Beans are perfect for cooking in the slow cooker because they cook well low and slow. I have an old post in the archives on refried beans from the first year I blogged, but I decided it was time to share an updated recipe for Slow Cooker Mondays.
It is the same basic idea, but I have changed up a little how I make them. The old post was not really in a recipe format and the pictures really needed updating. Oh those early days of blogging….
Refried beans are inexpensive to make at home and so much better. I love to make a large batch of homemade refried beans and put them in the freezer for tacos and other Mexican food.
Now, don’t get me wrong, I still keep cans of refried beans on hand for busy days, but homemade refried beans are delicious and less expensive when made at home.
Slow Cooked Homemade Refried Beans
- 3 cups dried pinto beans
- 1 onion, peeled and diced
- 1/2 jalapeno, seeded and chopped- if you like yours spicy leave the seeds in and/or use the whole jalapeno
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 5 cups water
- 2- 14.5 ounces cans chicken broth or use water and the Mexican chicken bouillon I recommend here.
- Soak the beans overnight and rinse.
- Place beans in slow cooker and add remaining ingredients.
- Cook on low for 8 hours or until beans are tender.
- Remove beans from liquid, saving 1 cup of liquid. Basically drain the liquid off, but reserve 1 cup liquid.
- Add 1/2 cup liquid back to beans and puree beans adding remaining liquid until desired consistency. You can use a blender or food processor doing it in batches. I like to use my hand blender for this. If you like thick and chunky beans mash with a potato masher instead of a blender.
- Use for tacos, burritos, or freeze in small containers for use at a later time.