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Easy Refried Beans (Slow Cooker)

Adapted from an internet recipe.
Use as a side dish or as a filling for burritos, these are excellent beans.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Side
Cuisine Tex-Mex
Servings 10 people

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.