Crock Pot Frijoles Refritos (Refried Beans)
- Ready In:
- 19hrs
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 226.79 g dried pinto bean
- 709.77 ml water
- 2.46 ml sea salt
- 78.78 ml vidalia onion, minced
- 7 garlic cloves, minced
- 44.37 ml extra virgin olive oil
- 118.29 ml fresh green chile, chopped
- 2 jalapenos, seeded, stemmed, & diced (optional)
- 4.92 ml ground cumin
directions
- Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
- Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
- Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
- Reserving liquid, drain beans & place in bowl.
- Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
- Add chilies, cumin, and jalepenos, and blend until smooth.
- Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot.
- Stir well and gradually add reserved liquid until beans reach desired consistency.
- Cook on high 20-30 minutes.
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