Slow Cooker Frijoles Refritos (Refried Beans) with a Mexican Round-up For Cinco de Mayo

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!!!

Slow Cooker Frijoles

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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.

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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,
“pΓ‘same una cerveza?!” (Pass me a beer! If it’s not correct, it’s google translates fault! πŸ™‚ )

Burritos with Leydan Cheese Sauce

Chicken Nachos

Chorizo Huevos Rancheros

Chorizo Tacos

Pork Enchiladas

Pork Carnitas Tacos

Enchiladas Verde

Venison Steak and Chorizo Taquitos

Peach Salsa

Red Enchilada Sauce

Roasted Corn and Black Bean Salsa

Pineapple Edamame Salsa

Salsa Verde

Mexican Style Leftover Turkey Soup

Easily Pickle Hot Peppers

I’ll leave you with Slow Cooker Frijoles! Happy Cinco de Mayo!

Enjoy! And have fun cooking!

Slow Cooker Frijoles (Refried Beans )
5 from 1 vote
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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!

Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Servings 4 quarts
Calories 60 kcal
Author Binky

Ingredients

  • 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
  • 2Β½ Tbsp . ground cumin
  • 1 Tbsp . Chili powder
  • 2 tsp . Adobo seasoning
  • 2 tsp . pepper to taste
  • 2 tsp . salt to taste
  • Garnishes:
  • Shredded cheese (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve with shredded Mexican cheese (optional).
  5. 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.
  6. Inspiration for this recipe came from Food, Folks and Fun

47 thoughts on “Slow Cooker Frijoles Refritos (Refried Beans) with a Mexican Round-up For Cinco de Mayo

  1. Shashi at Savory Spin

    Being a cheap-skate myself, I like using dry beans but -like you- so unhappy with the cooking process – though I never attempted to cook ’em in my slow cooker – this is brilliant! And, looks mighty tasty!

    Reply
    1. Binky Post author

      Thanks, again, Luci! Tag them with #binkysculinarycarnival so that I can see them. And let me know how you like them!

      Reply
  2. Dannii

    I never thought to try these in the slow cooker. I am going to try this for our next Mexican night.

    Reply
    1. Binky Post author

      Neither had I! I always hated cooking dry beans but this makes it so easy, I’m going to do it all the time! Thanks Dannii!

      Reply
  3. Stephanie@ApplesforCJ

    I love re-fried beans. They are actually one of my favorite things about Mexican food. I’ve never thought to make them in the slow cooker. I’m loving your recipe and will be trying soon.

    Reply
  4. Monica | Nourish & Fete

    You described my experience with dried beans to a tee! We eat a lot of black beans, so I would absolutely love to get comfortable preparing them from dried, but it is SO frustrating letting them soak for what seems like forever only to still have that crunch. Love the idea of putting the slow cooker to work on this – seems like the perfect tool for the task! πŸ™‚

    Reply
    1. Binky Post author

      I feel exactly the same, Monica! I’m so happy I found this idea! Let me know how you like it when you give it a try!

      Reply
    1. Binky Post author

      Why didn’t you tell me, lol! I have been struggling all these years, soaking beans that end up underdone! Thanks for checking this out, Sue!

      Reply
  5. Natalie

    Oh, I’m with you girl on this one. I hate cooking beans too πŸ˜€ and YES, canned beans can be quite expensive. I don’t have a slow cooker yet, but I’m planning on getting one. Don’t need to mention reasons right?! hehe πŸ˜‰ Frijoles looks absolutely delicious. I love all the spices you used here. So flavorful. This is perfect for dipping crackers or chips. All recipes look amazing πŸ™‚

    Reply
    1. Binky Post author

      Certainly, by far one of the best dips for your chips, with a little salsa, of course! Thanks for your comment, Geoffrey!

      Reply
  6. Melissa

    Simple and honestly just great beans. Nothing fancy, nothing fake, just great beans. I did use oil to re-fry the beans as instructed and that was great but lard would even be more authentic and oh so, delicious. I had both Oaxaca and Cotija cheese available for topping. Note: when re frying, scoop out the beans without a lot of juice – you can add a bit more bean juice if needed but there will be a lot of extra bean juice in the pot.

    Reply
    1. Binky Post author

      Thank you so much for your comment, Melissa! I’m glad you enjoyed them. Lard would absolutely be more authentic but it’s hard to find here. I agree about the water, too. Just add as much back to the beans that you need to achieve a great consistency!

      Reply
  7. Mayuri Patel

    I so hate using canned vegetables and fruits so try and use fresh and dry beans as much as possible. Unlike any other beans, kidney beans and black beans are a headache to use. Sometimes they don’t become soft even after cooking them in a pressure cooker! I would love to try cooking them in a slow cooker.

    Reply
    1. Binky Post author

      They worked out very well! I have always had a hard time with pinto and black beans not getting soft. I don’t have a pressure cooker, it’s on the list! Thank you Mayuri!:)

      Reply
    1. Binky Post author

      I love homemade tacos but haven’t made them in years! I’ll have to dig out the taco press! Thank you for your comment, my friend!

      Reply

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