I’ve been wanting to share this recipe for crock pot refried beans for a while now. I didn’t take any pictures last time I made them so I had to wait until I made them again–today–because we’re having Mexican Pizzas for dinner tonight and I’m all out of my freezer stash of refried beans.
Freezer stash of refried beans. That just sounds weird.
But it’s so good! If you’ve visited my blog before, then you know how much I love easy. What you might not know (and it’s such a huge thing for me so that needs to change) is that I also love cheap. If I can do it homemade, it’s a win-win because it’s bound to be healthier and it’s almost always cheaper.
And if I can freeze it, I’m sold.
There are several recipes I make that call for refried beans: Mexcian pizzas, taco braid, smothered burritos (recipe coming soon), and lunch burritos are some of my faves. I like to make a big batch of refried beans in the crock pot, use it for recipes as I’m filling my freezer with food, and then save the leftovers in small freezer bags.
I originally found this recipe on blog called Pennies and Pancakes and have tweaked it slightly to suit my preferences.
Dump all the ingredients into the pot and heat it on high for 4 hours, then low for 2 more hours.
After it’s done, mash the beans with a potato masher. That’s it!
This recipe yields 6 1-cup servings. You can easily double the recipe if you’d like, especially if you’re going to freeze it.
- 1 lb. dry pinto beans
- 1 small onion, diced
- 1 T minced garlic (about 3-5 cloves)
- 1 T salt
- ½ t pepper
- 1 t cumin
- 6 cups hot water (5 cups if you like your beans thicker)
- Place all ingredients into slow cooker
- Cook on high for four hours
- Then cook on low for two hours
- Mash with potato masher until you've reached your desired consistency