Slow Cooker Refried Beans

Name: Slow Cooker Refried Beans
Ingredients: 1 pound dry pinto beans, washed OR 6 cans pinto beans, drained and rinsed; 1 onion, peeled and chopped; 1 jalapeño, chopped; 5 garlic cloves, whole; 2 teaspoons pepper; 1 teaspoon cumin; 9 cups water, OR 5 cups water and 4 cups chicken broth; 3 teaspoons salt; 1/2 pound chorizo cooked and drained, optional

Published Mar 23, 2022

Last Updated Aug 6, 2023

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An easy way to have some yummy beans!

Ingredients

1 pound dry pinto beans, washed OR 6 cans pinto beans, drained and rinsed
1 onion, peeled and chopped
1 jalapeño, chopped
5 garlic cloves, whole
2 teaspoons pepper
1 teaspoon cumin
9 cups water, OR 5 cups water and 4 cups chicken broth
3 teaspoons salt
¹⁄₂ pound chorizo cooked and drained, optional

Directions

Place all the ingredients in a large slow cooker except salt and chorizo (if using).
Cook on high for 8 hours if using dry beans.
Cook on high for 4 hours if using canned beans.
Place a colander over a stockpot and drain as much water as you can from the beans.
Use an immersion blender or potato masher and mash the beans until they reach your desired consistency, if they are too thick add some of the cooking liquid back in.
Stir in salt and chorizo (if using).
Serve hot or store in an air-tight container in the refrigerator for later use.

Recipe Video

30:54

Prepping for all the dinners!

Published Apr 3, 2022

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