If you have ever wondered how to make refried beans, this recipe for Chipotle “Refried” Beans makes it easy in the slow cooker.
Make Any Kind of Bean in the Slow Cooker…
Before we get to refried beans, did you know that you can made pretty much any kind of bean from dried very easily? Check out our directions for how to make beans in the slow cooker or Instant Pot/Pressure Cooker.
Watch the Video to learn how to make beans in the slow cooker
How to Make Refried Beans in the Slow Cooker
Now for refried beans. This super simple recipe makes about 6 cans worth. Some of the beans can be pureed to be used as “refried” beans and some can be left whole and stored to use in burritos, salads, or other recipes.
Use the refried beans in burritos, quesadillas, nachos, as a dip for tortilla chips or vegetables, or for Mexican Pizza.
Chipotle "Refried" Beans
- 1 lb. dry black beans
- 2 cloves garlic minced, about 1 tsp.
- 1/2 onion chopped
- 1 jalapeño pepper seeded and chopped (optional) (can use Dorot chili pepper)
- 1 1/2 tsp. salt
- 1 tsp. ground cumin
- 1 1/2 Tbsp. chili powder
- 6 cup water
- 1 - 3 chipotle chili peppers in adobo sauce or to taste
- Combine all ingredients except the chilis in adobo in the slow cooker.
- Cook on low for 7 – 9 hours until the beans are tender.
- Remove 1 cup of the liquid (a ladle works well) and drain the beans in a colander.
- Put 3 cups of beans in a food processor, add 1 – 3 chipotle chili peppers in adobo sauce (from a can), and 3/4 – 1 cup of the reserved cooking liquid, and puree the beans to desired consistency.
- For a creamier texture, use more of the liquid and puree longer.
- At this point you can store the remaining beans in 1 1/4 cup increments (refrigerate or freeze) to use in recipes in place of canned beans. Serve immediately or refrigerate it for up to 1 week or freeze it for up to 3 months.