Slow Cooked Refried Beans

side-dish
mexican
vegetarian
slow-cooker

What you need

  • 300 g Dried Kidney Beans
  • 100g Dried Pinto Beans
  • 100g Dried Black Beans
  • 1 Brown Onion, Peeled And Shredded
  • 4 cloves Garlic, Minced
  • 1 tbsp ground cumin
  • 2 tsp paprika
  • 2 tsp sea salt
  • 2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • Optional Pork fat (if made with carnitas) or 6 pieces streaky bacon
  • 6 cups Water
  • Salt And Pepper, to taste

How it’s done

Add beans, onion, garlic and spices to slow cooker. For a richer flavor, add option pork fat or bacon to the pot.

Pour the water over the top of the beans and cover. Turn slow cooker on low and cook for 8–10 hours.

Once beans are very tender, remove the pork or bacon if necessary. Remove excess liquid if required.

Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add salt and pepper to taste.