Easy, No Stir, No Watch Refried Beans ( Crock Pot ) OAMC

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READY IN: 8hrs 40mins
Recipe by Pierre Dance

Please don't be put off by what seems to be a long recipe. I'm dyslectic so in order to make it easy on myself I write things out in short easy to read sentences, it does take a lot of them however. Also a whole head of garlic would seem to be a lot but roasting mellows garlic so give it a try my way, you'll see I'm not too far off. I also want to thank all of the people who's ideas I stole in order to come up with this recipe. Enjoy.

Ingredients Nutrition


  1. In the morning, drain and rinse the beans.
  2. Place the beans in a 6 quart crock pot.
  3. Cover with water plus 2 inches.
  4. Cover and cook on high for 4 hours.
  5. Meanwhile cut the top off the head of garlic just barely nicking the ends of the cloves.
  6. Pour a tsp of olive oil into the cut.
  7. Place on a square of foil and wrap like a Hershey's kiss.
  8. Bake at 350F for 1 hour. Open and let cool.
  9. Prep the onions, cumin, and oregano.
  10. When the 4 hours cooking is over, ladle 2-3 cups of the bean broth into a blender, add the salt cumin, and oregano.
  11. Sqeeze each clove of gralic from it's skin into the blender.
  12. Pulse the blender until it's well mixed.
  13. Heat the lard or drippings in a frying pan till it's almost smoking.
  14. Fry the onions and chilies until the onions are translucent.
  15. Deglaze the pan with some bean broth.
  16. Mash the beans in the crock pot with a potato masher.
  17. Add the deglazed onion mix & the garlic mix to the crock pot. Mix well.
  18. Cover, cook on high for 1 hour.
  19. Reduce heat to low, uncover & cook for 4-5 hours to thicken as desired.
  20. Freeze 1 or 2 cups at a time in sandwich sized zip lock freezer bags.

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