Slow Cooker Refried Beans

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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

2 T. Melissa’s minced garlic

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

Slow Cooker Spicy Pinto Beans

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Today I am going to extol the virtues and unparalleled deliciousness of pinto beans. Trust me when I tell you that no one is more surprised that I’m doing this than me. I was looking for a side dish to serve along with a couple of tamales that I had in the freezer, and for whatever reason beans came to mind. Initially, I was thinking of making refried beans in the crockpot, because I love those, but in googling, came up with a recipe for pinto beans, adapted it according to my tastes, and loved it! I am a newly converted pinto bean enthusiast. I soaked mine, because I feel better about that, but you don’t have to. Whether you decide to soak them or not depends upon your level of paranoia, mine is always high. These are so good that I ended up eating them as a main dish, and completely forgot about the tamales.

Slow Cooker Spicy Pinto Beans

Adapted from themagicalslowcooker.com

 16 oz. dried pinto beans*

1 c. diced yellow onion

1 Melissa’s pickled jalapeño, sliced

2 t. chili powder

½ t. onion powder

½ t. garlic powder

¼ t. cumin

¼ t. adobo seasoning

¼ t. pepper

32 oz. container chicken broth

1½ c. water

 Add at the end:

¼ t. salt or more to taste

Rinse and drain the beans, discard any dirt clumps or rocks. Place into a 6-qt. slow cooker.

Add the onion, jalapeno, chili powder, onion powder, garlic powder, cumin, adobo seasoning, pepper, chicken broth and water to the slow cooker with the beans. Wait to add the salt.

 Cover and cook on HIGH 7-8 hours. Do not open the lid while they cook, or they will not get tender.

 When the cooking time is done mash about ¼ of the beans with a potato masher right in the slow cooker. This will make the beans creamy, which the slow cooker can't do since the simmer is so low. Add salt to taste. (Because I used my homemade, well-seasoned chicken broth, I did not need any additional salt, so be sure to taste before you salt.)

 Serve as a side dish or as a main with tortillas or cornbread.

 Enjoy!

* There is no need to pre-soak, but I did anyway.