These beans aren’t actually refried at all – they aren’t even fried once, shhhhh – but there’s just no better way to describe the creamy mashed beans everyone loves. Blending the peppers and spices before cooking lets aaaaall that smoky spice brew into the beans and makes prep a breeze.
What We’re Doing with our Homemade Refried Beans:
- Tacos, always.
- Burritos, always.
- Healthier burrito bowls – 7g protein per half cup!
- Breakfast toastadas topped with a gooey fried egg, yes please.
- Topped with cotija cheese for so-so-yummy bean dip.
You’ll need a large slow cooker with plenty of room for the beans to expand as they cook. I love-love-love my slow cooker for its super-easy-to-clean removable insert and straightforward controls. We’re going on a decade together and I have no doubt it’ll still be in my kitchen when I’m eighty.
Adding smoky, spicy chipotle adobo peppers to homemade refried beans, because we deserve it! And making it all in the slow cooker, because we can.
- 7 oz. chipotles in adobo
- 2 jalapeños cored
- 1 large sweet onion peeled
- 3 cloves garlic peeled
- 1 t. cumin
- 1 t. salt
- 2 cups water
- 1 lb. dry pinto beans
- 2 cups water
Blend chipotles, jalapeños, onion, garlic, cumin, salt, and 2 cups water until mostly smooth.
Combine pepper blend, dry beans, and remaining 2 cups water in a large slow cooker.
Cook on low for 8 hours.
Pulse the beans with an immersion blender or smash with a potato masher until they reach your desired consistency.