Sufficient Acres

Where we farm like peasants and eat like kings!!

From The Kitchen

Homemade Refried Beans in the Slow Cooker

Okay, so technically these beans aren’t re-fried. They aren’t even fried once! And by the way, if traditional “re-fried” beans (frijoles refritos) are only fried once, why are they called “re-fried”? So anyway, there is no need to fry these and they come out absolutely delicious with minimal effort.

refried beans

Start by rinsing 3 cups of dried pinto beans and picking out any yucky beans. Put the rinsed beans in the slow cooker with: 7 cups of chicken stock or broth, 1 medium sized white onion chopped into little pieces, 4 cloves of minced garlic, 3 teaspoons of cumin powder and 1/4 teaspoon of red pepper flakes. Put the slow cooker on low and let them cook for 8 or 9 hours. When the beans are nice and soft and there is just a little liquid left in the pot you can smash them with a potato masher for a lumpy consistency. If you don’t like lumpy, you can use and immersion blender to puree them until smooth. Now it’s time to give them a taste and add the salt and pepper until you are happy, happy, happy!

beans These are so good! We love to add goodies on top like: cheese, green onions, sour cream, olives…ect. and eat it like a dip.

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Homemade Refried Beans in the Slow Cooker
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Ingredients
  • 3 cups dried pinto beans - rinsed
  • 7 cups chicken stock or broth
  • 1 medium white onion chopped into small pieces
  • 4 cloves of garlic - minced
  • 3 teaspoons cumin powder
  • ¼ teaspoon red pepper flakes
  • salt and pepper to taste
Instructions
  1. Start by rinsing the pinto beans and picking out any yucky beans or stones.
  2. Put the beans in the slow cooker with the chicken stock, onion, garlic, cumin powder and red pepper flakes.
  3. Cook on low for 8 or 9 hours.
  4. When the beans are soft and there is just a little liquid left, smash them with a potato masher until you reach your desired consistency. If you want very smooth beans, use an immersion blender to puree them.
  5. Give them a taste and add your preferred amount of salt and pepper.

homemade

This will make about 12 cups of delicious beans. You can easily freeze them in resealable bags for up to 4 months. When you reheat them from the freezer you may need to add a little water to get them the right consistency.

This recipe was adapted from: Jillian @ Food Folks and Fun


Comments

  1. Hello, Jess and Grace,

    This may be the wrong place for this but I couldn’t find where I could comment directly about your Homemade Breakfast Sausage Seasoning. This has become my go to seasoning for breakfast sausage. I have tried many others and tweaked them myself but, you nailed it! My family loves this versatile blend in any meat I use it in. I make a quadruple batch and store it in a jar to save time. Thank you for sharing! Linda