Slow Cooker Refried Beans
This Slow Cooker Refried Beans recipe is so easy to make! It's the perfect addition to - or side dish for - all of your Mexican dishes.
Servings: 20 servings
Ingredients
- 2 pounds pinto beans sorted and rinsed
- 1 medium white or yellow onion finely chopped
- 4 - 6 cloves garlic minced
- 2 tablespoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons ground cumin
- 2 ½ quarts hot water
Instructions
- Combine all ingredients in a slow cooker. Turn the heat setting to HIGH, cover, and cook for 4 hours.
- Turn the heat down to LOW and cook for an additional two hours.
- Strain away the liquid into a bowl, and pour the beans into a large bowl or the bowl of a stand mixer (this is an easy way to mash the beans). Mash with a potato masher or mix on medium speed in the stand mixer, adding liquid back into the beans 1/4 cup at a time until it reaches your desired consistency. Discard remaining liquid and add more salt or cumin to beans if needed.
- Serve and store any leftover refried beans in the fridge for up to 2 weeks, or freeze.
Notes
- Always rinse and inspect dried beans before using to look for rocks and other foreign materials.
Nutrition
Calories: 69kcal | Carbohydrates: 13g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 699mg | Potassium: 213mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
