Refried Beans Slow Cooker Recipe by Christina
Cooking Instructions 1 Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight. 2 When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours. 3 Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it. 4 Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool. 5 Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers. 1 Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight. 1 Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight. 2 When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours. 2 When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours. 3 Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it. 3 Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it. 4 Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool. 4 Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool. 5 Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers. 5 Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Taki Spice Powder Baby’s Zuchinni Boats Detox pink lemonade 👌🏻 Philly Cheesesteak Brats Nacho cheese tater tot casserole Taki Spice Powder Baby’s Zuchinni Boats Detox pink lemonade 👌🏻 Philly Cheesesteak Brats Nacho cheese tater tot casserole Strawberry Tiramisu No Butter Salted Caramel Brownies Rajasthani gatta curry Chicken Noodles Soup Chicken tikka masala Mike's Bread - Dipping Oils & Cheese Appetizers Tandoori Malai Chicken Pav booms Hariyali gatte Chicken Breast Wrap Strawberry Tiramisu No Butter Salted Caramel Brownies Rajasthani gatta curry Chicken Noodles Soup Chicken tikka masala Mike's Bread - Dipping Oils & Cheese Appetizers Tandoori Malai Chicken Pav booms Hariyali gatte Chicken Breast Wrap