Refried beans are a staple in many Mexican and Tex-Mex dishes. This homemade version uses the convenience of a slow cooker, so you can have rich and creamy refried beans without the fuss of tending to a stovetop.

Prep Time: 10 minutes + overnight soaking

Cook Time: 8-10 hours

Yield: Approximately 6-7 cups

Ingredients:

  • 3 cups dry pinto beans
  • 8 cups water
  • 3 cloves of garlic, minced
  • 1 jalapeño, finely chopped (remove seeds for a milder version)
  • 1 teaspoon chili powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper

Instructions:

  1. Soak the Beans: Place pinto beans in a large bowl and cover with plenty of water. Let them soak overnight. After soaking, rinse and drain the beans thoroughly.
  2. Prep the Slow Cooker: Add the soaked beans to your slow cooker.
  3. Add Ingredients: Pour in the 8 cups of water. Mix in the minced garlic, finely chopped jalapeño, chili powder, salt, and pepper.
  4. Cook: Set your slow cooker to low and cook for 8-10 hours, or until the beans are soft and easily mashed.
  5. Mashing Time: Once cooked, drain the beans, reserving the cooking liquid. Transfer the beans to a large mixing bowl. Using a fork or a potato masher, mash the beans to your desired consistency. If the beans are too thick or dry, add some of the reserved cooking liquid, a little at a time, until you achieve the desired creamy texture.
  6. Serve and Enjoy: Serve the refried beans warm as a side dish or use them as a filling for burritos, tacos, or nachos.

Notes:

  • For a smoother texture, you can use a hand blender or food processor to puree the beans.
  • Leftover refried beans can be stored in an airtight container in the refrigerator for up to 5 days.
  • These beans also freeze well. Simply portion into freezer bags or containers, removing as much air as possible, and store in the freezer for up to 3 months.

Dig into these flavorful and creamy Slow Cooker Refried Beans, and enjoy the authentic taste right from the comfort of your home!

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