Are you looking for the BEST Crock Pot Refried Beans?
Not those flavorless, bland refried beans, like some canned ones, or those made with tons of lard.
These have really great depth of flavor, and the BEST part….
My easy Best Refried Beans creation are made in the crock pot!
I mean what can be easier than that?
And the result -every time I serve these BEST Crock Pot Refried Beans, I get rave reviews and so will you!
I have easy to follow picture tutorials so you can easily make these BEST Crock Pot Refried Beans yourself and I’ll also tell you the trick to freezing them perfectly.
BEST Crock Pot Refried Beans
1 lb. dry pinto beans (1 1/2 – 1 2/3 cup), rinsed, remove any shriveled beans or stones
1/2 teaspoon salt
1 large yellow (best flavor for long cooking) onion, peeled and cut into chunks
2 Tablespoon garlic, chopped or minced
1 jalapeno or Anaheim pepper, seeded and chopped (adds flavor, not heat)
1/2 teaspoon salt
1 Tablespoon white vinegar
1 teaspoon balsamic vinegar
1/4 – 1/2 teaspoon cumin
1/8 – 1/4 teaspoon chipotle chili powder (or regular chili powder. However Chipotle adds a wonderful smoky flavor)
4 Tablespoon real butter (don’t skimp here!)
1 to 1 1/2 teaspoon chicken bouillon, or to taste
1/2 teaspoon Montreal steak seasoning
The night before rinsed the beans in a colander, checking for stones or shriveled beans.
Let sit large bowl and cover with at least 5 inches of water.
Let them soak overnight, or at least for 8 hours.
This is an important step.
Because by soaking the beans and then rinsing them very well with water before proceeding; this cuts down dramatically on the gastrointestinal issues (aka gas) produced by beans.
After soaking the beans overnight, rinse them in a colander over and over with water a few times.
Pour the soaked and rinsed beans into a crock pot.
Prepare a Jalapeno or an Anaheim pepper.
Using disposable gloves is a good way to cut up the peppers because it keeps the juices/oils from the peppers off of your fingers/fingernails; which can really burn your eyes or sting your face or anywhere you touch.
Removing the seeds and membrane, which will leave the flavor, but not the heat.
In the crock pot, along with the rinsed beans, add in the salt, cut up onion, garlic and jalapeno or Anaheim pepper.
Cover the bean and vegetable mixture with approximately 4-5 inches of water.
Place on the lid and set to cook for 4-6 hours on high, or 8-10 on low.
The time of cooking will vary depending upon the age of the beans.
Be sure to check on your beans periodically to see if more water needs to be added.
Again, this depends on your beans.
When the beans are tender to the bite, then pour into a colander which is set INSIDE of a large bowl and drain to reserve the bean juice.
Or scoop out the liquid with a spoon and save. ***VERY IMPORTANT STEP You want to SAVE the liquid the beans have been cooked in!!!
- Place the drained bean mixture into a food processor.
- A blender will make a very smooth bean, whereas a food processor will allow you to make the beans with texture if desired.
- If you prefer really chunky re-fried beans, use a potato masher instead of a food processor.
Add in the ½ tsp. salt, vinegar, cumin, chipotle chili powder, REAL butter, bouillon and Montreal steak seasoning. (I like to 1 1/2 times the seasonings, but then I love a punch of flavor. I recommend making as directed in the recipe though the first time, and then adjusting to your taste.)
Give it a whirl, then add in a bit of the reserved bean juice; just a small amount at a time until the texture is the way you prefer.
TIP: Refried beans freeze very well.
Soon into freezer baggies or containers when cooled and place in freezer.
SAVE some of the bean juice and freeze in a separate freezer baggie or container.
When thawing the beans, also thaw bean juice and add to beans if they seem dry after freezing. They will taste like the day you make them – or better since the flavors have had time to marry. ENJOY!