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.
Slow Cooker Refried Beans[/caption]
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
Easy Slow Cooker Refried Beans
Ingredients
Instructions
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Combine all ingredients in slow cooker.
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Cook on high for 8 hours, or overnight while you’re sleeping.
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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).
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Mash remaining beans with a potato masher and voila! You have homemade refried beans.
Recipe Notes
Nutrition Facts
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It’s pretty bland overall, a good starting point but it needs more spices. Good starting point though.
Hi Kimberly. Sorry to hear it was too bland for your tastes, you can definitely throw in some more spices to suit your liking. – Nicole
Is it easy to freeze this recipe? How do you store it? Thanks, Helen.
I would suggest storing them in small portions (2-4 servings) in a plastic container or jar. Then thaw them out overnight and simmer to reheat. – Nicole
I just make these in my pressure cooker for the base of a 7 Layer Dip. So Easy and Delicious!!!
That sounds delicious! – Nicole
We love these beans! I’ve tweaked the ingredients a little to our taste preference (basically more of all of the ingredients except the water and beans), and make bean burritos to freeze. We eat them regularly and top with vegetables, meat, or eat plain with hot sauce. Definitely a staple in our meal rotation!
These were really bland.
The flavor of the beans were great! My kids loved them too. My only problem that I ran into was once they were done in the crockpot there was literally no water leftover to even take out. In fact I had to add new water so it wouldn’t taste so dry. Did I do something wrong?
Hi there. Hard to say what happened there but the amount of moisture will vary. Some pots cook a bit faster than others.
I soak my beans overnight the night before. Drain the next morning and continue with recipe. They never cook dry. Enjoy