These slow cooker refried beans are the easiest part of an authentic Mexican meal, with a jalapeño kick. Just toss everything in a crock pot, then strain and blend and voila! Magically delicious refried beans.

How to make slow cooker refried beans

Eric’s birthday was this weekend. I decided to make him some Mexican food, because you can never go wrong with those same 10 ingredients that all Mexican food is made from. (Tortillas, meat, beans, cheese, etc.) I really don’t blame them for not expanding their repertoire. Why mess with perfection? (They really missed the boat on desserts though.)

Slow Cooker Refried Beans

I made chicken flautas with pico de gallo and avocado cream sauce, horchata, and these beautiful refried beans.

It was heavenly. It was a bit labor intensive, but it was worth it. Everything becomes a little more complicated when you are cooking an elaborate meal but still have to nurse your baby every few hours. I learned that making horchata while nursing an infant results in a lot of rice on the floor.

These refried beans were the easiest part of the meal. You just toss everything in a crock pot, then strain and blend and voila! Magically delicious refried beans. I love that they have a bit of a kick to them from the jalapeno. Happy birthday Eric!

Originally published April 29, 2013

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Refried Beans (Slow Cooker)

These refried beans are super easy. You just toss everything in a crock pot, then strain and blend and voila! Magically delicious refried beans with a bit of jalapeno kick!

Ingredients

  • 1 onion, peeled and quartered
  • 3 cups dry pinto beans, rinsed (or a mix of pinto and black)
  • 1/2 jalapeno pepper, fresh, seeded and chopped
  • 2 tablespoons minced garlic
  • 3 teaspoons salt
  • 1 & 3/4 teaspoons black pepper, fresh ground
  • 1/8 teaspoon ground cumin
  • 9 cups water

Instructions

  • Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on high for 8 hours, adding more water as needed. If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  • Once the beans have cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. I used an immersion blender for this step. If you don't have one, use a regular blender. Put them all in if you want it really smooth, or put a portion of the beans into the blender, then mash with the remaining whole beans. Season with additional salt to taste.

Notes

Nutrition

Serving: 0.5 cup, Calories: 139 kcal, Carbohydrates: 25 g, Protein: 8 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 477 mg, Potassium: 557 mg, Fiber: 6 g, Sugar: 1 g, Vitamin A: 7 IU, Vitamin C: 4 mg, Calcium: 53 mg, Iron: 2 mg