Slow cooker refried beans

    (2332)
    8 hours 15 min

    Refried beans without having to refry! They are simple to make using dried pinto beans if you use a slow cooker. They are seasoned with garlic, jalapeno chilli pepper and cumin. Makes a lot so perfect for a Mexican-themed party!


    1 person made this

    Ingredients
    Serves: 15 

    • 1 onion, peeled and halved
    • 580g dry pinto beans, rinsed
    • 1/2 fresh jalapeno chilli pepper, seeded and chopped
    • 2 tablespoons minced garlic
    • 5 teaspoons salt
    • 1 3/4 teaspoons fresh ground black pepper
    • 1/8 teaspoon ground cumin, optional
    • 2 litres water, or as needed

    Method
    Prep:15min  ›  Cook:8hr  ›  Ready in:8hr15min 

    1. 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 and lowering the temperature to low if too much liquid is evaporating.
    2. Once the beans have cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding the reserved liquid as needed to obtain desired consistency.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (2332)

    Reviews in English (1770)

    by
    1566

    I will never buy refried beans again!!! The only thing I did different was using 1/2 Black Beans & 1/2 Pinto. My family thought they were better than anything bought! If you want to make a large batch of bean dip, after mashing the beans add:2 C.salsa, 2C.shredded Co-Jack cheese, 2C. shredded pepperjack cheese,8oz. creamcheese, 16oz. sourcream, 2T. chili powder, 1/2t. ground cumin...mix and let cook a couple hours longer so flavors can blend.Makes a huge batch so just freeze leftovers  -  19 Oct 2006  (Review from Allrecipes US | Canada)

    by
    1050

    I make refried beans all the time and I thought I had my recipe down, but I have to say that though more simple with less ingredients than my own, these beans are THE BEST! The only change I made was I used chicken broth instead of water, which I believe made for richer and yummier tasting beans. Because of the chicken broth, I also reduced the amount of salt. This is how I will make my beans from now on!  -  01 Oct 2006  (Review from Allrecipes US | Canada)

    by
    770

    These beans were delicious! I used to cook them in the Pot for 4 hours with only onion and salt...but WOW...THIS IS MY NEW RECIPE!! I only added 3 teaspoons of salt and will add only 1 tablespoon of garlic next time. I cooked them on High for 8 hours as called for in the recipe and they came out great!! After they were done cooking,I served a bowl to my husband ( frijoles de la hoya)and then I transferred some of the beans (along with some juice) to a pan and mashed them. I added a little bit of lard, a tad of milk and some cheese to make them creamy. The beans were PERFECT without adding lard,milk and cheese...I only added those ingrediants because I am mexican and that is how we have been refrying beans for generations. I couldn't break the habit I think next time I will try subsituting 2 cups of water for 2 cups of chicken broth.  -  03 Mar 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate