I don’t normally post recipes requiring special equipment. That’s why dishes I cook using a pressure cooker, immersion circulator, smoker or other non-standard home equipment don’t appear here. That said, this is a slow cooker recipe and I’m sharing it because it seems most everybody has at least one around the house these days and it makes perfect refried beans without actually frying anything.
As usual, here’s the basic recipe, but feel free to experiment. You could try pinto beans, versus black or add a finely chopped hot pepper. What I strongly suggest is finely chopping some bacon, frying it and adding it (fat included) to the beans after they’re cooked. You can thank me later.
Time: 10 minutes (plus 8 hours slow cooker time)
Serves: 8
Ingredients:
400g dried black beans
1 large yellow onion – small dice
4 cloves garlic – finely chopped or grated
12g kosher salt
1g ground cumin
0.5g ground cayenne pepper
1.3l water
Preparation:
Combine all ingredients in a slow cooker and cook on high for eight hours.
Turn off cooker and crush beans with a potato masher for a coarse texture or use a stick blender for a smooth texture.
Serve immediately or reheat.