Slow-Cooked Refried Beans
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These are absolutely the best homemade slow-cooked refried beans I have ever made! It took a few tries, but this recipe is a keeper!
What do I love even more about this recipe?
It makes the best slow-cooked pinto beans I have ever had too! I can make three different meals from just this one batch of beans.
The traditional refried beans, of course, perfect for dips, burritos, or a side dish.
Serve them whole in a burrito with chunks of roasted sweet potato, rice, fresh mango salsa, and guac. It’s amazing!!
Or maybe this…
Ladle some into a bowl with the juice from the slow cooker; add some leftover rice and stir. This makes a delicious, hearty bean soup. Perfect for lunches too.
My recipe is for a double batch because when I make these I like to divide them up…leave half of the batch whole, and mash (refried) the other half. I freeze them into 2 cup containers and heat them up for quick lunches or dinners. This recipe will require a large slow cooker, or divide the recipe in half for a smaller sized slow cooker.
Some folks say beans don’t have to be presoaked. We eat beans daily, and I haven’t been pleased with the results when I skip the presoak step. So I will suggest it, but it’s entirely up to you. Also, I always use the presoak quick method instead of soaking the beans overnight.
To count weight watcher points, a 1/2 cup of refried beans is 4 points and 1 cup of whole beans is 6 points.
*Presoak quick method: Rinse the beans in a colander. Discard any stones or debris. Place beans in a pot and cover with about 2 inches of water. Bring water to a boil on high. Cook for 1 minute, remove from heat and cover. Let sit for 1 hour. Drain and rinse beans and they are ready for your recipes.
To Make Slow-Cooked Refried Beans You Will Need These Ingredients:
- Dried pinto beans – presoaked and drained. *I use the quick method.
- Garlic cloves
- Yellow onions
- Jalapeno peppers
- Green and red bell peppers
- Black pepper
- Cayenne pepper
- Chicken broth, vegetable broth for plant-based diets ~ check labels for corn, gluten, dairy, and soy ingredients.
Refried beans store perfectly in freezer containers and will keep in the refrigerator for up to 5 days in a sealed container.
You will be draining off and saving some of the water and broth at the end of the cooking time. The amount of liquid you decide to add back while mashing the beans will depend on the consistency you prefer of the refried beans.
A coarser consistency of refried beans.
A smoother consistency of refried beans.
Leave beans whole for burritos or a side dish.
One of our favorite Meatless Monday meals:
~slow-cooked pinto beans
~baked or roasted sweet potato cubes
~fresh mango salsa
Slow-Cooked Refried Beans
- Slow Cooker
- 2 lbs about 5 cups dried pinto beans - presoaked and drained. *I use the quick method.
- 10 cloves of garlic or 5 tsp minced.
- 2 medium yellow onions chopped.
- 2 jalapeno peppers finely chopped.
- 1/2 each - green and red bell pepper. Seeded and chopped. or both whole peppers
- 1/2 tsp black pepper.
- 1 Tbsp salt
- 1/2 tsp cumin
- 1/4-1/2 tsp cayenne pepper I use 1/2
- 7 cups of water
- 4 cups chicken broth vegetable broth for plant-based diets.
- In a skillet use a little broth to sauté garlic, onions, and all of the peppers.
- Add seasonings and continue cooking a few minutes more. Add sautéed vegetables and presoaked beans to your slow cooker with water and broth. Mix well.
- Cover and cook on low 12 hours, or on high for about 8 hours. Don't ask me why...but I prefer low for 12 hours.
- For traditional refried beans, drain the beans reserving 1/2 - 1 cup of the liquid.
- Use a potato masher or a hand mixer to mash beans to desired consistency adding liquid as needed.
- You may find you like your refried beans left coarser, or maybe you prefer a smoother consistency. It's completely up to you how much liquid you add while mashing.
- Serve them up or place in freezer containers to use at a later time, like on a busy weeknight.
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