Ingredients
Beans
- 2 pounds pinto beans (sorted and rinsed)
Vegetables and Aromatics
- 1 medium white or yellow onion (finely chopped)
- 4 – 6 cloves garlic (minced)
Seasonings
- 2 tablespoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons ground cumin
Liquids
- 2 1/2 quarts hot water
Instructions
- Combine Ingredients: Place the sorted and rinsed pinto beans, chopped onion, minced garlic, salt, black pepper, ground cumin, and hot water into your slow cooker. Stir gently to mix the ingredients evenly.
- Cook on High: Set the slow cooker to HIGH heat. Cover and cook the mixture for 4 hours, allowing the beans to soften and absorb the flavors.
- Cook on Low: After 4 hours, reduce the heat setting to LOW. Continue cooking for an additional 2 hours to fully tenderize the beans.
- Strain and Mash: Carefully strain the liquid from the beans into a separate bowl, reserving it for mashing. Transfer the beans to a large bowl or the bowl of a stand mixer. Mash the beans using a potato masher or the stand mixer on medium speed, gradually adding the reserved cooking liquid back 1/4 cup at a time until achieving your desired creamy consistency. Discard any leftover liquid.
- Adjust Seasoning and Serve: Taste the refried beans and adjust seasoning with additional salt or cumin as preferred. Serve immediately or store leftovers in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
- Sorting and rinsing beans ensures removal of debris and improves texture.
- Adjust garlic quantity based on personal preference for a milder or stronger flavor.
- Adding reserved cooking liquid gradually during mashing helps achieve perfect creaminess.
- Refried beans can be frozen in airtight containers for up to 3 months.
- Use a stand mixer for easier mashing if available; otherwise, a sturdy potato masher works well.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
