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! 🙂 )
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 
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 Refried Beans (Frijoles Refritos)! Happy Cinco de Mayo!
Enjoy! And have fun cooking!
Slow Cooker Frijoles (Refried Beans) with a Mexican Round-up For Cinco de Mayo
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, granulated
- 2½ Tbsp ground cumin
- 1 Tbsp Chili powder
- 2 tsp dry adobo seasoning
- 2 tsp pepper to taste
- 2 tsp salt to taste
- Garnishes:
- Shredded cheese (optional)
Instructions
- 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
Video
Notes
Nutrition
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Another one I’ll be trying! I love refried beans. I have some homemade tacos they will go perfectly with!
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!
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.
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!:)
Yay no more canned refried beans! Time to make this at home~! Thanks for the wonderful recipe! 🙂
This is far superior to canned! Thanks, Joyce!
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.
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!