Slow Cooker Refried Beans
Love Bakes Good Cakes
Love Bakes Good Cakes
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  • 3 K Share
  • 2 cups
  • 16 oz
  • 15 min Cook Time 6 hours Serves
  • 15-20 adjust servings
  • 2 lbs pinto beans, sorted and rinsed 1 medium white or yellow onion, finely chopped 4-6 cloves garlic, minced 2 tbsp salt 1 tsp ground black pepper 2 tsp ground cumin 2-1/2 quarts hot water Instructions Combine all ingredients in a slow cooker. Turn the heat setting to HIGH, cover, and cook for 4 hours Turn the heat down to LOW and cook for an additional two hours. Strain away the liquid into a bowl, and pour the beans into a large bowl or the bowl of a stand mixer (this is an easy way to mash the beans). Mash with a potato masher or mix on medium speed in the stand mixer, adding liquid back into the beans 1/4 cup at a time until it reaches your desired consistency. Discard remaining liquid and add more salt or cumin to beans if needed. Serve and store any leftover refried beans in the fridge for up to 2 weeks, or freeze. by Jamie Sherman
  • 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  • 3 K Share



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