Making your own refried beans saves a lot of money. Have you seen how cheap a bag of beans is? It is about a dollar and you can get several cans worth of refried beans from one bag. I never really thought any one kind of refried beans were any better than the next until I tried this recipe a few years ago. These are so, so good. Seriously. I could eat these by the spoonful. Not saying I have or anything 🙂 I haven’t bought a can since finding this recipe!
Just plop the beans into the crockpot to soak in water overnight, rinse them and then let it cook for about 5 hours. Add your spices, butter and maybe some cheese and you’ve got refried beans. I like to separate mine into 1 2/3 cup portions and freeze them to pull out as needed. It is so easy to make these and it is nice that you can get several cans worth from one batch.
Refried Beans in Slow Cooker
- 3 cups dried pinto beans
- 3 tablespoons unsalted butter
- 5 jalapeño rings chopped
- 1/2 tablespoon sea salt
- 1/2 tablespoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 cup shredded cheese optional
- Rinse the pinto beans and remove any that look damaged or discolored. Place them in a 4-quart slow cooker and cover with water. Let the beans soak overnight.
- Drain and rinse the soaked beans. Return them to the slow cooker and add enough fresh water to cover them by 2-3 inches.
- Stir in the chopped jalapeño rings, butter, sea salt, garlic powder, onion powder, cumin, and chili powder.
- Cover and cook the beans on high for 5-6 hours, or until they are tender and can easily be mashed with a fork.
- Drain any excess liquid from the beans and reserve it if you prefer a thinner texture.
- Use a potato masher or immersion blender to mash the beans until they reach your desired consistency. If you want them to be smoother, add some of the reserved cooking liquid.
- Stir in the shredded cheese, if using, and serve hot.
- Enjoy your homemade refried beans made easy with the slow cooker!