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Slow Cooker Refried Beans Recipe

Slow Cooker Refried Beans
  • Prep time: 15 Minutes
  • Cook time: 8 Hours
  • Total time: 8 Hours & 15 Minutes
  • Serves: 8

Ingredients

  • 3 cups dry Pinto beans or red kidney beans, soaked and rinsed
  • 1 onion, diced
  • 1 jalapeno, seeded & diced
  • 2 tsp garlic crushed
  • ½ Tbsp cumin, ground
  • 2 tsp salt
  • 6 cups water

Instructions

  1. If you're using dry red kidney beans, boil them over the stove for a minimum of ten minutes. Drain and rinse before adding them to the slow cooker.
  2. Add all the ingredients into a slow cooker.
  3. Cook on high for 8 hours.
  4. Drain the cooking liquid into a spare bowl. (Don’t discard)
  5. Using a potato masher or immersion blender, mash the beans until smooth. Slowly add the cooking liquid back in to get to the consistency you like.
  6. Season to your liking.
  7. Serve & Enjoy.

Recipe Tips

  • If the mixture is too thick, then add some water to help thin it out a bit.
  • The pinto beans don’t need to be soaked beforehand as we’re cooking them for a long time. Just make sure you give them a good rinse before adding them to the slow cooker.
  • Dry red kidney beans can become toxic. So, ensure that you boil them for a minimum of ten minutes to remove any toxins before adding them to a slow cooker. I also only recommend cooking them on high.
  • You can use either pinto or red kidney beans to achieve pretty good results with this slow cooker refried beans recipe. I haven't tested it with any other type of bean, so keep this in mind if you want to use something else.

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