Refried Beans (Slow Cooker)

5 from 3 votes

These refried beans are super easy. You just toss everything in a crock pot, then strain and blend and voila! Magically delicious refried beans with a bit of jalapeno kick!

Prep Time10

Cook Time8

Total Time8 10

Course: Side Dish

Cuisine: Mexican

Servings:

Calories: 139kcal

Author: The Food Charlatan

Ingredients

1 onion peeled and quartered
3 cups dry pinto beans rinsed (or a mix of pinto and black)
1/2 jalapeno pepper fresh, seeded and chopped
2 tablespoons minced garlic
3 teaspoons salt
1 & 3/4 teaspoons black pepper fresh ground
1/8 teaspoon ground cumin
9 cups water

Instructions

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on high for 8 hours, adding more water as needed. If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. I used an immersion blender for this step. If you don't have one, use a regular blender. Put them all in if you want it really smooth, or put a portion of the beans into the blender, then mash with the remaining whole beans. Season with additional salt to taste.

Notes

Source: Allrecipes.com

Nutrition

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