Refried Black Beans (Slow Cooker or Stovetop)
Make refried beans from scratch with this foolproof recipe you can make in the slow cooker or on the stovetop. You'll get thick and creamy beans that's perfect to add for tacos, burritos, and more!
Servings: 6
Calories: 287kcal
Ingredients
- 16 ounces dried black beans
- 1 medium onion diced
- 4 cloves garlic minced
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- ½ teaspoon kosher salt
- 2 bay leaves
- 4 cup chicken broth or water with a bullion cube
- 1 cup shredded cheese Mexican blend
- 3 Tablespoons minced fresh cilantro
Instructions
- Place the dried beans in a large bowl, cover them with at least 2 inches of water, and let them soak at room temperature overnight.
- SLOW COOKER: Drain the beans, add to the slow cooker with the remaining ingredients except the stock. Stir to combine before adding the stock. Cover and cook on low for 6 to 8 hours or high for 3 to 4.
- STOVETOP: Drain the beans. Saute the onion, garlic, and spices in olive over medium heat until the onion softens. dd the beans and 8 cups of fresh water. Bring to a simmer and cook for 2 to 2.5 hours.
- Remove the bay leaf and strain off as much liquid as possible (reserve, you may need it). Use an immersion blender or potato masher to mash up the beans, adding more liquid back as needed. Salt and pepepr to taste.
- Top with cheese and cilantro before serving.
Notes
If you don't have time to soak your beans for the entire time, place them in a bowl and cover with salted boiling water. Soak for 1 hour.
🌡️Storing Leftovers
Store leftovers in an airtight container for up to 5 days. You can also freeze them for up to 3 months. To reheat, simply warm them on the stovetop over low heat.Leave a review or get more information on the recipe!
