I’m a mexican food fiend. I love all mexican food. Salsa. Burritos. Enchiladas. Guacamole. You name it, I love it. But I stink at cooking it. Don’t get me wrong, the mexican food I have made in the past was delicious. But that is only because of those amazing seasoning packets. You know, the paper ones that cost $1 at the grocery store? Don’t get me wrong, I love those packets. But as someone who enjoys cooking, I’m a little ashamed that I have never made true, authentic mexican food.
But that has now changed! And seriously guys, these beans are DA BOMB (oh hi, 1990s!). They are simple to make and are the best refried beans I’ve had outside of a restaurant. And that is saying something. I’ve been on the look out for good refried beans at home for a long time. And these fit the bill. Delicious and easy! Yum! You absolutely must try these Slow Cooker Refried Beans!
- 3 cups dried pinto beans
- 9 cups water
- 1 tbsp cumin
- 1 tbsp onion powder
- 2 tbsp minced garlic
- 2 tsp black pepper
- 2 tsp salt; divided
- 1 tsp sugar
- ½ cup monterey jack cheese; shredded
- Combine beans, water, cumin, onion powder, garlic, pepper, and 1 tsp salt in a slow cooker.
- Cook on high for 8 hours, stirring occasionally.
- After 8 hours, transfer beans to a blender and puree until smooth. Place pureed beans back into slow cooker.
- Add sugar, cheese, and 1 tsp salt to pureed mixture. Stir until cheese is melted and well combined.
- Top with additional cheese. Enjoy!
Adapted from The 36th Avenue.
Don’t those beans look sooo good?? Creamy and with a little melty cheese on top and they are set to be devoured! Lucky for me this recipe made way more than the hubs and I can eat so I froze a bunch of it and will be able to whip it out the next time I cook up some mexican food. Watch out world, Talitha is making homemade ethnic food! First baked sweet & sour chicken and now refried beans!
Do you make homemade mexican food?