Description
A simple and authentic slow cooker recipe for creamy refried beans made from dry pinto beans, seasoned with onion, jalapeno, garlic, and spices. These beans are cooked low and slow for perfect tenderness and then mashed to a smooth, flavorful consistency, ideal as a side or dip.
Ingredients
Scale
Beans and Vegetables
- 1 onion, peeled and quartered
- 3 cups dry pinto beans, rinsed (or a mix of pinto and black beans)
- 1/2 jalapeno pepper, fresh, seeded and chopped
- 2 tablespoons minced garlic
Seasonings
- 3 teaspoons salt
- 1 & 3/4 teaspoons freshly ground black pepper
- 1/8 teaspoon ground cumin
Liquids
- 9 cups water
Instructions
- Combine Ingredients in Slow Cooker: Place the quartered onion, rinsed dry beans, chopped jalapeno, minced garlic, salt, freshly ground black pepper, and ground cumin into the slow cooker. Pour in 9 cups of water and stir well to combine all ingredients evenly.
- Cook the Beans: Set the slow cooker to high heat and cook for 8 hours. During cooking, check the water level occasionally and add more water as needed to keep the beans submerged. Be cautious not to let more than 1 cup of water evaporate, as too much evaporation indicates the temperature may be too high.
- Strain and Mash Beans: Once the beans are tender and fully cooked, strain them and reserve the cooking liquid. Mash the beans using a potato masher or use an immersion blender to achieve your desired consistency. Add reserved cooking liquid gradually to reach the creamy texture you prefer.
- Adjust Seasoning and Serve: Taste the refried beans and add more salt if necessary. Serve warm as a side dish, dip, or in your favorite Mexican-inspired recipes.
Notes
- If you prefer smoother refried beans, use an immersion blender or a regular blender for pureeing.
- To control the heat, seed the jalapeno carefully or omit it if you prefer a mild bean.
- Adding water during cooking prevents beans from drying out and ensures even cooking.
- Keep an eye on evaporation levels to avoid drying or burning the beans.
- These beans freeze well for up to 3 months in an airtight container.
