Recipe: Yummy Refried Beans – Slow Cooker

Refried Beans – Slow Cooker. Slow Cooker Refried Beans are easy to make and turn out ultra creamy with butter as the secret ingredient. Great as a side dish or alone! This recipe for Slow Cooker Refried Beans is one of the first recipes I learned how to make in my slow cooker.

Refried Beans - Slow Cooker Pour in the water and stir to combine. Oh and don't forget to top it with a little sour cream. Pour the water over the top of the beans and cover tightly. You can cook Refried Beans – Slow Cooker using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Refried Beans – Slow Cooker

  1. Prepare 1/2 lb. of dry pinto beans.
  2. You need 1/2 cup of diced yellow onion.
  3. You need 1 of large clove garlic, minced.
  4. Prepare 1 of small jalapeno, seeds removed and diced.
  5. It’s 1 tsp. of chili powder.
  6. Prepare 1/2 tsp. of cumin.
  7. It’s 10 of twists freshly cracked pepper.
  8. You need 1 1/2 cups of unsalted vegetable broth.
  9. You need 2 cups of water.
  10. You need 1/2 tsp. of salt, or more to taste.

Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. These Slow Cooker Refried Black Beans are great a fun change from pinto bean refried beans. I love pinto bean homemade refried beans but I often skip serving refried beans with a meal if my only option is canned.

Refried Beans – Slow Cooker instructions

  1. Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight..
  2. When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours..
  3. Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it..
  4. Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool..
  5. Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers..

There is something special about homemade refried beans, they are creamier, and of course, they don't have that tin flavor that the canned beans have. Cut the stem off the jalapeño, slice it open lengthwise, and remove the seeds and ribs by scraping with a spoon. Dice the jalapeño and mince the garlic. This enchilada sauce is made in the slow cooker and then you get the recipe for Vegetable Enchiladas as a bonus. Taquitos are stuffed fried tortilla rolls that are just so good.