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.
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Crockpot Refried Beans
- 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
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- 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.
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