Homemade Slow Cooker Refried Beans
yield: 6 SERVINGS
prep time: 10 MINUTES
cook time: 4 HOURS
total time: 4 HOURS 10 MINUTES
Make these easy slow cooker refried beans for your side dish or as a delicious dip!
- 1 pound dry pinto beans (about 2 cups)
- 3 cloves garlic, minced
- 1 large jalapeño, diced and seeds removed
- 1 medium onion, diced
- 2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 6 cups water or vegetable broth
Rinse and clean beans well. Place them in a slow cooker along with the onion, garlic, jalapeño, pepper, salt, 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 mash them to desired consistency either by using a hand masher, blender, or immersion blender.
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 generously with salt, and mix well.
Optional Instant Pot Directions:
Set the pot to Sauté function and saute the onion, jalapeño, and garlic for a few minutes with a tablespoon of olive oil. Continue with the same process and add all ingredients. Close the lid and seal.
Set cook time to 45 minutes on the Bean/Chili setting or Manual/High and let the pressure release for 20 minutes after cook time. Continue with the same process to mash.