These Slow Cooker Frijoles are right up my alley! About 5 minutes prep, turn on the slow cooker and leave them! Go to work all day, come home and they are perfect!!!
I don’t know if you are like me, but if you are, you hate cooking dry beans! I have tried them so many times. They are soaked over night, rinsed thoroughly, placde them in new water or stock. They are then brought to a boil,the heat is reduced and then they are simmered. For 1 hour, taste them, they are not even close to done. For 2 hours they are a little better but still not even close. So I let them go for 3 hours and they are still slightly crunchy. It drives me nuts, so I just end up using canned beans to make frijoles.
The only thing that draws me back to dried is that dry beans are so cheap and being the cheap-skate that I am, I always want to give them another try. I usually end up dissapointed. For this reason, I was elated when I came across this recipe on Pinterest. I tweaked the spices quite a lot, to more resemble the ones I usually make.
Here is a quick YouTube Video to show you how to go about the process.
Also, in honor of Cinco de Mayo on Friday, I thought I’d give you a little taste of the easy and delicious Mexican Style Recipes that I have put on blog over the years! Can you say,
“pásame una cerveza?!” (Pass me a beer! If it’s not correct, it’s google translates fault! 🙂 )
I’ll leave you with Slow Cooker Frijoles! Happy Cinco de Mayo!
Enjoy! And have fun cooking!
Slow Cooker Frijoles (Refried Beans) with a Mexican Round-up For Cinco de Mayo
Such an easy way to make your own tasty refried beans at home in your slow cooker!
- 5 cups dried pinto beans , rinsed and picked over
- 7 cups water
- 2 2/3 c . chicken , beef or vegetable stock (2 - 11 oz. cans)
- 1 medium white onion , chopped
- 2 Tbsp . garlic powder
- 2½ Tbsp . ground cumin
- 1 Tbsp . Chili powder
- 2 tsp . Adobo seasoning
- 2 tsp . pepper to taste
- 2 tsp . salt to taste
- Shredded cheese (optional)
Add all of the ingredients, except for the salt and pepper to the crock-pot. Cook on high for about 9 hours. Adjust salt and pepper after about 8 hours. After the 9 hours the beans should be tender and a bunch of them will have popped open. If they are not quite soft, let them go for a while, checking every half hour for done-ness.
Use an immersion blender or potato masher to smash the beans to desired creaminess. I like mine a bit chunky. Add more water as needed! Adjust salt and pepper to taste.
Traditionally, frijoles refritos were placed in a cast pan with lard and fried (hence the term refried) and mashed by hand, adding lard as you go to make a creamy paste. But I find this step unnecessary.
Serve with shredded Mexican cheese (optional).
Note This makes a huge batch (about 4 quarts) but the quantities can be reduced or the leftovers can be frozen up to 2 months.
Inspiration for this recipe came from Food, Folks and Fun