My grandmother on my Dad’s side was Portuguese and my grandfather was Mexican Apache, so I have had some pretty amazing refried beans when I was younger. My slow cooker is one of my best buds in the summer heat. I hate heating up the kitchen too often in this little farmhouse!
My recipe is more simple than you would think. You can double or triple the recipe, very easily. Today, I made it a single recipe because it was just enough for tonight and some leftovers tomorrow. 🙂 Note: I did not soak the beans before hand this time. It doesn’t matter. If you don’t soak, add in 2 hours for low or 1 hour for high.
Rinse, rinse, rinse!
Add everything into the pot!
Add in water.
I would like to say, I ADORE THAT YOU CAN FIND ORGANIC NON-GMO TORTILLAS EVERYWHERE! Sorry for the caps, I’m excited for these to be done! 🙂 Seriously, use a fork or a potato masher. You can even throw the mix into a food processor. I choose the least amount of dishes!
1 lbs pinto beans
1 large onion, chopped
4 Tbsp. minced garlic (6 cloves)
*Up to 1 1/2 Tbsp salt (This is the absolute max if you don’t pre-soak your beans.)
1 tsp black pepper
2 tsp cumin
2 tsp chili powder
1 poblano pepper, minced
5 cups hot water
Rinse the beans in a colander. Pick out any bad beans.
Combine all the ingredients in the slow cooker. Remove any floating beans. Cover, and cook on HIGH for 2 hours and on LOW for 4 hours.
Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. (We like our beans somewhere between the very-liquidy restaurant style beans, and the canned version of refried beans.)
Mash beans with a potato masher to desired consistency.
Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in Ziploc bags for later use.
You will save SO much money making your refried beans this way. They’re healthy and you control the ingredients. There’s no way I’m going to buy these in a can ever again.