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Mom On Timeout

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Slow Cooker Refried Beans

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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!

Easy and delicious Slow Cooker Refried Beans (without the refry!) | MomOnTimeout.com

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…

Easy and delicious Slow Cooker Refried Beans (without the refry!) | MomOnTimeout.com

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 🙂

Easy and delicious Slow Cooker Refried Beans (without the refry!) | MomOnTimeout.com

Slow Cooker Refried Beans
 
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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!
Serves: 8-10 servings
Ingredients
  • 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)
Instructions
  1. Place beans, chopped jalapeno, onion quarters, garlic, and seasonings into a slow cooker.
  2. Pour the broth over the top and stir gently. If the beans are not covered, add water until they are.
  3. Cook beans on high for 8-9 hours, checking occasionally and adding additional water if needed.
  4. Check for tenderness and then strain off the liquid, reserving it in a small bowl.
  5. Mash the beans with a potato masher, adding in liquid until desired consistency is reached.

More Mexican favorites:

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Easy Homemade Flour Tortillas

Flour Tortilla Chips

Homemade Flour Tortilla Chips

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Chipotle Inspired Pico de Gallo

Avocado and Feta Salsa Recipe

Avocado and Feta Salsa

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Comments

  1. I’m obsessed with my slow cooker, so anytime I can use it, I will! These beans sound awesome! And your pics look great! I always hate taking pics of brown food. It’s hard to make it look as good as it tastes!

    Reply

  3. I love cooking beans from scratch. I did refried beans a long, long time ago and now I’m inspired to do them again! Just had to say that swimming is a great sport! Our boys played water polo so of course also did swimming each spring. They were in the pool pretty much all year round! It’s SO good for them. Swimmers are the best conditioned athletes out of all the sports.

    Reply

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