Slow Cooker "Refried" Beans

Right now I live in a house full of growing boys. Boys that never seem to stop eating. I have watched them consume an entire box of cereal in a single sitting....right after dinner. That's why  refried beans are a staple at our house. My boys will eat them everyday with tortilla chips, or as quesadillas or burritos. They are a cheap snack or dinner.  You can buy cans of refried beans for convenience, but if you go through a can or two at a sitting, the cost adds up. I can make a 6 quart slow cooker full for about $1.00. The best part is that most of the process is totally hands off. The hardest part is remembering to soak the beans overnight.

 

 

Slow Cooker Refried Beans

 

 

3 cups                             dried pinto beans (or a variety to equal three cups)

1 large                            onion

1 (4oz)                            can green chilies (or home canned or 1 fresh jalapeno pepper)                                        with the  juice

1 tablespoon                  minced onion

1 tablespoon                  chicken bullion (tomato bullion, found in the Hispanic aisle is good too)

1/2 teaspoon                  cumin

1 teaspoon                     chili powder

1 1/2 teaspoon               black pepper

2 1/2 teaspoon               salt
9 cups                            water



 

 

The night before you want to cook your beans, add the 3 cups of dried pinto beans in a 6 quart slow cooker. You can also use a blend of dried beans. We like red or black beans mixed in with our pintos.

 

 

Cover your beans with cold water. Make sure the water covers the beans by at least two inches of water. Cover slow cooker with the lid, and let it sit overnight (8 hours).

 



 

 In the morning drain and rinse your beans. It's important to rinse your beans to prevent "gastric distress", especially if you live with boys. 



 



Gather up your ingredients.

 



 

Quarter your onion, and add to the slow cooker. Follow with the spices, garlic, and canjar of chili peppers. 

 

 

Cover with 9 cups of water. Turn the slow cooker on high, and cook for 8 hours. 

 

 

 

After the beans are cooked (they should smash easily with a fork). Remove lid and turn off slow cooker. Let the bean mixture rest for at least half an hour before you blend.

 

 

Using a slotted spoon, transfer beans into a blender or food processor to blend your beans. Make sure to add a small amount of liquid with the beans to make them smooth and reduce stress on your appliance (we don't want to burn out the motor).

  

 

This make a lot of beans! Leftovers can be stored in the fridge for 3 days. They also freeze beautifully. Transfer cold beans into plastic freezer bags or storage containers and put in the freezer. They will last in the freezer for 6 months.

 

Dried beans are great staple to have in food storage or in your pantry. They are a great budget stretcher!  Beans are super cheap, especially if you buy them in bulk. Stocking up is usually not a problem, because they can be last for a long time, if stored properly. On a side note, if they are really old they will not soften when cooked. Also, they are a complete source of protein if paired with rice, or cheese. 

Your turn to comment! Are beans part of your weekly menu?