One of my absolute favourite comfort foods is burritos. Once every week or two I make the family a big burrito and taco dinner. I used to buy canned refried beans from the grocery store but I never really cared for them and always found them too expensive. Surely I could make them at home. And not only would I save money but they would be healthier and tastier.
Boy was I right! These slow cooker beans are soooo yummy I can eat them with a spoon straight from a bowl. My girls love them so much too. A few weeks ago I bought canned beans because I hadn't planned ahead and forgot to get the beans cooking in the slow cooker in time. They weren't liking their burritos too much that night. They told me over and over how much they wished I had made my homemade beans because they are so much better.
I hope your family loves them as much as we do.
Slow Cooker Refried Beans
3 cups dried pinto beans, rinsed
1 medium onion, peeled and quartered
1/2 jalapeno pepper, seeded and diced
1-2 tbs minced garlic
3-5 tsp salt
2 tsp pepper
1/4 tsp cumin
8-10 cups of water
Add all of the ingredients above to your slow cooker and stir to combine. You may want to start off with 8 cups of water and add more if needed as the beans soak it up. Cook for at least 8 hours on high depending on your slow cooker. I put mine in the night before just before I go to bed and cook on high til dinner time the next evening.
Once the beans are finished cooking you can either strain them, reserving the liquid to add to the beans as needed when you mash them, or what I do is take my soup ladle and ladle out as much liquid as I can. If you leave to much liquid you'll get soupy beans.
Then I take my hand blender and blend the beans til they are nice and smooth with no lumps. But if you like more texture to your beans you could use a potato masher instead.
I hope you give this recipe a try. I can almost guarantee you'll never want to buy canned beans again!