Go Back
5 from 1 vote
Slow Cooker Vegan Refried Mayocoba Beans
Prep Time
5 mins
Cook Time
3 hrs 30 mins
 

After feeling like pinto beans just weren't cutting it for making homemade refried beans, I decided to give mayocoba a try. The result: I'm convinced that mayocoba beans are the secret to incredible refriend beans, that my favorite Mexican restaurants have been keeping from me my entire life.

Course: Appetizer, Beans, Condiment, Main Course
Cuisine: American, Mexican
Servings: 6 servings
Author: Michael Monson
Ingredients
  • 1 cup dry mayocoba beans
  • 4 to 5 cups filtered water
  • 4 inch piece of dried kombu*
  • 2 teaspoons vegetable flavored Better Than Bouillon paste, or enough bouillon to season 2 cups of water.
  • 1 tablespoon olive oil or more to taste
  • Salt and pepper to taste
Instructions
To slow cook the beans:
  1. I prefer to use a "slow and low", no soak method for cooking these beans: Rinse and drain the dry mayocoba beans before adding them to your Instant Pot or slow cooker. Cover the beans with 4 to 5 times the amount of water, and add the dried kombu.

  2. If using an Instant Pot, use the Slow Cook setting, adjusting it to "Less" so that it will cook on a lower temperature. If using a slow cooker or Crock Pot, set it to cook on "Low". Begin checking your beans for doneness around the 2 1/2 hour mark. This is also a good point at which you can season your beans with a bit of salt, and remove the kombu. If the beans are not creamy and cooked through, allow them to continue to cook, checking them again every 20 minutes. In my experience, they are normally done in 3 to 3 1/2 hours.

  3. Unplug your cooker, and allow the beans to cool in the cooking liquid. Using a slotted spoon, remove your beans into jars or storage containers, and then cover them with the remaining cooking liquid. Beans can be stored for up to 5 days in the refrigerator, or they can be frozen and stored for a few months.

To make the refried beans.
  1. Drain your beans, but reserve some of the cooking liquid. To a pot on medium heat, add your cooked mayocoba beans, and mash them with a potato masher until they reach the desired consistency. If they are too dry, add a bit of the cooking liquid to thin them out. Add bouillon, and taste for seasoning. If your beans are too bland, add more bouillon, or salt and pepper to taste. Serve warm, or store in an airtight container in the refrigerator for up to 5 days.

Recipe Notes

*Kombu is a dried seaweed that it used in a lot of traditional Japanese cooking. It is believed that an enzyme in the kombu helps the beans to cook faster, and it also helps with digestion to eliminate gas and bloating.