Community Pick
Refried Beans (crock Pot)
photo by PalatablePastime
- Ready In:
- 20hrs
- Ingredients:
- 8
- Serves:
-
8-12
ingredients
- 1 lb dried pinto bean
- 1 1⁄2 teaspoons salt
- 1 onion, chopped fine
- 5 -6 cloves garlic, minced
- 3 3 tablespoons butter or 3 tablespoons oil
- 1 (4 ounce) can chopped green chilies
- 1 teaspoon ground cumin
- 2 tablespoons shredded cheddar cheese or 2 tablespoons chopped onions, to garnish (optional)
directions
- Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.
- In the morning, drain and rinse beans (discarding soaking water).
- Return beans to crock pot, and add 6 cups water and the salt.
- Cover and cook on low for 10-12 hours or until beans are nice and tender.
- Drain cooked beans, reserving cooking liquid.
- Mash beans and return to crock (or may mash in the crock pot).
- In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot.
- Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.
- Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed).
- Adjust salt, if necessary, before serving.
- Garnish with cheese or chopped onion, if desired.
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Reviews
-
Wow!!! Wow! Wow! Wow!!! I used Anastazi beans, because I had them on hand. I used butter instead of lard. For the rest I followed the recipe. The flavor is incredibly complex, but not too spicy. Really wonderful. This is the kind of recipe you pull out to wow your friends. That's if you can bare to share them.
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I loved how simple this recipe was. I was going to buy some refried beans to go with recipe 8604, but I couldn't believe they were over $1.50 per can. So I decided to make these refried beans using my handy crockpot. They turned out great! I used bacon fat for the lard and added a few dashes of taco seasoning. The flavor is great! I will be serving this with my mexican dishes in the future. Thank you so much!
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Tweaks
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I will NEVER buy canned refried beans again. This was so easy and so good. I had a Mexican Fiesta Dinner with 17 people and everyone loved these. Only change I made was I used about 1/2 tablespoon of butter instead of lard or oil. I kept my reserved juice and used it throughout the cooking process up until the time we ate. I found the longer the beans cooked, after mixing everything together, the darker the beans became like you get at the restaurant. With the little liquid that was left I put in the leftover beans and froze them to eat with the leftover tamales at a later time. Don't worry if your onions didn't saute all the way they will finish cooking in the crock pot. Oh, one other thing I did since I was short on time. I cooked the beans on high for about 3-4 hours before turning them to low.
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Wow!!! Wow! Wow! Wow!!! I used Anastazi beans, because I had them on hand. I used butter instead of lard. For the rest I followed the recipe. The flavor is incredibly complex, but not too spicy. Really wonderful. This is the kind of recipe you pull out to wow your friends. That's if you can bare to share them.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com