Slow-Cooker Refried Beans from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel

Ingredients

• 1 tablespoon olive oil (OF: omit)
• 6 to 8 (1.4 to 2 L) cups water
• 1 tablespoon plus 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 pound (454 g) pinto or black beans, soaked all day or overnight, drained, and rinsed
• 1-inch (2.5 cm) strip kombu
• 1 yellow onion, minced or grated
• 3 garlic cloves, minced
• ½ teaspoon dried oregano
• ½ teaspoon salt, or to taste