Slow Cooker Refried Beans (without the Refry!)



We LOVE Mexican food at our house and I am always looking for a yummy side dish. I love refried beans, but when you buy them in a can, dump them out, and the beans retain the shape of the can . . . ew. It grosses me out. I then found this recipe and I am never going back!! Took 15 minutes to throw it together and THEY WERE AMAZING! My husband said that they were as good as the beans you get at a restaurant . . . and the recipe is so easy that you can’t go wrong!

 **This recipe makes a lot, but you can also use it to make bean burritos, bean dip, topping for a salad, etc . . . you will definitely want to use a large 5-6 quart slow cooker for this recipe.

 

Serves: 12

Slow Cooker Refried Beans (without the Refry!)

Took 15 minutes to throw it together and THEY WERE AMAZING! My husband said that they were as good as the beans you get at a restaurant . . . and the recipe is so easy that you can?t go wrong!

10 minPrep Time

8 hrCook Time

8 hr, 10 Total Time

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Ingredients

  • 1 onion, peeled and halved
  • 3 cups dry pinto beans, rinsed
  • 1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot)
  • 2 tablespoons minced garlic
  • 3 teaspoons salt
  • 1 3/4 teaspoons fresh ground black pepper
  • 1/8 teaspoon ground cumin (optional)
  • 5 cups water
  • 4 cups chicken broth
  • If you want to turn this into a big batch of bean dip, add the following:
  • 2 cups salsa
  • 2 cups shredded Colby Jack cheese
  • 2 cups shredded pepperjack cheese
  • 8 oz. cream cheese
  • 16 oz. sour cream
  • 2 Tbls chili powder
  • 1/2 tsp. ground cumin
  • Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers!

Instructions

  1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Recipe Type: Side Dish
7.6.4
151
http://www.sixsistersstuff.com/recipe/2011/07/slow-cooker-refried-beans-without-refry/

 

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48 Responses to “Slow Cooker Refried Beans (without the Refry!)”

  1. My girls love bean burritos and would eat them everyday if I let them. I have been using canned beans, but I can't wait to try this recipe for homemade. I shared your recipe on my Must Try Tuesday blog post.

    http://therickettchronicles.blogspot.com/2011/07/must-try-tuesday-july-26-2011.html

    Thanks for sharing!

    Wende
    The Rickett Chronicles
  2. Hi Anonymous! Every time that I have made these, I have cooked them on high for 8 hours. I think that if you cooked them on low, I would probably do it for 12-15 hours, just to make sure they are cooked all the way. :) Good luck with slow cooking! I would die without my crockpot! :)
  3. I have been making these for months and I love this recipe! Not only is it so simple, it is delicious.

    I wrote about it on my blog today and shared your recipe.

    http://therickettchronicles.blogspot.com/2011/10/recipe-crock-pot-pintos.html

    Thanks for sharing this awesome recipe!

    Wende
    The Rickett Chronicles
  4. I made these last night. I put them in my crock pot on low around 1am. After lunch today, I strained off the water and "refried" them. Twelve hours was just fine. I could smell the beans all the way upstairs when I woke up this morning. I don't have a potato masher, so I used an immersion blender instead. It took a little longer, since I had to keep scraping it out, but it turned out well. Next time I think I might make these with black beans.
    • Hi! I have never tried the powdered versions, however we have had a couple of people tell us that it doesn't work- the flavors are off. The high heat and long amount of cooking make the onions, peppers, and garlic completely disintegrate and when you mash the beans, they mash right along with them. There are never any chunks of onions or peppers left. I think that you could put them in a cheesecloth, but I don't know if the beans would taste the same. Let us know if you try it!
  5. I just made a batch a few days ago! We like a little more cumin and use veggie stock/broth. I freeze them in 2 cup containers. You need to thaw them in the fridge for about a dsy, but they're still amazing. I start mine at 10 pm (just before I go to bed) and they are ready at 6 am when we get up. You do want to sort and rinse them well, as sometimes there are small rocks.
    When jalapeños aren't available, I add in a large can of diced green chile peppers.
  6. I've been making these for the past few months and they are AWESOME!!! A single batch is divided into about 3 dinner servings for the four of us. I freeze them flat and line them up in my freezer door. I've defrosted them in the fridge overnight as well as defrosted them in the microwave - both work well.

    I can't tell you how awesome it is to hear my boys get all excited for homemade beans. :-) Thank you!!
  7. These are SOOOO delicious!! I've tried other crockpot "refried" bean recipes before and they were just so-so. I think the difference is the jalapeno, fresh garlic, and chicken stock. I made this super easy on myself by mashing them in my electric mixer. I just threw them in straight from the crockpot (I used a slotted spoon so I didn't get too much liquid in too) and mixed with the paddle attachment until I had the perfect "refried" bean consistency. Couldn't be easier! NEVER buying canned beans again!!
  8. These taste fresh and authentic and are so easy to make. Never going back to canned! We live in Switzerland, and a can of refried beans costs more here than it costs me to make a whole batch in the slow cooker. Thanks for sharing this great money-saving, tasty recipe; I'm really glad I discovered it.
  9. I make these about twice a month. They are great, and freeze well, too. I had bean-resistant kids, but when I whizzed the beans in the blender, they gobbled them up. There is something about the 'skin' on beans that my kids do not like :(
  10. Doris Bray
    The best beans I have ever cooked. I first found the receipe for a potluck we were having at church, but had to turn the water off and did not get to cook them. Last week I decided we needed some beans, cooked them by recipe I put in a poblano pepper, because I did not have a jalapeno, wow, it was too hot. The beans were so good, we did not mash them, just ate them with cornbread. I will keep this recipe for all my pinto beans.

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