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. This recipe for Slow Cooker Refried Beans is one of the first recipes I learned how to make in my slow cooker. It is such a great side dish, and it makes a ton of beans.

From Sommer Collier of A Spicy Perspective. Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. 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. It's 1/2 lb. of dry pinto beans.
2. It's 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. You need 1/2 tsp. of cumin.
7. It's 10 of twists freshly cracked pepper.
8. It's 1 1/2 cups of unsalted vegetable broth.
9. It's 2 cups of water.
10. Prepare 1/2 tsp. of salt, or more to taste.

Pour in the water and stir to combine. Perfectly from scratch Slow Cooker Refried Beans minus the refried part that are simply amazing. We love em' in our house and put them on everything! Heck we use our tortillas chips and these beans act as as a dip!

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..

So flippin' good you guys, you'll never buy canned again! I am even going to pull out a bullet point list to tell you all the reasons why I like this recipe so much: Beans, in general, are super cheap and a good source of protein. You don't have to soak these dried beans overnight (which I often forget to do). Want to make vegan refried beans that have no oil at all? My Vegan Slow Cooker Refried Black Beans are the ones for you.