Refried Beans - Growing Up Gabel @thegabels

Making refried beans in the slow cooker is ridiculously easy. Just let the beans cook for a few hours, mash them up and then eat or freeze for later.

Refried Beans - Growing Up Gabel @thegabels

I have been doing A LOT of cooking lately attempting to stock up my freezer as I just started homeschooling.  I’m convinced I won’t have time for anything except teaching and preparing to teach.  The Fall is also a very busy time for us because it’s football season and my husband is a high school band director so we pretty much eat, sleep, and breath marching band.   But it’s always nice to have a few options for dinner in the freezer.

I love re-fried beans.  Or I should say I love refried beans at a Mexican restaurant.  I have tried many times to make them at home and failed.  Miserably. But not this time! This recipe is a keeper and it turned out the best re-fried beans this side of Chevy’s Mexican Restaurant.  I love to serve these with chicken enchiladas made with homemade tortillas and red enchilada sauce.

Please note: DO NOT ADD THE SALT UNTIL THE END! Thankfully, I caught this little instruction just as the beans were starting to cook so I just strained them and re-did the spices/water.  But don’t do it. DO NOT ADD THE SALT UNTIL THE END. Ok? Ok!

Yields 3

Slow Cooker "Re-fried" Beans

Creamy, delicious and just about perfect re-fried beans.

5 minsPrep Time

8 hoursCook Time

Save Recipe

Ingredients

  • 1 pound bag of pinto beans
  • 2 garlic cloves, diced
  • 1 medium onion, diced
  • 1 jalapeno (or half of it), seeded and diced
  • 1/2 teaspoon (or less to taste) chili powder
  • 6 cups water
  • 1 Tablespoon salt (or more or less to taste)

Instructions

  1. Dump beans into a colander and pick out any that are broken or shriveled. Rinse with water.
  2. Put beans and the rest of the ingredients EXCEPT SALT in a slow cooker. Stir to mix.
  3. Cook on low for 8 hours or high for 4-5 hours. It's fine to overcook as they will mash easier if soft.
  4. Once beans are nice and soft, drain out as much liquid as possible.
  5. Mash beans, adding liquid back in as needed to get the consistency you like.
  6. Add salt to taste, a little a time so as not to oversalt.
  7. Serve warm with rice and/or cheese.
  8. Or put in to a freezer safe container and freeze.
https://growingupgabel.com/slow-cooker-re-fried-beans/

 

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9 comments on “Slow Cooker Refried Beans

  1. Pingback:50 Taco Recipes for Taco Tuesdays - Growing Up Gabel

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  3. Thanks for sharing! I have a bag of pintos, and was wanting to make a recipe like this – I make beans in the slow cooker a lot, but hadn’t tried refried yet. Found you on Gooseberry Patch. Thanks for a great & timely post : )

  4. I love cooking my own refried beans in the crock pot! Your recipe is slightly different than mine, so I will definitely have to try it!! Thanks for sharing at Foodie Friends Friday!

  5. This one sounds like a must try! Thanks!

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  7. This actually looks amazing to me! I love refried beans and use them for so many things–the idea of refried beans that aren’t fried and cost 1/3 the price is beautiful. 🙂 Thanks for sharing! Also, I’ve been scrolling through your blog and have really enjoyed it! You have a lot of recipes that I can’t wait to try!

    • Camille on said:

      Thanks, Carla! I can’t say enough good things about this recipe. I had all but given up on making re-fried beans at home!

      I should probably just make this a cooking blog because I mostly post recipes! But I need somewhere to post my craftiness! Thanks for reading.