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Slow Cooker Refried Beans

Homemade refried pinto beans made in the slow cooker.
Slow Cooker Refried Beans

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Servings: 6
Total Time: 8 hours
Recipe by: Frankie


1 pound dried pinto beans, rinsed
1 large yellow onion, finely chopped
4 medium garlic cloves, minced
1 TBSP cumin
1/2 tsp cayenne pepper
8 cups water
salt & pepper


1. Add all the ingredients along with 1/4 tsp salt and 1/4 tsp pepper into a large slow cooker and stir to combine.

2. Cover and cook on low for about 8 hours.

3. Drain the beans, reserving any liquid.

4. Add the drained beans to a large bowl and mash with a potato masher. If necessary, add a little bit of the reserved liquid to the beans until desired consistency.

5. Add additional salt and pepper to taste.


Cooked beans can be placed in an airtight container and stored in the freezer for later use. Beans may thicken up when frozen so add a little extra water to the beans when reheating.

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Slow Cooker Refried Beans

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