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Slow Cooker “Refried” Beans

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!
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Yield 10 servings
Calories 54 kcal
Author Lisa Leake, adapted from allrecipes.com

Ingredients

  • 1 Onion peeled and halved
  • 2 cups Dry Pinto Beans rinsed
  • fresh Jalapeno or other hot pepper seeded and chopped
  • 2 cloves Garlic minced
  • tsp. Sea Salt
  • tsp. Black Pepper
  • One big pinch of Cumin
  • 6 cups Water

Instructions

  1. Combine all ingredients in slow cooker.
  2. Cook on high for 8 hours, or overnight while you are sleeping.
  3. Remove the bigger onion chunks and drain the excess liquid. If desired, save excess liquid until the final product is desired consistency.
  4. Mash remaining beans with a potato masher and voilà! You have homemade refried beans.