Refried beans are super easy to fix in the slow cooker , and are a delicious addition to a cookout. We enjoyed them as a side dish with fajitas at our Memorial Day cookout, but you can make burritos, eat as a side, make bean dip, top nachos, or make tostadas – just get creative with it! It does take a little planning since the beans need to be soaked overnight but it’s much healthier and cheaper than canned refried beans.

Print Slow Cooker Refried Beans Ingredients 3 cups dry pinto beans

8 cups water

3 cloves of garlic

1 jalapeño, finely chopped

1 teaspoon chili powder

1 tablespoon salt

1 teaspoon pepper Instructions Soak beans overnight and rinse well. Add soaked and rinsed beans to slow cooker. Add water, garlic, jalapeno, salt and pepper. Cook on low 8-10 hours. When beans are soft, drain water (putting aside in case it's needed later) and transfer beans to a bowl. Mash beans with a fork or potato masher until desired texture. If beans are too dry, add some of the water you set aside until beans are desired consistency. 3.1 http://myrealfoodfamily.com/slow-cooker-refried-beans/

Have you ever made your own refried beans? Do you eat them as a side dish, vegetarian main dish, dip?

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