I know this is the 3rd bean post in a row, but these easy homemade refried beans are so good! I’ve always been a fan of refried beans from the can, but now that we’re doing this exercise program, canned refried beans just have too much fat.
Technically, these aren’t “refried” beans since they do not get fried at any point. I used this recipe from 100 days of Real Food as a base and started playing. My pintos were already cooked, so I halved the water used and reduced the cooking time. We also love spicy foods in our house, so I added cayenne pepper, cumin, and a very small amount of taco seasoning for added flavor. We’re pretty big fans of the result!
Spray your slow cooker, then chop up your onion and dump it in. My family likes spice, so I left the seeds in the jalapeno, but if that isn’t your style, seed your jalapeno, chop it up, and throw it on top of the onion. (I’m dying to try this with a chipotle pepper. I think it would be great!)
Next, add your beans and spices, then cover them with water and give them a stir.
I always enjoy the next step, which is to put the lid on your slow cooker and leave it for 4-6 hours. You can stir it from time to time if you want.
After 4-6 hours, dump your beans into a colander and drain them. They should be super soft and mushy.
I used my food processor to mush the beans. I put about half in, then pulsed the processor a few times. I didn’t really want bean puree, so I left quite a few bean chunks intact. Then I put them in some tortilla shells for delicious burritos!
That’s all it takes! These keep in the fridge for about a week and allegedly can be frozen, though I’ve never tried it. With a little cheese and a tortilla, they make amazing burritos!
We're the Homans - Diane, Dustin, Alex, and Faith (not pictured - she's really new!). We love blogging deliciously simple recipes and kid-friendly crafts. Thanks for stopping by!Learn More ->