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Slow Cooker Beans for the Freezer aka Refried Beans without the Refry

Servings 8 -10 cups

Ingredients

  • 1 lb. dry pinto beans
  • 1 lb. dry black beans
  • 10 big cloves garlic crushed
  • 2 onions diced
  • 1 jalepeno seeds removed and diced
  • 1 1/2 tsp. cumin
  • 2 Tbs. Kosher salt
  • 1 Tbs. black pepper
  • 9-11 cups water

Instructions

  • Sort and rinse beans. Place in slow cooker.
  • Add remaining ingredients to slow cooker.
  • Cook on high 5-6 hours or low 7-8 hours.
  • Drain.
  • Mash or keep them whole.
  • Can be frozen for later use.

Notes

Some types of dry beans have toxins in them, especially kidney beans. These should always be soaked first and the water discarded to rid the beans of toxins. A slow cooker isn't hot enough to kill the toxins without soaking.
I did cook these pinto and black beans on high without soaking them and no one got sick - thanks goodness! But you might not want to risk it. And you definitely want to soak them if you're making kidney beans.