I was never a fan of re-fried beans.
They looked scary and weird.
And in the can they look incredibly unappealing.
But I have been converted after making them in the slow cooker.
Super easy, cheap and a great substitute for meat which is great for you and your wallet.
I read several recipes but was not pleased with the outcome until I I came up with my own combination of ingredients.
Slow Cooker Re-fried Beans
- 2 lb dry pinto beans
- 1 large onion, cut into large chunks
- 2 garlic cloves, minced
- 1 tbsp cumin
- 2 tsp chili powder
- 2 1/2 tbsp salt
- 2 tsp black pepper
- 3 slices of bacon, diced (optional)
- 1 jalenpeno, seeded and diced or 1/2 tsp red pepper flakes (optional)
- 1 bay leaf (optional)
In a slow cooker, add dry beans and enough water to completely cover them plus at least an inch. Without turning on the slow cooker, let soak for 2 hours.
Once the beans have soaked for 2 hours, add the remaining ingredients and turn the slow cooker on to high and cook for 4 hours, covered (if the beans have absorbed lots of the liquid you may need to add more along the way).
After cooking for 4 hours, remove the bay leaf. In batches, run the cooked beans, onions, etc through the blinder until they reach the desired consistency, adding some of the cooking liquid as needed.
Tip: I used about 1/4 of the beans immediately for dinner, kinda like this recipe from The Pioneer Woman.
Tip: I froze the rest of the beans in small meal-sized batches. Keeps in the freezer up to three months.
Tip: If you are trying out re-fried beans on your family for the first time, “hide” them in a burrito or quesadilla. I promise they will love them.
This “recipe” from Money Saving Mom for freezer bean and cheese burritos is a perfect use for these CHEAP beans (click on the photo for the instructions).