Set it and forget it! Who doesn’t love that? Use your slow cooker to make the perfect pot of creamy refried beans. They can be served plain or even with tacos.
Set it and forget it! It’s the joy of owning a slow cooker. Plus, in the summer, it’s a perfect cooking option. Who wants to heat up the whole house when you can use something as simple as a slow cooker? These refried beans are a breeze to make and pack tons of flavor. Don’t let it scare you that the recipe makes more than 8 servings. It can be served for breakfast, lunch and dinner. Talk about versatile!
Slow cooker refried bean recipe
Adapted from Our Best Bites
Yields more than 8 servings
- 1 pound dry pinto beans
- 1 large yellow onion, cut in half
- 6 cloves garlic, divided
- 1 jalapeño, seeded and chopped (optional)
- 2 tablespoons apple cider vinegar
- 4 tablespoons vegetable oil
- Kosher salt, to taste
- Add dried beans to a strainer and rinse. Pick out any shriveled-looking beans or stones.
- Put beans in a pot and cover with 1 inch of water. Boil for 15 minutes, drain and add to the slow cooker crock. Cover with 2 inches of water and add in onion, 4 cloves garlic and optional jalapeño.
- Cover and cook on high for 4-6 hours. You want the beans to be soft but not falling apart or mushy.
- When beans are ready, reserve 1/2 cup cooking liquid and drain the beans. Add the vinegar to the reserved cooking liquid.
- Add drained beans to the bowl of a food processor or blender. Pour in half the reserved liquid, pulse a few time until you reach your desired consistency. If needed, add more water to thin out the mixture. (If your food processor is not that big do this in two steps. You don’t want to blend too many beans at once.)
- Mince garlic. In a large skillet heat olive oil. Add in garlic, stir till fragrant. Pour in beans and cook together over medium heat for about 5 minutes.
- Serve with a spoon or on tortillas.