Slow cooker refried beans: an easy, fat free ooption with amazing flavor. These are much better than the canned refried beans. You must try these instead of opening a can next time you’re cooking Mexican.
Put the beans in a colander and rinse under cold water. Place the rinsed pinto beans in your slow cooker.
Add the cumin, ground cayenne pepper (if using), black pepper and salt (remember with the spices, you can always add more, but you can’t take away). Then add the chopped onion and finely chopped garlic.
Top everything with the hot tap water and mix it up a bit with a spoon or clean hands. If there are any pinto beans that are floating, discard them.
Cover the slow cooker and set to low for 10 hours (tip: prep and start just before bed).
At about the 9 hour mark (if possible), give the beans a good stir. Then mash them up a bit. Cover and let cook for 1 more hour, still on low.
After they’ve cooked for another hour on low, give them another good mash to desired chunkiness. You can also blend these with an immersion blender, regular blender or food processor.
Optional: Stir in a tablespoon or so of bacon grease/fat. Mash one last time and you’re ready to eat these refried beans.
To freeze: Place cooled beans in zip-top freezer bags and store in the freezer for up to 3-4 months.
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I just made these and they are very good. I didn’t have cumin so substituted chili powder. I used 1 Tbsp of kosher salt and they are still quite salty – I will use a little less next time. Leave plenty of time for these to cook – my crock pot is quite old and it took 12 -13 hours at least.
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