Refried beans are super easy to fix in the slow cooker, and are a delicious addition to a cookout. We enjoyed them as a side dish with fajitas at our Memorial Day cookout, but you can make burritos, eat as a side, make bean dip, top nachos, or make tostadas – just get creative with it! It does take a little planning since the beans need to be soaked overnight but it’s much healthier and cheaper than canned refried beans.
Slow Cooker Refried Beans
3 cups dry pinto beans
8 cups water
3 cloves of garlic
1 jalapeño, finely chopped
1 teaspoon chili powder
1 tablespoon salt
1 teaspoon pepper
Soak beans overnight and rinse well.
Add soaked and rinsed beans to slow cooker.
Add water, garlic, jalapeno, salt and pepper.
Cook on low 8-10 hours.
When beans are soft, drain water (putting aside in case it’s needed later) and transfer beans to a bowl. Mash beans with a fork or potato masher until desired texture. If beans are too dry, add some of the water you set aside until beans are desired consistency.
Have you ever made your own refried beans? Do you eat them as a side dish, vegetarian main dish, dip?