Easy Refried Beans (Slow Cooker)
Easy Refried Beans (Slow Cooker)
Use as a side dish or as a filling for burritos, these are excellent beans.
Equipment
- Slow Cooker
Ingredients
- 500 grams Pinto beans, dry, sorted, and rinsed, (1 lb)
- 1 onion, peeled, cut in half
- 6 cloves garlic, minced
- 1¾ teaspoons black pepper
- ½ teaspoon cumin
- 8 cups water
- salt, to taste
Instructions
- Place the rinsed dry beans, onion, pepper, cumin. and garlic in your slow cooker.
- Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans are cooked, strain them and reserve the liquid, slightly mash, it will not take much, add reserved liquid from cooking for desired consistency. (I like to lightly mash just 2 or 3 cups of beans and mix that in with the remaining drained beans.)
- Serve as a side dish or fill burritos and top with burrito (taco) sauce and loads of grated Cheddar cheese.
Notes
Used in Recipe Listed on this Site:
- Cheesy Baked Enchiladas.
- Cheesy Bean Enchilada Casserole, made it, GO-TO recipe.
- Mexican Tortilla Casserole.
I finally bought a slow cooker and my first project was Pinto Beans. I cooked them on high for 9 hours. I added a big onion and the spices. I can’t believe how nicely these beans turned out!!! I bought a fairly big bag at a local bulk purchase shop and it was enough for probably 4 meals. The total price for the bag was 45 Baht (about US$1.30)
I have made these several times now, these are excellent even without a slight mashing. This is my go to recipe for refried beans!