- Facebook49
- Pinterest299
- Email24
- Comments660
- SMS
- 1.0Kshares
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
Easy Slow Cooker Refried Beans
Ingredients
- 1 onion peeled and halved
- 2 cups pinto beans dry, rinsed
- ½ jalapeño seeded and chopped (or other hot pepper)
- 2 cloves garlic minced
- ¾ teaspoons salt
- ½ teaspoon pepper
- 1 pinch cumin
- 6 cups water
Instructions
-
Combine all ingredients in slow cooker.
-
Cook on high for 8 hours, or overnight while you're sleeping.
-
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).
-
Mash remaining beans with a potato masher and voila! You have homemade refried beans.
Pork Carnitas Tacos
The Best Whole Chicken in a Crock Pot
- Facebook49
- Pinterest299
- Email24
- Comments660
- SMS
- 1.0Kshares
Have you tried making this with dry black beans? Thanks!
Hi. Other readers have but you would definitely need to adjust your liquids. Here is another recipe I use that might help guide the dried bean adjustment: http://ohmyveggies.com/slow-cooker-smoky-refried-black-beans-self-serve-tostadas/
Definitely going to try this! It looks and sounds like a dream.
Do I need to soak the beans before cooking?
Nope. :)
How many servings does this recipe make?
Hi there. It makes 6-8 servings as a side.
Hi. Lisa does not.
Making this today but halving the recipe so smaller batch. :)
Love this recipe! Making them for a second time
wow, this turned out great, even with a snag! I looked into the crock this morning and it was very watery, so I drained what I could, but still had the consistency of a watery soup. a number of things I did could have caused this, including having a slow cooker that can’t do 8 hours on high, so I might have got the times wrong.
Long story, it was watery, but i ended up adding some corn starch and it was perfect! great flavor :)