These Slow Cooker Refried Beans are simple to make and taste just like the best Mexican Restaurant’s Refried Beans! Grab some chips and dig in!
This Week’s Question Is: Do You Prefer Refried or Whole Beans?
Our local Mexican restaurant has the best refried beans. It’s seriously addictive stuff. I think they’re hiding bacon in the mix, because once I get started, I can’t stop eating it.
Unless they want me to come live there 🙂 it was time to make it at home, don’t you think?
Set it and forget it. That’s my kind of cooking.
You all – I’d love to have a funny story for you today. I really would. But life has been crazy around here! I had a photo shoot this week that was a blast and I’m feverishly getting ready for IFBC!
A bunch of us bloggers are going to meet up – and I am so excited to put faces to names! But, I won’t forget you that can’t come…I’ll try to bring you some good things from the conference. Recipes, ideas and new ingredients. So fun – I wish you all were coming!
Slow Cooker Refried Beans
- 3 cups dried pinto beans rinsed
- 1 onion peeled and quartered
- 1/2 fresh jalapeno pepper chopped, seeds and membranes removed
- 2 tablespoons minced garlic
- 3 to 5 teaspoons salt * see note
- 2 teaspoons ground black pepper
- 1/4 teaspoon cumin
- 9 cups water
- 1/8 to 1/2 cup reserved refried bean water * see note
- 1/4 to 1/2 cup shredded cheddar cheese
- Place pinto beans, onion, jalapeno pepper, garlic, salt, black pepper, cumin and water in a slow cooker. Cook on high heat for 8 hours.
- Drain beans, reserving water. Set water aside. Using a hand mixer, mix beans until you reach the desired consistency. Use the reserved bean water to reach desired consistency.
- Serve, topped with cheddar cheese, if desired.
Recipe modified from All Recipes @ Refried Beans Without The Refried.