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I love refried beans, and make sure to order them every time I go to an authentic Mexican restaurant. Truth be told, I also order them when I go to an unauthentic Mexican restaurants, I’m not picky. I love their spicy deliciousness and versatility. I have been known to have a side of refried beans with a western omelet. Don’t knock it until you’ve tried it, it is very good; add a scoop of arroz and you have a fabulous brunch. What I don’t like about refried beans is all of the fat that gives them their good taste. After what seemed like an exhaustive search, I found a very good recipe that gets its flavor from stock rather than, let’s be honest, lard, which is what they use. It’s also conveniently a slow cooker recipe, and there is nothing to it. I like to serve mine topped with shredded Monterey Jack cheese and a sprinkling of red pepper flakes. You can also use chopped cilantro. Yes, I know that’s a piece of parsley in the picture, my forgotten cilantro turned into black slime in the fridge. What can you do?
Slow Cooker Refried Beans
1 large yellow onion, diced
3 c. dry pinto beans, rinsed and picked through*
1 Melissa’s pickled jalapeno pepper, chopped
3 t. Kosher salt, or to taste
1 t. freshly ground black pepper, or to taste
½ t. ground cumin
Pinch (1/8 t.) Mexican oregano
9 cups chicken, ham, or vegetable stock**
Place all ingredients into a 6-quart slow cooker, stirring to combine. Cook on High for 8 hours. When the beans have finished cooking, strain liquid and reserve. Mash beans with a food processor, potato masher, or immersion blender, slowly adding the reserved water to attain desired consistency.
*It’s not necessary, but I soaked mine overnight.
*I use Better Than Bouillon
