Slow Cooker “Refried” Beans

My love affair with my slow cooker continues. After poking around the 100 Days of Real Food website, I found a recipe for “refried” beans. I have tackled black beans with the slow cooker, but not pinto beans. The only thing I was missing was cumin, but I want to make sure I have it for next time. These beans with my homemade salsa on top are divine!


Slow Cooker “Refried” Beans


  • 1 onion, peeled and halved
  • 2 cups dry pinto beans, rinsed
  • ½ fresh jalapeno or other hot pepper, seeded and chopped
  • 2 cloves garlic, minced
  • ¾ teaspoons salt
  • ½ teaspoon black pepper
  • One big pinch of cumin (I didn’t have)
  • 6 cups water
  1. Combine all ingredients in slow cooker.
  2. Cook on high for 8 hours.
  3. Remove the bigger onion chunks and drain the excess liquid (I used a slotted spoon). If desired, save excess liquid until the final product is desired consistency.
  4. Mash remaining beans with a potato masher.

Source: 100 Days of Real Food

These were surprisingly easy to make and practically mashed themselves by the end of the 8 hours. I even put it on low for a few hours when I went out, and they were perfect. It’s a great way to use less canned beans, especially since Ben enjoys them. At least I know what he’s eating is fresh, homemade and unprocessed.


Now off to re-watch Midnight in Paris and see how much we recognize from our trip 2 weeks ago! I have to wake up early for pilates tomorrow, then we are off to walk the Brooklyn Bridge for the first time. Happy Weekend!


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