slow cooker refried beans
Cinco de Mayo or any old taco Tuesday, your Mexican fiesta isn’t complete without the best slow cooker refried beans
My slow cooker gets used nearly every day. I actually think I need to invest in at least one, if not two more. I love making beans for taco Tuesday, and my slow cooker makes them SO easy. A few minutes of prep and quick pulse in the blender, and you have perfect refried beans. I used to have my beans cook all day on the stove, but lately I just don’t have time for that. And wile the kids would be perfectly happy to eat beans form a can, I have no intention of letting that happen. Not when homemade refried beans are so simple to make.
And when you make your refried beans in the slow cooker, there is no need for an overnight soak. I was always forgetting that part.
Simply add your beans, seasoning, and water to the slow cooker, cover, and cook on high 6 – 7 hours (8 – 10 if cooking on low)
When your beans are done, blend them up (or use a potato masher for more texture). I happen to prefer mine blended; they are ultra-smooth and creamy. Then top with your favorite fixings, spoon into tortillas, or spoon right into your mouth which is my preferred method of eating!
- 1 lb bag of pinto beans
- 1 Tbsp cumin
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp cayenne pepper
- 8 cups of water
- salt to taste
- place beans and spices in slow cooker
- cover with water
- cook on high 6 - 7 hours (low 8 - 10)
- before mashing or blending, you may want remove water if too much remains
- blend to your desired consistency
- season to taste with salt
- top with shredded cheese, cilantro, and jalapenos (optional)
- beans can be kept in an airtight container in the refrigerator for up to 3 days
Every night could be Mexican night with these easy slow cooker refried beans.