I have made refried beans before in my slow cooker and loved them. I recently decided to make a slow cooked Tex-Mex black beans version with a little more to it. I made it so you can leave the beans as is from the slow cooker or mash part of them.
So to make these you will add some dry black beans to your slow cooker. The you will add in some water, onion, salt, tomato sauce, green chilies, garlic, cumin, and oregano. Then let it all cook on low for 8 hours.
Once they finish cooking you are going to need to drain off all the liquid, but save it. You will need to use some of it after you mash some of the beans. I take half the beans out, then mash the other half left in the slow cooker. I just use my potato masher to do it. Then you can add the other half of the beans back in and stir to combine. If you prefer you can always mash all the bean. However, I like the variation in texture with half mash and half left whole.
I served them up on a tostada but would be good in any thing you want black beans for. I use store bought tostada sheels plus cheese, lettuce, olives, tomatoes, and sour cream.
- DRY BLACK BEANS
- TOMATO SAUCE
- GREEN CHILIES
Slow Cooked Tex-Mex Black Beans
Real Mom Kitchen
- 1 16 oz pkg.dry black beans
- 7 ½ cups water
- 1 diced onion
- 2 tsp salt
- 1 8 oz can tomato sauce
- 1 4 oz can green chilies
- 3 cloves of minced garlic
- 1 ½ tsp cumin
- ½ tsp oregano
- Put all the ingredients in a crockpot and cook on high for about 8 hours.
- After they are done, drain all of the liquid out and SAVE THE LIQUID!!
- Remove half the beans and place in another bowl. Mash these beans with a potato masher or whatever you mash with.
- Add the mashed beans back to the crock pot. Add the drained liquid, a bit at a time, to desired consistency, but you want them a little runny because they thicken over time. (makes about 5 cups)
Recipe inspired by Home is Where the Cookies Are.