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Slow cooker refried beans adapted by Our Best Bites from The Homesick Texan

Slow Cooker Refried Beans

5 from 1 vote
This recipe is SO simple and so cheap–you probably have all of these ingredients in your refrigerator and pantry. And yet these are the most delicious refried beans I have ever eaten!
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings8 1/2 cup servings
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Equipment

Ingredients

  • 1 pound pinto beans, dried rinsed and sorted for stones and sad-looking beans
  • 1 1/2 white or yellow onions, medium divided
  • 6-8 cloves garlic divided
  • 1 jalapeno seeded
  • 2 tablespoons white vinegar or liquid from a jar of jalapenos or banana peppers
  • 4-5 tablespoons bacon drippings or lard or vegetable oil, but really, the bacon drippings

Instructions

  • Place the rinsed beans in a medium saucepan. Fill the pan with water so there’s 1″ of water covering the beans. Cover, bring to a boil, and boil for 15 minutes. Remove from heat and drain the beans.
  • Place the beans the pot of a slow cooker and fill the pot with water so there’s about 2″ of water covering the beans. Add the jalapeno, 1 onion, peeled and cut in half, and 4-6 cloves of smashed, peeled garlic. Cover and cook on high for 4-6 hours (high elevations may take longer, so plan accordingly).
  • When the beans are tender, reserve ⅓-½ cup of the cooking liquid and add the vinegar or liquid from the jarred peppers to the reserved liquid. Drain the beans, discarding the rest of the liquid. Place the beans (and cooked vegetables) in the jar of your blender. Add ⅓ cup of liquid and blend until the desired consistency is reached (I like mine pretty smooth), adding more liquid if necessary.
  • Mince the remaining ½ onion and 2-4 cloves of garlic. Heat the bacon drippings in a large cast iron skillet (if you have one) over medium heat. When the drippings are hot, add the onions and garlic and cook until tender. Add the bean puree and cook for 3-5 minutes, stirring frequently until the drippings and beans are incorporated and are light, fluffy, and hot. Salt to taste. Serve alongside Mexican food, wrapped in tortillas with cheese, or by themselves.

Nutrition

Calories: 156kcal, Carbohydrates: 18g, Protein: 5g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 7mg, Sodium: 12mg, Potassium: 291mg, Fiber: 6g, Sugar: 1g, Vitamin A: 19IU, Vitamin C: 5mg, Calcium: 35mg, Iron: 1mg
Course: Side Dishes
Cuisine: Mexican
Keyword: Slow Cooker Refried Beans
Calories: 156kcal
Author: The Homesick Texan
Cost: $5
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