refried beans many times, and they're always a hit with my family, so I had planned to make them when we were having my Grandpa over for his 79th birthday dinner. However, that morning I realized that I didn't have pinto beans, and wasn't eager to drag my 3 children out in the 106 degree heat we've been having here in Arkansas, so I decided to try using the dried black beans I did have instead. I'm happy to report that we actually liked the results, and may have even liked them better than the traditional refried beans made with pinto beans! This is the perfect recipe for a busy day, or a working Mom, since you add a few things to the slow cooker in the morning, and they don't need any 'tending to' until they're ready to eat 8+ hours later. It can't get any easier than that, and the taste is amazing! In fact, my daughter told me that I needed to go and show the people that put the beans in cans how to make these, because they are SO much better than the canned refried beans! We eat them with a bit of cheese on top as a side dish, or rolled up in a tortilla as a tasty & quick meal, not to mention super healthy! Enjoy!
Super Easy Slow Cooker 'Refried' Beans
4 cups dry black beans
12 cups water
2 medium purple onions, quartered
5 cloves of garlic, minced
1 teaspoon salt
1 teaspoon black pepper
Add all ingredients into slow cooker, and cook on high for at least 8 hours. Remove large chunks of onion, and drain extra liquid. Mash beans with potato masher until desired consistency is reached. Taste, and add a bit more salt & pepper if necessary. Enjoy!