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.
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
This is how I make my refried beans too. I scoop them out on parchment paper using my ice cream scoop and freeze them before tossing each frozen scoop in a baggie.
If I’m using them as a side dish, I’ll thaw/heat just one or two – a main dish, two or three. So easy!
My son calls them “refried ice creams.” 🙂
I love that idea for freezing them! That would make it so easy to take out just a little bit and have it thaw quickly. Thanks for sharing that!
This is exactly how I make my pinto/refried beans too! I just made a huge batch over the weekend. I use 1 1/2 large bags of the pinto beans from Aldi, then add in cumin, garlic, the Knorr mexican bouillion, chili powder, black pepper, minced onion, diced jalapenos. I let it cook all day on High, by about 7-8 hours the beans are nice and tender and starting to fall apart.
I then scoop them out with a 1-cup measure and place into quart size freezer bags. I freeze them until I need them for dinner. I defrost the bag in my fridge, then reheat in the microwave. If the beans are a bit drier and don’t contain much of the cooking liquid, I will add a splash or two of milk. Then I mash with my potato masher since we like chunky style.
I grew up eating canned refried beans. Never have been a fan, they just never ever taste like the mexican restaurants. Growing up in Southern CA where good mexican food is a staple, I knew what they were supposed to be LOL. So a few years ago, I decided to make my own. It is SO much cheaper, taste delicious, and I can always have them on-hand and ready to go! Aldi to the rescue yet again.
This recipe doesn’t have chili powder in it but the older post does. Have you found it better not to add the chili powder?
If you like the spiciness add chili powder. I do both depending on what I want and what I think I will use them for. It does add a little extra flavor with the chili powder.
Doesn’t anyone fry the beans first before mashing? I’ve never eaten them without frying them first.