Turn to your crockpot for the most flavorful refried beans – without the refry! You’re going to love how easy and delicious these Slow Cooker Refried Beans are!
You all know by now that I am obsessed with my slow cooker. It truly is a lifesaver and there is nothing like coming home to a hot meal after a long day. We are back into swim season now which means practices every night. Every.Single.Night.
Don’t get me wrong, I actually look forward to sitting on the pool deck and relaxing for an hour, watching the boys work their little butts off. I also love that they come home thoroughly exhausted and ready for bed :)
So devious am I…
We are all about Mexican in our house. We take it however we can get it – burritos, tacos, enchiladas, nachos – we love it ALL! Since beans are a crucial part of any Mexican meal (at least for us…) I love making up these beans in the slow cooker, eliminating one part of the meal prep process at night.
These beans will pretty much blow you away with their amazing flavor and texture. No, they are not refried. They just look, taste, and act like refried beans but are infinitely more healthy.
Slow Cooker Refried Beans are the perfect accompaniment to your favorite enchiladas and make the most delicious bean and cheese burritos for a quick dinner later on in the week. I make my own homemade flour tortillas for maximum deliciousness.
Try this recipe once and I just bet you won’t be buying canned any more :)
- 3 cups dry pinto beans, rinsed and picked through
- 1 jalapeno pepper, seeded and chopped
- 1 yellow onion, peeled and quartered
- 3 cloves garlic, minced
- 2 tsp pepper
- 1 tsp salt
- 1 tsp ground cumin
- 64 oz low sodium chicken broth or stock (plus enough water to cover beans entirely)
- Place beans, chopped jalapeno, onion quarters, garlic, and seasonings into a slow cooker.
- Pour the broth over the top and stir gently. If the beans are not covered, add water until they are.
- Cook beans on high for 8-9 hours, checking occasionally and adding additional water if needed.
- Check for tenderness and then strain off the liquid, reserving it in a small bowl.
- Mash the beans with a potato masher, adding in liquid until desired consistency is reached.
More Mexican favorites:
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