Slow Cooker Refried Beans
I love refried beans. From huevos rancheros to tacos, burritos, or as a side dish with just about anything, these beans add the perfect touch. This version of refried beans has all the flavor of authentic beans that are cooked for hours, but without the work. Simply add everything to the slow cooker and let it cook your beans to perfection. I usually scoop out a bowl of beans with some of the broth and eat it as a soup before I strain the rest of the means for mashing. They are so flavorful, you’ll never think of buying refried beans in a can ever again!
Making delicious refried beans is easy, especially since you can leave most of the work to your slow cooker. The beans cook up in a flavorful broth. Once they're nice and tender, all you have to do is give them a little mashing and you'll have the best refried beans you've ever tasted.
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Ingredients
- 3 cups dry pinto beans, rinsed
- 1 large onion, peeled and quartered
- 1/2 fresh jalapeño, seeded and minced
- 2 Tbsp minced garlic
- 1 Tbsp salt
- 1-1/2 tsp freshly ground black pepper
- 1/2 tsp ground cumin
- 9 cups water
Ingredients
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Instructions
- Sort through the pinto beans, removing any stones or debris. Rinse well in a colander; place in the slow cooker. Add the onion, jalapeño, garlic, salt, black pepper, and cumin. Add about 9 to 10 cups of water. Stir to combine.
- Cook on High for 8 to 10 hours, adding additional water as needed. If you lose more than a cup of so of water during cooking, the temperature is too high.
- When the beans are tender, strain them, reserving the liquid. Mash the beans with a potato masher, adding some of the reserved cooking water as needed in order to get the desired consistency.
