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!
Ingredients
- 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
Directions
1
Rinse and clean beans well. Place them in a slow cooker along with the onion, garlic, jalapeño, pepper, salt, cumin, and chili powder.
2
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!)
3
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.
4
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.
5
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.