Slow Cooker Refried Beans

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Slow Cooker Refried Beans

4.3 of 5 (81)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 64.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 408.2 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Slow Cooker Refried Beans calories by ingredient
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Introduction

Low-calorie and high-fiber, these tasty (not fried) beans make a quick supper when spread upon warm corn tortillas topped with melted cheese. Low-calorie and high-fiber, these tasty (not fried) beans make a quick supper when spread upon warm corn tortillas topped with melted cheese.
Number of Servings: 8

Ingredients

    2 cups dried pinto beans, rinsed and picked over for stones or debris
    6 cups water (enough to cover beans plus 2 inches)
    1 tsp salt
    2 tsp pepper (or to taste)
    1/2 cup chopped onion (optional)
    1 clove garlic (optional)

Directions

Rinse pinto beans thoroughly with cold water.
Mix in salt.
Transfer beans into slow cooker.
Add enough water to cover the beans by two inches.
Add the pepper, onions and garlic.
Cook on high for 6 to 8 hours, or until most of the water has been soaked up.
Use a potato masher to acheive a refried bean consistency. Serve warm.
*Note* Since temperatures and sizes differ in slow cookers, some experimentation with cooking times may be necessary.

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Member Ratings For This Recipe


  • Incredible!
    14 of 14 people found this review helpful
    Wonderful! I cooked these overnight and hit them with a stick blender in the morning--smooth and easy. I weighed the whole batch on a gram scale and divided by 8 to get portion sizes. Doubled the garlic, added sage, cayenne, cumin, and allspice, halved the salt and skipped the pepper. Thanks!! - 1/23/10

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  • Incredible!
    12 of 12 people found this review helpful
    This is an excellent recipe! As a busy person, I'm always looking for recipes that are not labor intensive. i spiced mine up more than suggested and I plan to add liquid smoke next time around. I also sprayed by masher with oil and the beans did not stick to it. - 12/20/08

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  • Incredible!
    11 of 11 people found this review helpful
    This has become my go to recipe for refried beans. I love how simple it is to make and how cheap and healthy it is compared to buying a canned version. I usually add a tsp of red pepper flakes instead of the black pepper and a bit more garlic. - 7/16/09

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  • Good
    9 of 9 people found this review helpful
    needs just a touch of fat, and some more spices.
    Made it again with chicken bouillon. For me, that's the answer. - 6/15/08

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  • 7 of 7 people found this review helpful
    I have many Spanish friends they all add a little half & half cream or coffee creamer to their beans to make them creamy. To make them wonderfully spicy the best easiest thing they do is add chorizo to them I like the Vegetarian chorizo go easy on it a little can go a long way! - 10/17/10

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