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Homemade Slow Cooker Refried Beans

2 lbs. dry pinto beans

8 c. hot water

1 large yellow onion, diced

4 gloves garlic, minced

1 t. cumin

1 t. chili powder

1 t. pepper

1/2 t. cayenne

3 t. salt


Open beans, pour in a large bowl and cover with cold water.  Soak for a few hours, or if you have time, overnight.  Remove any beans that float to the top of the water.


After soaking, drain and rinse.  Finger through the beans and remove any broken beans.  Place beans and all remaining ingredients (minus the salt) in the slow cooker.  Give it a stir, cover and cook on high for 4-6 hours.  Check the beans halfway through, if it looks like most of the water have evaporated, add a bit more to get the beans covered and again, stir and place lid back on.


The beans are done when you can push the back of a spoon against them and they mash up easily.  With a potato masher, or an immersion blender, mash or blend beans.  It won't take long as they will be very soft.  Mash as much as you like - leaving them a bit chunky, or mashing longer to make them smoother.  Sprinkle in the salt to combine.


Serve immediately hot, or cool and use in other dishes for later.  If freezing, cool completely, place in plastic bags, label and freeze.


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