These beans may not appear to be the most attractive of foods, but they are unquestionably wonderful and pair well with Mexican cuisine.
Refried beans come from Mexico, as you might assume.
They’re still quite popular in Mexico, and they’re utilised in Mexican cuisine all over the world.
Pinto beans are commonly used in refried beans;
however other beans can also be used.
The beans are quite simple to prepare and may be done in the slow cooker.
This recipe is fantastic if you want to make your food from scratch rather than buying canned goods from the store.
You should notice that this recipe tastes remarkably similar to the store-bought version.
It’s a little less salty than regular refried beans, but it still has that wonderful meaty flavour we all adore.
One of the best aspects of creating this dish at home is knowing exactly what goes into it.
You can also make changes to the recipe to suit your preferences.
After you’ve mashed the beans, you can always alter the flavour.
Alternatively, you can add extra seasoning with the rest of the ingredients at the beginning.
Simply taste it and gradually adjust the seasonings to your preference.
If you find the bean mixture to be too thick, add a little additional liquid to make it runnier.
It’s a delicate balancing act, but once you’ve achieved the perfect consistency, you’ll be overjoyed.
Recipe for Slow Cooker Refried Beans:
Slow Cooker Refried Beans are simple to cook and turn out ultra-creamy thanks to the use of butter.
It’s great as a side dish or on its own!
It’s a fantastic side dish that yields a large number of beans.
Refried beans can be smoothed by following the following steps:
Would your beans be too thick?
Save the leftover pinto bean broth you made during the cooking process.
These juices are excellent for rehydrating and smoothing out beans.
Add a splash of water and stir if you didn’t keep these.
Serving suggestions for this recipe:
The Best Way to Store Leftovers:
Because this recipe creates a huge batch, there will almost certainly be leftovers.
I prefer to freeze them in individual serving containers and then thaw them as required.
Fridge: In a closed container, store for up to 4–5 days in the refrigerator.
Freezer: Refried beans can be frozen for up to 3 months to extend their shelf life. Allow the beans to cool completely before dividing them into serving sizes and freezing them in freezer-safe containers or freezer bags.
For saving space: Using freezer bags, freeze the beans flat. Simply cool the beans fully before portioning them into Ziplock freezer bags and putting a date on them. Remove as much air as possible before sealing the bags, then squash the beans so that the bag sits flat.
To reheat: Allow frozen beans to defrost overnight in the refrigerator before reheating. Warm the beans on the stovetop or in the microwave until they are warm. Because the beans thicken as they cool, you can thin them out with a little water or vegetable broth.
This recipe makes a lot of slow-cooked refried beans, so if you have any leftovers, they will keep for three to five days in the fridge.
You may also freeze this dish and then reheat it when you need it.
I wouldn’t recommend using this as a dip once it’s been frozen and warmed.
I hope you appreciate these slow cooker refried beans as much as I do and that you have no problems making them.
What’s the deal with my refried beans being so watery?
Use a food processor or an immersion blender to make the sauce.
A traditional blender will require more liquid to function properly.
Is it possible to make Instant Pot refried beans with this recipe?
Yes, this crockpot refried bean dish can be converted!
Here’s how I learnt to use my Instant Pot to modify this recipe when I forgot to soak the beans overnight or start them too early!
What’s the best technique to make homemade refried pinto beans?
Of course, in the cooker! It’s really simple! Soaking your beans overnight is the best way to ‘de-gas’ them and is especially beneficial for persons with sensitive digestive systems.
Do you want to make a double batch of this recipe?
This recipe can be doubled if you have a 6-quart or bigger baking dish.
The cooking time remains the same, but the lid must be kept on the entire time.
Is it necessary to soak my beans overnight?
Your beans do not need to be soaked overnight.
The beans will be tender if you cook them long enough.
If you insist on soaking the beans, you can do so and follow the same method; the cooking time will be the same.
How long should you cook for?
Cover and simmer the beans on high for 5-6 hours or low for 10 hours on the high level.
A good suggestion is utilizing slow cooker to make some delicious Ham and Beans.
Slow Cooker Refried Beans
- 1 Slow Cooker
- Pinto beans 1 pound
- 1 yellow onion sweet
- 4 chicken bouillon cubes
- 2 peeled garlic cloves
- 1/8 teaspoon cayenne
- 6 cups water
- salted butter ½ cup
- There’s no need to soak anything in this recipe! Without soaking the beans, they cook wonderfully. You may still make this recipe if you want to soak the beans overnight, but the cooking time will be the same.
- Cut the onion into four large pieces with a large knife. In a large skillet over medium-high heat, pour in the cooking oil. Brown the onion slices on all sides after adding them to the pan.
- Sort the beans, removing any rocks or pieces of dirt. After rinsing the beans, place them in the slow cooker.
- Place the sautéed onions on top of the beans.
- In a mixing bowl, combine the chicken bouillon cubes, garlic, and cayenne powder. On top of that, pour the water.
- Cover and cook on HIGH for 5-6 hours or low for 10 hours.
- When the cooking time is over, scoop off about half of the pinto bean soup and save it aside in case you need extra liquid.
- Using a stick of butter, toss the beans. Using an immersion blender, puree the beans until smooth. If you don’t have an immersion blender, use a potato masher to mash the potatoes. Add the leftover broth if the beans are too thick.