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Tuesday, September 24, 2013

Crockpot "Refried" Beans

When I originally saw this on Pinterest (penniesandpancakes) I thought there is no way refried beans could be that easy to make! Turns out, they are! Refried beans are one of those things you have to have in order to have a "real" Mexican Night at home. So instead of buying a can of preserved beans I figured this has to be a better option for my family! And did I mention that it only cost 19 Cent per cup! What a steal! I love when I find out something is so easy and affordable! Hey, If the crock pot is doing all the work how can you complain? So here it is......

*Makes about 16 cups

2 lbs pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic
*Up to 2 1/2 Tbsp salt
1 tsp black pepper
2 tsp cumin
10 cups hot water

* You can use as little as 1 Tbsp. It depends on how you like your beans.

Rinse the beans in a colander. Pick out any bad beans.

Combine all the ingredients in the crock pot. Remove any floating beans. Cover, and cook on HIGH for 4 hours and THEN on LOW for 2 hours. I found you can also just cook them on low for 8 hours if you need to leave them at home while you run errands or go to work for the day!

Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. I pour the liquid into a bowl in case I need to add more liquid back as I am mashing ;)

Mash beans with a potato masher to desired consistency.

Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in zip lock bags for later use.

 I have three bags of frozen beans in my freezer just waiting for our next Mexican Night! I cant wait!


Live Laugh & Love,


1 comment:

  1. If you wait until the end of cookin to add your salt your beans will cook much faster and be easier to mash