These Slow Cooker Refried Beans 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, placed 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 Refried Beans with.
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 Refried Beans (Frijoles Refritos)! Happy Cinco de Mayo!
Enjoy! And have fun cooking!
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
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