I posted a recipe for Crockpot Refried Beans some time ago, and it’s a great basic recipe. I offer this new slow cooker recipe because it is even more flavorful than my original one. Enjoy!
Makes 4-5 cups refried beans.
- 1 pound dry pinto beans
- 6 c water
- 2 Tbsp vegetable oil
- 2 whole Serrano chili peppers (dried, frozen or fresh)
- 2 cloves garlic, peeled
- 2 bay leaves
- 2 tsp onion powder
- 1 1/2 tsp cumin seeds
- 1 tsp Mexican oregano
- 1 tsp dry cilantro flakes (or 1 Tbsp fresh minced)
- 1/4 tsp ground black pepper
- pinch epazote (optional)
- 2-3 tsp salt
- Sort and rinse beans, checking for any pebbles or debris. Place in a 10-cup or larger slow cooker.
- Add water, oil, chili peppers, garlic, bay leaves, onion powder, cumin seeds, oregano, cilantro, black pepper and epazote. Stir a few times.
- Cook on low for 8 hours or overnight.
- Remove bay leaves and Serrano chili peppers. Add salt.
- Turn up to high and cook 2 hours or until the beans are very tender.
- Skim off excess cooking liquid, leaving at least one cup in the beans. (Reserve liquid in case it is needed and use remainder in soups and other recipes.)
- Using a potato ricer, mash everything until it is the consistency you prefer. (Consistency will thicken a bit as it cools.) Serve hot. Refrigerate unused portion, and reheat later, adding more water or cooking liquid as needed.