These Refried Beans – Slow Cooker Styel, which are not actually fried, are so much tastier than what you can buy off the shelf. And they’re very easy to make. Your slow cooker does most of the work for you. And your kitchen will smell so good throughout the day, or when you return from work. We serve these as a main dish, as a sandwich spread, as a dip for veggies and baked pita chips, or in the recipe for No-Bake Bean Enchiladas. The night I took this picture, we enjoyed them with brown rice and fresh green beans on the side. It was delish!
- 1 medium - onion, quartered
- 1 clove - garlic, minced
- 1 16 oz pkg - dried pinto beans, rinsed
- 2 medium - red or green chili peppers, seeded and diced
- 8 cups - water
- Add all ingredients to a slow cooker. Cover and cook on High for 5-6 hours or on Low for 8-10.
- Drain, reserving the liquid. Remove the onion. Mash the bean mixture, adding some of the reserved cooking liquid, if needed, to achieve your desired level of moistness. Salt to taste.
Sometimes I like to use a poblano pepper in place of the 2 medium chili peppers. Use the variety of peppers or chilis that you like, to produce the flavor and heat that you prefer.
This recipe makes a big batch, which is perfect for freezing the leftovers to have on hand at a moment's notice. Pack it into pint jars, label them, and freeze. If I think about it in time, I'll take one out of the freezer in the morning and let it thaw on the kitchen counter until dinner time. If I don't think about it in time, I'll thaw it in the microwave.
Nutrition (per serving): 300 calories, 72% calories from carbohydrates, 25% calories from protein, 3% calories from fat, 14g fiber.