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Tuesday, February 23, 2016

Slow Cooker Refried Beans


     We just love our Mexican inspired food.  I am sure most of what we eat is really Tex-Mex or maybe more likely Midwest-Mex, but whatever it is we love it.  Slap it in a tortilla and we are likely to eat it.  Sprinkle it over tortilla chips and douse it in melty cheese... even better!



     I have used plenty of canned refried beans over the years.  They work just fine in most cases.  Usually a little liquid, a bit of spice and a few minutes in a saucepan and they are quite edible.  Especially since they are rarely the star of the show.  But, I thought it would be fun to try making my own.  I have a pantry full of dried beans and there isn't that much to refried beans, so it couldn't be that hard.  I made these over night, then in the morning I mashed them and refrigerated them.  I switched out the crock with one full of meat, chiles and spice.  By the time I was done working I had all of the makings for delicious baked chimichangas.  Don't worry, I'll be sharing more recipes as we go.  Baby steps, people!


     This recipe is frugal, easy and very customizable.  Like a little more kick? Add more cayenne! Like them perfectly smooth?  Pop those babies in a food processor or use your immersion blender!  Like to see some beans in your refried beans?  Get out the potato masher and don't go too crazy with it.  You can have them however you like!

   It only requires a few minutes of your time to throw everything in and a little mashing at the end.  Easy peasy!  Plus it makes a ton, so it is perfect for your big Cinco de Mayo party or you can use a little now and freeze the rest in right sized portions and take them out when you need them.

Slow Cooker Refried Beans
makes roughly 7 cups 


Ingredients:

1 pound dried pinto beans
1 onion, finely diced
1 T garlic powder
1 T cumin
2 tsp salt
1 tsp cayenne pepper
8 cups water


  1. Rinse beans, drain and place in a slow cooker. 
  2. Add onions, garlic, cumin, salt and cayenne. 
  3. Cover with water and place lid on slow cooker.
  4. Cook on low for 10-12 hours.
  5. Once beans are very tender, remove excess liquid.  Place it in a bowl in case you would like to add some back later, but do yourself a favor and take as much out as you can get.  It is easier to add it back in later than it is to take it out once you start mashing.
  6. Using a potato masher, smash beans to your desired texture.  If you want really smooth beans, you can use an immersion blender or food processor.  Add back a little bit of the bean liquid if you'd like in order to get your desired consistency.  Salt and pepper to taste. 

14 comments:

  1. We are so Midwest Mex too, lol!! My boys love refrained beans so this may be a great healthier alternative to canned, plus I like that it makes a larger amount. Now I am hungry for Mexican!

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    1. It does make plenty that is for sure! I can't wait to try black beans next!

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  2. I love this idea! No soaking beans or anything. The idea of throwing them in the crockpot overnight seems perfect to me. I bet they were way better than the kind that come in the can.

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    1. It's definitely easy and so much cheaper if nothing else!

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  3. I love refried beans and cannot wait to try these. Genius! Thank you for sharing!

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    1. Thank you! They are so easy and really good. This batch is almost gone already, so I can't wait to get the next batch made and frozen!

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  4. So much healthier than traditional refried beans. Thanks for sharing on the Creative K. Kids Tasty Tuesdays Linky Party. I hope you will join us again next week.

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  5. Carlee, I've made refried beans in a pinch with a can of pinto beans, but dried beans are so much better for us. We eat a lot of Mexican food too, almost anything is better than a tortilla, right? I'm going to use your recipe and freeze some for future use thanks for sharing it, this is brilliant!

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    1. You are absolutely right, tortillas just make anything more fun if nothing else! This is perfect for making and freezing. I hope you love them!

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  6. I've been anxious to read your recipe, as I LOVE refried beans, and have NEVER made them from anything other than a can.
    Once I am over this cold and back to "normal" I have to try this!

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    1. I was hoping you were feeling better by now! Soon, I am sure!

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  7. Wow, no need to soak is great! Would love to give this a try. Thanks for sharing on Merry Monday.

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    1. It does make it easy, that is for sure! I hope you enjoy it!

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