Crockpot Refried Beans
I feel that lately I’ve been trolling for crockpot recipes. But, in my defense, I do live in Texas and any excuse to not heat the house with the oven works for me and not to sound too much like an advertisement, but, isn’t it great to be able to just throw things in a pot and really forget about it until dinner time?
This is one of those recipes that is very versatile. Obviously, it can be used as a side dish with your favorite Mexican cuisine (or any dish), but it can also be the main star of whatever you’re preparing that night.
I’m not entirely opposed to using refried beans from a can, in a pinch, that’s the way to go. Now, this isn’t a true refried bean, there’s no fat component and the ingredients are pretty simple, which makes it healthy and that beats the canned version any day. It does taste wonderful and really, that’s what is important. Besides being healthy, one of the great things about this recipe is, IT’S CHEAP!
Please make sure to read through the recipe and notes before beginning.
We can all use a little help, found this gem here
- 2 pounds pinto beans
- 1 large onion, diced
- 4 Tbsp. jarred minced garlic
- 2 tsp cumin
- 2 Tbsp salt
- 1 tsp black pepper
- 10 cups hot water
- Rinse the beans, picking out any bad ones.
- Combine all of the ingredients in the crockpot (remove any floating beans). Cover and cook on LOW for 4 hours. Once done, using a potato masher, mash beans until they reach your desired consistency.
- Cover and store in fridge for up to a week or freeze in ziploc bags to use at a later time.
- Be sure to pick out any beans that have floated to the top. Chances are those bad boys are hollow from insect damage and there is nothing delicious about that.
- I know, I know, you are supposed to soak beans overnight, blah, blah, blah. I have never pre-soaked beans for this particular recipe. But, according to Martha Stewart, pre-soaking does cut down on cooking time and the flatulent effect of beans. So if gas is a huge issue in your house, then by all means, soak them overnight.
- While I put measurements for the salt/pepper, I usually just season to taste. If you go that route, be sure not to over salt. That will make for an awfully horrible bean.
- The recipe is for 2 lbs of beans, which makes a lot of beans. In the pictures, I cut the recipe in half and that was plenty for my family of 5.
- If you do not own a potato masher, no worries, I have used a hand mixer before and it worked out just as good.
- If you choose to crank your crockpot up to high to speed up the cooking time, make sure you keep an eye on the beans, because the water can disappear quickly.
- Got a Thermos for the kiddos? Pack this in there and top with cheese for a great lunch OR pack some tortilla chips and they got a great little bean dip for lunch.