This Slow Cooker Refried Beans recipe is so easy to make! It’s the perfect addition to – or side dish for – all of your Mexican dishes.
Prep Time :15 min
Cook Time :6 hours
Serves :15-20
INGREDIENTS
- 2 lbs. pinto beans, sorted and rinsed
- 1 medium white or yellow onion, finely chopped
- 4-6 cloves garlic, minced
- 2 tbsp. salt
- 1 tsp. ground black pepper
- 2 tsp. ground cumin
- 2-1/2 quarts hot water
INSTRUCTIONS
- Combine all ingredients in a slow cooker. Turn the heat setting to HIGH, cover, and cook for 4 hours.
- Turn the heat down to LOW and cook for an additional two hours.
- Strain away the liquid into a bowl, and pour the beans into a large bowl or the bowl of a stand mixer (this is an easy way to mash the beans). Mash with a potato masher or mix on medium speed in the stand mixer, adding liquid back into the beans 1/4 cup at a time until it reaches your desired consistency. Discard remaining liquid and add more salt or cumin to beans if needed.
- Serve and store any leftover refried beans in the fridge for up to 2 weeks, or freeze.