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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.

Notes & Tips

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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