Scary Hot Refried Beans

October 14, 2013


1 onion, peeled and halved

3 cups dry pinto beans, rinsed

1 teaspoon Scary Hot Ghost Pepper Hot Sauce

2 tablespoons minced garlic

5 teaspoons salt

1 3/4 teaspoons fresh ground black pepper

1/8 teaspoon ground cumin, optional

9 cups water


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