Saturday, March 2, 2013

Slow Cooker Refried Beans

Um, I will never buy canned refried beans again. You have got to try these! Super simple, makes a lot (serves 15 so you may half the recipe or make bean burritos to freeze!) and they tasted so good!! We all loved them.

Slow Cooker Refried Beans
from Allrecipes

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water
and stir to combine. Cook on High for 8 hours, adding more water as needed. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher (I used my immersion blender to puree them), adding the reserved water as needed to attain desired consistency.

ready to cook all day

cooked and drained

pureed, ready to serve

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Laura Young said...

The beans look awesome but I'm wondering - is the recipe for that amazing looking rice on your blog too? We come from San Diego and haven't been able to find decent rice where we are now. Would love to be able to make something like that at home. I've tried lots of recipes and it always seems like something is missing.

Rachelle said...

Hi Laura, yes it is blogged! I linked it when I posted the enchiladas there, I should've linked it from the beans as well but here it is!

Alwaysacitywomen said...

Add just a little cooking oil to a pan and put your beans in the pan and you can make refried beans and you let them dry and those are even better. Good Luck

Tara Burkholder said...

Just wanted to let you know that your recipe is the one I use every other week now for AWESOME Refried Beans! I do add just a bit of olive oil at the very end (after I purée) to give it that smooth consistency we usually get down here ~ from lard or bacon fat :/. After I make this huge batch and let it cool, I pack it up in quart size freezer bags, smoothed out flat and stack them in my freezer. They defrost beautifully and taste the same. To note: I am a Native Texan ~ San Antonio ~ the world's Tex Mex restaurant capital IMHO ;)! These rival any restaurant refried beans. I'm sorry to disagree with the previous commenter, but re-frying your canned refried beans, may make them taste better, but they are no where near this good. And just to think ~ you can get months worth of refried beans for literally under $2 worth of ingredients, and 5 minutes of prep. Thank you!

swimmergurl said...

When you use the potato masher for the beans, do you use it on the jalapeno and onion too? Or do you take those out after cooking in the crock pot?

Rachelle Shockey said...

Hi Swimmergurl, I took the onion & jalapeno out and mixed up the beans with a little liquid. If you want you could leave the peppers in. :)

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