Recipe: Easy Slow Cooker Refried Beans

Slow Cooker Refried Beans from 100 Days of Real Food

Slow Cooker Refried Beans

I think I might be a little late getting on this bandwagon, but refried beans with melted cheese on a warm homemade whole-wheat tortilla is the bomb! Oh and don’t forget to top it with a little sour cream. I seriously cannot believe I am just figuring out how good this combination is. The reason why though is because I didn’t think I liked refried beans. That’s what happens when you only try them out of a can. But much like the difference between store-bought and homegrown tomatoes…homemade refried beans are light-years beyond the canned stuff! And with this super easy recipe below there is no excuse not to make them yourself. If you don’t already have one, you can buy the same slow cooker we have for about $25 and use it for this and other slow cooker recipes.

I am even going to pull out a bullet point list to tell you all the reasons why I like this recipe so much:

– Beans in general are super cheap and a good source of protein
– You don’t have to soak these dried beans overnight (which I often forget to do)
– They are sooo easy to make you could even do it with one hand tied behind your back :)
– You can freeze the leftovers for another day
– And for me, since I don’t normally love beans for textural reasons, this mashed up version is the perfect way to make them extra good

4.5 from 52 reviews
Easy Slow Cooker Refried Beans
 
Adapted from allrecipes.com
Ingredients
  • 1 onion, peeled and halved
  • 2 cups dry pinto beans, rinsed
  • ½ fresh jalapeno or other hot pepper, seeded and chopped
  • 2 cloves garlic, minced
  • ¾ teaspoons salt
  • ½ teaspoon black pepper
  • One big pinch of cumin
  • 6 cups water
Instructions
  1. Combine all ingredients in slow cooker.
  2. Cook on high for 8 hours or overnight while you are sleeping.
  3. Remove the bigger onion chunks and drain the excess liquid. If desired, save the excess liquid to add back to the final product to get the optimal consistency (i.e. not too dry).
  4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

 

Other Slow Cooker recipes from “100 Days of Real Food”…

Pork Carnitas Tacos
The Best Whole Chicken in a Crock Pot

 

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  • Comments

    1. Matt Cardwell |

      This recipe is amazingly simple — the beans turn out terrific! I doubled the recipe, and on other occasions doubled the Jalapeno peppers and used a *lot* more Cumin (although I’d recommend making it per the recipe the first time and adjust from there for your tastes). I would NOT suggest making them overnight because you’ll wake up at 3 a.m., smell them, and have a hard time getting back to sleep! (yeah, I like them that much) I used a GE slow cooker and had no problems with the beans getting dry — even after 10 hours. Just make sure your lid is closed properly. Like other posts, I also used an immersion blender. Lesson learned: Remove ALL the liquid, start blending, and add back some reserved liquid as needed (the first round was a little wet — my fault!).

      If you buy the pinto beans in bulk you will save a lot of money. This recipe is so easy to make, healthy, and inexpensive. Thank you so much for the recipe! With the money you save you can pick up a tortilla press and make your own corn tortillas. Adventure in cooking! Love it.

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