Homemade Refried Beans
Let the slow cooker do the work! Start these in the morning and you'll have your new favourite refried beans by dinner time.
Equipment
- Slow cooker
- Immersion Blender
Ingredients
- 1 onion medium, peeled and halved
- 3 cups dry pinto beans rinsed
- 2 tsp salt
- 1 tbsp garlic powder
- 1 tsp cumin
- 1½ tsp ground black pepper
- 9 cups water divided, see instructions
Instructions
- Place the cut onion, 2 cups rinsed pinto beans, 2 tsp salt, 1 tsp garlic powder, 1 tsp cumin, and 1½ tsp ground black pepper into a slow cooker.
- Pour in 4 cups of water and stir to combine.
- Cook on High for 8 hours, checking and stirring every 2 hours, adding just enough water as needed to keep beans barely covered.
- Once the beans have cooked, mash the beans and onion with an immersion blender until as smooth (or chunky) as desired. Will thicken significantly when cool.
- Serve hot, or let cool and refrigerate for up to 3 days or freeze for longer storage, up to 3 months.
- For authentic refried beans (frijoles refritos), fry the mashed beans in an oiled skillet until a super thick paste forms.
Notes
If more than 9 cups total water is needed, use a lower heat setting next time.
Nutrition
Calories: 262kcalCarbohydrates: 48gProtein: 16gFat: 1gSaturated Fat: 1gSodium: 896mgPotassium: 1051mgFiber: 12gSugar: 2gVitamin A: 6IUVitamin C: 6mgCalcium: 99mgIron: 4mg