepper
Up to 2.5 Tbsp salt
2 tsp cumin
10 cups hot water
Head Country or season salt, optional
* Note: I did the salt, pepper and cumin on the fly, I didn't measure them. I just seasoned them, stirred them and kind of smelled them to see if they smelled right, LOL! And they turned out glorious.
Rinse the beans in a colander. Combine all ingredients in the crockpot. Cover and cook on High for 4 hours and on low for 2 hours. Now I cooked mine on high from about 10:30 a.m. to 6:30 p.m. and they were fine, as long as you make sure you have lots of water. Makes a nice sort of thick sauce that way in case you want more stewed beans rather than refried.
Uncover, remove extra liquid but leave enough liquid to reach the desired consistency when the beans are mashed. Mash beans with potato masher until desired consistency.