Slow cooker refried beans are the simplest way to make rich and hearty refried beans at home – they are worlds above their canned counterparts.
Today I’m working with Hurst’s Beans and I’m so excited about it. This will be the first of four recipes I’m making with their simple, inexpensive, and always tasty dried beans.
Homemade refried beans are amazing. I started making them more and more in the last year and my whole family is hooked. The fact that you make these beans in the slow cooker (no soaking needed!) really makes this an easy dish. I started adding beans to our diet in the last few years for a few reasons – they are inexpensive but full of great fiber and vitamins and minerals. I’m all about the meatless meal as often as I can, and beans are a real budget-stretcher. I know I’m not the only one who’s working hard to make healthy meals without breaking the bank. So with those motivating factors, I’ve gotten quite good at making some really delicious but simple whole food bean recipes my family loves, and slow cooker refried beans top that list!
Refried beans are a great way to either stretch the meat in your tacos or eliminate it all together. When the beans are this full of flavor, you don’t even miss the meat! We use these refried beans to make normal tacos, in salads, on nachos for lunch, in “crispy burritos” for quick meals, and on tostadas. I even serve them as a side dish to roasted vegetables and grilled pork chops. They are so delicious you can eat them on their own.
The perk of using the slow cooker to make this recipe is that you don’t have to soak the beans or babysit a pot of beans while it’s cooking. Just set it and forget it! This recipe is easily adapted to dietary needs too! Vegan or vegetarian? Great! Use vegetable broth instead of chicken broth. This dish is naturally gluten-free, dairy-free, and just about all the other things free. There’s so much to love about it.