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!
Servings 64 1/4 cup servings
Calories 60kcal
Cost $1
Equipment
Ingredients
- 5 cups dried pinto beans rinsed and picked over
- 7 cups water
- 2 2/3 cups Chicken beef or vegetable stock (2 - 11 oz. cans)
- 1 medium white onion chopped
- 2 tablespoon garlic, granulated
- 2½ tablespoon ground cumin
- 1 tablespoon Chili powder
- 2 teaspoon dry adobo seasoning
- 2 teaspoon pepper to taste
- 2 teaspoon salt to taste
- Garnishes:
- grated cheddar 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
Leftovers can be refrigerated for 3-4 days.
Reheat in microwave until hot.
For longer storage, freeze up to 6 months.
Thaw in refrigerator. Reheat per above instructions.
Nutrition
Calories: 60kcal | Carbohydrates: 10g | Protein: 3g | Cholesterol: 1mg | Sodium: 80mg | Potassium: 229mg | Fiber: 2g | Vitamin A: 45IU | Vitamin C: 1.2mg | Calcium: 22mg | Iron: 1mg