These homemade “refried” beans are SO MUCH better tasting and healthier than their high sodium canned counterpart. Not only that, but they freeze really well, so they are just as convenient as store bought. I often 1 1/2 times the recipe (that is what will fit in my crockpot), then divide them into 1 1/2 cup portions for freezing. We pull a bag out when we need a quick side dish, or use them for tostadas for an easy lunch or dinner. This method works for either black or pinto beans or a mix of the two.
Slow Cooker Non-Refried Beans
Ingredients
- 1 large onion, peeled and halved
- 3 cups dried pinto or black beans, rinsed (I like to do a half and half mix)
- ½ fresh jalapeno pepper, seeded
- 8 large cloves garlic, minced
- Salt and pepper to taste (you will want to be generous with the salt)
- ½ teaspoon cumin
- 9 cups water
Instructions
- Mix all ingredients in a slow cooker. Cook on high for 8 hours. When the beans are done, remove onion and jalapeno. Drain beans, reserving the liquid. Mash beans, adding back some of the reserved liquid, until the desired consistency is reached.
Notes
For the Freezer: Freeze beans in desired portion size in quart size freezer bags. I like to leave a little extra cooking liquid in the beans than normal when I freeze. Defrost, then warm when ready to eat.
Source: Adapted from Allrecipes.
Source: Adapted from Allrecipes.
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