Have you ever wanted to make a healthier version of restaurant style refried beans? This delicious recipe is super simple – just toss all the ingredients into your slow cooker, wait a few hours, mash them up and you’re done! These beans taste so yummy and flavorful – I promise you’ll never want to buy canned refried beans again. 😀
Homemade Slow Cooker Refried Beans
(Adapted from The Baker Upstairs)
1 pound dry pinto beans (about 2 cups)
2 cloves garlic, minced
1/2 large jalapeño – diced and seeds removed
1 medium onion – diced
1 1/2 teaspoons cumin
1/2 teaspoon chili powder
1/2 teaspoon black pepper
6 cups water
2 teaspoons salt
Rinse and clean beans well. Place them in a slow cooker along with the onion, garlic, jalepeno, pepper, cumin, and chili powder. Add water to slow cooker. Cook on low for about 8 hours, or on high for 4-5 hours. (I put them in before bed and they were ready in the morning!)
Separate the beans from liquid (but save some of the liquid) and put them in a blender until desired consistency. If you don’t have a blender, you can also use a potato masher. If the beans seem too dry for your taste, add some of the cooking liquid to get them to the consistency that you prefer. Season with salt, and mix well.
These refried beans make a great dip and make for amazing bean burritos and tostadas! You can also freeze the leftovers to use in future bean recipes (so consider making several batches). The recipe above makes about 5-6 cups of refried beans.