Refried Beans In The Slow Cooker

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Hello there, Slow Cookerers!

I hope you are doing well today.

My family has been on a Mexican food kick, and because of that my refrigerator is currently filled with teeny tiny plastic containers filled with various meats and vegetables ----

all spiced with Taco Seasoning.

But. We happen to be out of refried beans --- so I'm going to make up a big batch today as a side dish and then eat up the rest of our leftovers.

I can hear you now: why oh why Steph would I want to make refried beans in the slow cooker when I can buy a can for 79??

Answer:

Because you can! And that gives you MAJOR bragging rights and also this way you can control what goes into them, keep the sodium super-low, etc.

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I care about you. I care about your health.

and I also want to help you have major bragging rights. ;-)

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Refried Beans in the CrockPot Slow Cooker

makes approx 6 cups

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2 cups of dried pinto beans, sorted

1 1/2 yellow onions, peeled and cut in half

1 1/2 red onions, peeled and cut in half

10 whole garlic cloves

2 teaspoons cumin

1 teaspoon coriander

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The Directions.

You will need to soak the beans overnight. Not only will this soften them better, but it will help release the gas.

Rinse the beans well in a colander, and dump into the crockpot.

Put them back in the crockpot with enough clean water to cover the beans with about an inch of water.

Stir in the cumin and coriander.

Peel and cut the onions in half, and put them in the crockpot. (you are letting the onion flavor permeate into the beans, that's all we're doing, here).

Peel all of the garlic, but toss them in whole.

Cover the crock and cook on low for 8-10 hours, or until the beans are tender.

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I cooked ours for exactly 9 hours. The were soft, and some of the beans had split.

Fish out the onion and the garlic cloves. If you want to keep some of the garlic in for flavor, you may.

It's your choice.

If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor.

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Using a potato smasher, or hand mixer, mash the beans.

Now you have two options:

You can just start using the beans (the way I do, because I'm pretty darn lazy), or you can scoop hunks of smooshed beans out of the crock and fry them on the stove top with a bit of butter or olive oil (or lard, or bacon fat).

Your choice.

No salt was added, so you'll need to season to taste.

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The Verdict.

Freeze any leftover beans you may have in tightly sealed plastic bags or freezer containers and use within six months.

I like to thaw the baggies in warm water, then add a tiny bit of taco sauce and shredded cheese and microwave to warm up for an after-school snack for the kids.

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When I taught preschool, I had bought a 25-pound bag of pinto beans from a restaurant supply store for the kids to play with in sensory bins.

Because of this I have a LOT of beans.

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This recipe calls for 2 cups, which is a standard size bag of beans, but if? you have a super large slow cooker that will accommodate more than 2 cups, go for it!

Sugar's note: make sure you don't run out of water.

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Enjoy!! Happy Slow Cooking!!!

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xoxo steph

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“If the person you are talking to doesn’t appear to be listening, be patient. It may simply be that she has a small piece of fluff in her ear.”— Winnie the Pooh

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? Sugar

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