Refried Beans Without the Refry
Flavorful refried beans seasoned with garlic, jalapeno, and cumin are simple to make when cooked in a slow cooker.
AMAZING! A huge hit with the family! I did add a little milk to make them creamier (thanks to a previous review). Will be making these again and again!
I have had this saved for the longest time, and finally tried it...it is sooooo good! Unfortunately I did not have any jalapenos and will most definitely add it the next time, but it is hard to imagine these being any better! We simply loved them! I may cut back on the salt just a tad the next time, but that is just my personal preference. No more canned beans for me! Thanks for a terrific recipe :)
I have made this recipe many, many times and it is the best and easiest way to make refried beans from scratch (which is the ONLY refried beans I serve.) Do yourself a favor though and cut back on the salt and add it after the beans have been cooked and mashed. You want the beans to break down, and adding salt while cooking will only preserve their shape, which you don't want. In my opinion, one teaspoon salt works well for this recipe. I usually also increase the cumin to at least a half teaspoon (if not more). This is one good recipe that also freezes extremely well, that said, I would heartily recommend doubling the recipe so you have extra to freeze for later (If it lasts that long.). After making this many times in the slow cooker, I now make my refried beans in 90 minutes by moving this recipe over to the pressure cooker and making a double batch. To do this, double everything in the original recipe except the salt (only 2 teaspoons total), and water (9 cups total). Add 1 tablespoon of olive oil to ke
Try using a hand blender to "mash" the beans while in the broth..you can ladel off some of the broth first if your concerned..you can use it to reheat/thin the bean another day. Freeze refried beans with the extra broth on top in a jar. Good way to have fast refried beans later.
I learned the hard way through this recipe that you SHOULD NOT cut jalapenos without using gloves! My fingers burned for literally two days!!! That said, this is one of the few recipes on this site that truly deserves five stars as written. I followed the recipe exactly (using less salt) and it turned out absolutely amazing. I have a new cuisinart slow cooker, so I cooked them on "high" for about five hours and stirred them. I then turned it down to "simmer" (one notch below the low setting) and cooked it for another five hours. I removed some of the liquid and pureed them directly in the slow cooker using an immersion blender. It was so good I was eating it cold right out of the fridge. We ate the whole batch as "soup" before I could use it for cooking, but I'm going to be making another again to use in Mexican enchiladas. I will NEVER buy canned refried beans again!
I've made this several times with several variations...I'm very happy with: I make a double batch of this once or twice per month..(1/2 c./day is good for lowering cholesterol)..I degass the beans, [bring to boil rinsed beans on stove for 2 min., remove from heat, SLOWLY add 2 Tbsp baking powder while stirring, let sit covered for 2 hrs....rinse well 2 x's] I proceed on stove with: no onion, 1 whole fresh jalapeno for flavor, reduce pepper a bit, cumin, no salt, chicken boullion, garlic powder instead of fresh, onion powder. Cook on low for 2 1/2 hrs. I set most aside and mash a little for my daughter...delish! Freeze in small quantities for later. Thanks for the recipe ChefClaude!
So good, so good, so good! I made these today to go with mexican rice and grilled chicken and they were delicious. I could have eaten them on their own in a flour tortilla they were so flavorful. My husband couldn't get over how good the beans were. I used 3 tsp. salt per other reviews and 1 tsp. cumin just because that's what we like. Great recipe and cheaper and so much better than canned refried beans. Worth the effort too.