These Slow Cooker Refried Beans are made with a blend of pinto and kidney beans, seasoned with Louisiana Gold Green Pepper Sauce and taco seasoning for a flavorful, creamy side dish.
These Slow Cooker Refried Beans are made with a blend of pinto and kidney beans, seasoned with Louisiana Gold Green Pepper Sauce and taco seasoning for a flavorful, creamy side dish.
| Quantity | Ingredient |
|---|---|
| 2 can | pinto beans (15.5oz), drained and rinsed |
| 2 can | red kidney beans (15.5oz), drained and rinsed |
| 1 Tbsp | Louisiana Gold Green Pepper Sauce with Tabasco Peppers |
| 1 tsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 tsp | taco seasoning |
| 1½ cup | hot water |
Add the beans, Pepper Sauce, Vegetable Base, taco seasoning, and water to the bowl of a slow cooker, stir to combine. Cook the beans, covered on high for 2 hours.
Remove the lid and using a potato masher, mash the beans to desired consistency.
Serve immediately.
Delicious served with the Chicken and Spinach Quesadillas, Spicy Chicken Taquitos, Spicy Chicken Taco Salad, or the Ranch Style Eggs (Huevos Rancheros).
Recipe tags: Louisiana Gold Pepper Sauce, easy difficulty, dinner, slowcooker
