Homemade refried beans topped with cheese

BEST Crock Pot Refried Beans

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Homemade refried beans topped with cheese

Easy Refried Beans made in a Crock pot or slow cooker

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 




BEST Crock Pot Refried Beans

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.


BEST Crock Pot Refried Beans

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.


Next step

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.


BEST Crock Pot Refried Beans

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.


BEST Crock Pot Refried Beans

Next Step

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.


BEST Crock Pot Refried 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!!!


BEST Crock Pot Refried Beans

Next Step

  • 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.)


BEST Crock Pot Refried Beans

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.

Serve warm.

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!

Homemade refried beans topped with cheese

Easy Refried Beans made in a Crock pot or slow cooker

Carrie’s recipe copyright 2016, 2018
Recognize a blessing and be a blessing today.

stuffed peppers

Oven Cheese Stuffed Peppers aka Poppers

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stuffed peppers

Stuffed Peppers

This is a terrific way to enjoy stuffed jalapeno or Anaheim peppers without deep frying, so you can avoid all the oils and fats if you choose.

It has all the bold flavors you’d expect minus the extra calories. 

Use low fat cheddar cheese, cream cheese and mayonnaise to save even more – you won’t even miss them!

Oven Cheese stuffed Peppers (Poppers)


½ cup cheddar cheese, reg. or low fat

¼ cup cream cheese, reg. or low fat

1 Tbl. mayonnaise, reg. or low fat

2 shakes onion powder

1-2 shakes smoked paprika

2 shakes garlic powder

Shake salt, to taste

1/8 tsp Montreal steak seasoning

8 small jalapeno peppers or 3-4 Anaheim peppers

Panko crumbs  

Directions: Preheat the oven to 350 degrees. Coat a large baking sheet with foil and cooking spray.

In a small bowl, combine the cheddar cheese, cream cheese, mayonnaise, onion powder, smoked paprika, garlic powder, salt if desired and Montreal steak seasoning;

mix well and set aside.

Wearing gloves halve the peppers lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating – keep your fingers away


from eyes.)   

Stuffed Peppers 1

The seeds are where the heat is.Stuffed Peppers 2

Fill peppers with cheese mixture. Coat back side of stuffed peppers with cooking spray. Roll in Panko crumbs.Stuffed Peppers 3


Transfer peppers to prepared baking sheet. Sprinkle top of stuffed peppers with Panko crumbs.

Bake until filling is bubbly and outside begins to brown, about 30 minutes. Serve hot.

Copyright Carrie Groneman, A Mother’s Shadow, 2013

Recognize a blessing and be a blessing today.

How To Roast A Bell Pepper

Homemade Roasted Peppers

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How To Roast A Bell Pepper

Oven Roasted Bell Peppers

No more expensive bottled roasted peppers for us!  Here are easy instructions on how to make your own while they are low cost this summer.   I keep a stash of them in my freezer and use them all winter long.  Not only is it extremely cost effective, they taste fresh and have so much more flavor than purchased.  Use them on sandwiches,  salads, side dishes, pasta, in eggs; only your imagination is the limit!

Roasted peppers are incredibly versatile and can be done in the oven, under the broiler, or on the BBQ outside.

Catch a sale, go to a U-Pick or gather from your own garden and do a bunch at once on the grill outside so it won’t heat up the house.

And you can roast about any variety of pepper too!

How To Roast a Pepper


Tin foil Cookie sheet

Paper sack

Saran wrap & freezer zip lock baggies if you are going to freeze these  


If using the oven: 

Set oven to broil, and raise oven rack to highest position.

Place tin foil on cookie sheet.

Put pepper(s) on foil and place in oven.

Broil till charred (watch closely), turn, charring each side until the whole pepper is black.How To Roast a Pepper 1If using the grill, gas or charcoal, cook as directed above.

Put the broiled pepper(s) in paper sack, fold down top of sack and allow it/them to sit 10 minutes, or till cooled.

If you are going to freeze them, see * section below at this point of preparation.How To Roast a Pepper 2After the time, take pepper(s) out of bag, peel off the charred outside skin and discard this layer.How To Roast a Pepper 3Cut off top, scoop out seeds and insides.

Do NOT rinse off the pepper(s), or most of the flavor will be lost.

Use as desired.How To Roast a Pepper 4

*This works wonderfully to freeze the peppers. 

Simply thaw, peel off charred skin and use as if you had just roasted them.

Broil or grill as directed above, take off heat, let cool a couple of  minutes, then wrap in plastic wrap.  

If the pepper is slightly – only slightly – warm, it is fine. Then place into a freezer zip-lock baggie.

I like to double bag them for more protection from freezer burn and to preserve the taste. How To Roast a Pepper 5


When ready to use, thaw, drain a bit on paper towels (do NOT rinse or rub with paper towels), peel off skin, cut off the stem, de-seed and use as desired

As I mentioned above, this works fabulously with Jalapeno, Anaheim, Pablano and many other variety of peppers. 

Copyright Carrie Groneman, A Mothers Shadow, 2013

Recognize a blessing and be a blessing today.


Easily freeze all types of peppers

How to Easily Freeze Peppers

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Easily freeze all types of peppers

It’s easy to freeze peppers and so economical

Peppers of all types are proliferate right now in the gardens, easily available at farmer’s markets or very inexpensive in the grocery stores. Take advantage and store up for the winter. Here are several ideas of how to freeze and use them later on.


You can freeze as shown here. It is important to seed and pat dry after washing or the peppers will be covered in frost after freezing, which can change the taste and color.  However, if you are in a hurry, and later find there is a layer of ‘snow’ on your peppers, just rinse, pat dry and use.    Use freezer bags and DOUBLE bag for storage.Freeze 'Em Up 1Another option is to chop up the peppers and spread out in a single layer on plastic wrap in a pan or cookie sheet.

Place the pan in the freezer for 10-30 minutes and they will appear as pictured belowFreeze 'Em Up 2

Freeze 'Em Up 3


Place frozen pepper pieces in freezer zip lock bags and DOUBLE bag.

Immediately place bags in freezer or the pepper will defrost and then be a big chunk when frozen.

These will stay in individual pieces and easy to use if done this way. Freeze 'Em Up 4For jalapeno, Anaheim peppers, Thai and other hot and spicy peppers, I have froze them whole, with the seeds and intact  right after washing.

When working with hot peppers of this type, wear disposable gloves! Also, the ‘heat’ is in the seeds and vein of the pepper.Freeze 'Em Up 5

Another option is to seed, half, or dice.Freeze 'Em Up 6I very rarely defrost the bell or hot peppers before using them.

I use them frozen, right from the freezer to dice, chop or any other cooking method I need a pepper for. 

Enjoy and make the most of the bounty!

Copyright Carrie Groneman, A Mother’s Shadow

Recognize a blessing and be a blessing today.