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:
- 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.
- Prep the Slow Cooker: Add the soaked beans to your slow cooker.
- Add Ingredients: Pour in the 8 cups of water. Mix in the minced garlic, finely chopped jalapeño, chili powder, salt, and pepper.
- Cook: Set your slow cooker to low and cook for 8-10 hours, or until the beans are soft and easily mashed.
- 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.
- 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!
