March 13, 2010 by Flora Dawn
Refried beans are such a great thing to have on hand. They can be used in main dishes, dips, as a side, and what kid doesn’t love a bean and cheese quesadilla? And they are so inexpensive and easy to make.
I have tried a couple different recipes to make homemade refried beans, and I have found that this adaptation from a recipe on allrecipes works the best for me. It is simple, you just throw everything in the slow cooker, when the beans are done you strain and mash. It couldn’t be much easier, and they taste a lot better than canned refried beans. If you don’t have chicken broth, or want to make it vegetarian, you could certainly use vegetable broth or water; but you might need to add extra salt.
This recipe makes pretty mild beans, if you want to add a kick, you could use more jalapeno pepper, or add hot sauce, taco seasoning, spices etc. It is a good basic recipe that can be modified to suit your taste. And like most slow cooker recipes, this makes a lot of food; but don’t worry, the beans freeze really well.
A dish or refried beans.
Homemade refried beans and homemade tortillas, simply the best bean and cheese quesadilla you could eat.
Refried Beans Without the Refry
- 1 onion, peeled and chopped
- 3 cups dry pinto beans, rinsed (black beans or a combo of both beans also works well)
- 1/2 jalapeno, chopped
- 2 Tb garlic, minced
- ground pepper to taste
- 1/2 tsp cumin
- 9 cups chicken broth
- salt, optional
- Place onion, beans, jalapeno, garlic, pepper and cumin in slow cooker. Add broth and stir to combine. Cook on high 8 hours, adding more water or broth if needed.
- Once beans have cooked, strain and reserve liquid. Mash beans with potato masher, or for a smoother texture use an immersion blender (you can also cool them slightly and use food processor, I find this gives the smoothest texture). Add reserved liquid as needed to get desired consistency. Add salt if needed.