Slow Cooker Refried Beans

Slow cooker...big batch of delicious beans...that freeze well.

So many things to love about these beans.  It doesn't take much effort to throw everything into the slow cooker and let it do its work.  It just takes a few minutes at the end to drain and puree the beans in the food processor or with an immersion blender.  A word of the wise...add fresh water or chicken broth to the beans as you puree them to thin out the consistency of the beans.  Don't reserve and use the drained liquid from the cooked beans, you'll have some gastrointestinal difficulties.

And there you go: delicious refried beans without the hassle of 're-frying' and the addition of oil.  Here are my top three refried bean dishes:

1) Seven layer dip: Layer beans, pepperjack cheese, sour cream, salsa and avocado.  Serve with tortilla chips.

2) Baked beans and cheese: Place desired amount of refried beans in a glass baking dish.  Sprinkle beans with a mixture of pepperjack and cheddar cheese.  Bake at 350 degrees for 20 minutes.  Serve as a side with tacos or fajitas.

3) Burritos: Mix 3 cups of refried beans with a small can of diced green chilies.  Place a few spoonfuls of bean mixture in a tortilla and add some grated cheese.  Roll up the tortilla.  Heat a cast iron skillet over medium heat and spray both sides of the burrito with cooking spray.  Cook the burrito in the skillet on both sides until golden brown. 


Slow Cooker Refried Beans
From Six Sisters' Stuff

1 onion, peeled and halved
3 cups dry pinto beans, checked for stones and rinsed
1 jalapeno pepper, seeded and chopped
2 TB minced garlic
3 tsp salt
1 tsp freshly ground black pepper
1/4 tsp ground cumin
5 cups water
4 cups chicken broth or vegetable broth

Place all ingredients in the slow cooker and stir to combine. 

Set slow cooker to high for 5-6 hours.    

Drain the beans and remove the onion.  

Use a food processor or immersion blender to puree the beans, adding water or chicken/vegetable broth as needed to achieve the desired consistency. Add extra salt if needed.

Refrigerate or freeze in airtight containers.  

Click to print