If you've never tried to make your own refried beans before then now is the time! They are so simple and flavorful that you may never go back to the canned stuff again!
Rinse off 1 pound dried pinto beans and check for any rocks. Place into the bottom of a 6-quart slow cooker.
Place 1 medium onion, peeled and cut in half, 1 medium jalapeño, cut in half and seeds removed, 4 chicken bouillon cubes, 3 cloves garlic, 1/4 teaspoon ground cumin into the slow cooker.
Pour in 6 cups water and stir.
Cover and cook on high for 6-8 hours or low for 8-10 hours until the beans are tender and they are mashable.
Take out the large chunks of onion, garlic, and jalapeno and discard. Drain the beans but save the cooking liquid. Note: hang on to that cooking liquid. It will help thin out the beans if they get too thick.
Place the beans back into the slow cooker and add 1/2 cup (1 stick) unsalted butter.
Mash the beans with a potato masher until you get the consistency you want. You may need to add some of the cooking liquid to loosen them up.
Serve immediately.
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
I know some people like their beans really thick (like in my video) and some like them more loose (like in my photos.) They do thicken up a lot as they cool, so if you like them a bit more loose, I would keep that cooking liquid on hand to stir it in when needed to loosen them back up. Especially if you store them in the fridge for leftovers, they will need additional liquid.