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Crockpot Refried Beans

No-Soak Crockpot Refried Beans Recipe

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 1 lb dried pinto beans
  • 1 medium onion, quartered
  • 3 cloves garlic, smashed
  • 1 jalapeño, halved lengthwise
  • 2 tsp ground cumin
  • 1 tsp salt
  • 6 cups water
  • 3 tbsp lard, bacon fat, or vegetable oil

Method
 

  1. Rinse beans and add to a 6-quart slow cooker with onion, garlic, jalapeño, cumin, salt, and water. Cover and cook on high for 6 hours or low for 8 to 10 hours, until beans are very tender.
  2. Drain beans over a bowl, reserving the cooking liquid. Discard the onion, garlic, and jalapeño. Mash the beans, adding reserved liquid gradually until smooth but not stiff.
  3. Heat the fat in a skillet over medium heat. Add the mashed beans and cook, stirring often, until thickened and slightly darkened, about 10 minutes. Season with more salt to taste and serve hot.

Notes

Cook time is for unsoaked beans on high. If using the low setting, allow 8 to 10 hours. The beans will thicken on standing so err on the looser side when mashing.