Canned refried beans from the store are tasteless and pasty. These fresh, homemade refried beans are delicious enough to eat plain, right off the spoon!
When we were first married, Joshua asked me to use very, very little refried beans in his burritos or tacos. Now that I cook fresh beans in the slow cooker and make my own refried beans, he'll eat a big heap of them!
I've heard lots of people say "You can make refried beans just by mashing up your cooked pinto beans... don't bother with re-cooking them."
Now, I am sure that is a good substitute for refried beans. But it is not refried beans. And in my opinion, the flavor of mashed beans doesn't hold a candle to refried beans. ;)
But, refried beans don't have to be complicated or difficult. When I cook a big batch of pinto beans in my slow cooker, I freeze or refrigerate the leftovers. Then, when I need refried beans for the next day (or another meal), I fry the beans. Another option is to make a large batch of refried beans and freeze in 2-cup containers.
Beans in the slow cooker are easy enough for my 7-year-old to make by himself! And thanks in part to having freshly cooked beans, all of our children love it when I serve beans. That makes me (and our food budget) happy! :)
Have I convinced you to try cooking dry beans in your slow cooker yet? If so... homemade refried beans is the next logical step! ;)