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.


Best Jalapeno and Bell Pepper Jelly

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Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

Over the past three decades of married life, I am positive I have bottled thousands of homegrown yumminess. I used all kinds of available veggies and fruit and bottled them as close to their natural state as possible, to exotic flavors of canned treats. If I had to pick one of my favorites, THIS Jalapeno and Bell Pepper Jelly would make the top 10 for sure. 

I love, love, LOVE this Jalapeno and Bell Pepper Jelly.  It can be made any time of year, and not expensively.  A wonderful gift for any holiday or to take as a thank you to a hostess of a party. Though made with jalapeno, it is NOT hot, it just has a tiny zing for flavor. I know it takes a little extra time, but I have had best results over the years if I do NOT double this recipe.  It sets up and is a fabulous consistency and taste.

Tip:  I used my Camp Chef with the canner and it works perfectly.  IF you have bad weather and move it all into the garage, do NOT shut the garage door!  Give plenty of ventilation to prevent any health risks.  Now, gather up the supplies, borrow from your mom or neighbor and get making this delectable condiment today. Please click through the pages for the recipe.






1 large red bell pepper (about 1  1/2 cups)

1 large green bell pepper  (about 1  1/2 cups) 

6-8 jalapeno peppers  (about 3/4 – 1 cup)

1 ½ cups apple cider vinegar (I love the depth apple cider vinegar adds to the finished product over plain white vinegar)

½ tsp. butter (prevents foaming when jelly comes to a boil)

¼ tsp. salt

5 ½ cups granulated sugar

3 oz. package of liquid pectin (Certo)


Gather supplies  and ingredients

You need jalapenos and 2 bell peppers. The peppers in my garden were a tad small, so it took a few to make the large one. 

JALAPENO & BELL PEPPER JELLYThe liquid pectin comes in a box with 2 envelopesJALAPENO & BELL PEPPER JELLYI keep a box of disposable gloves on hand to use whenever working with hot peppers. 

Do yourself a favor and use a hairnet.  You can get one at the bakery for a nominal cost, or have a supply on hand.  It is so unsavory and unappetizing, not to mention down-right embarrassing, if someone finds your hair in their food.

You will need 8 half-pint jars (to be safe), get these at the store, or watch for them at garage sales and thrift stores. 

Check carefully for any nicks, chips for irregularities- toss out if there are any.JALAPENO & BELL PEPPER JELLYALWAYS USE NEW LIDS!!! 

Never re-use lids!

Get narrow or wide depending on your bottles. 

Rings can be re-used if they do not have any damage, rust or dents.JALAPENO & BELL PEPPER JELLYYou need a canner with rack, wide mouth funnel, bottle lifter, towel(s) to set hot bottles on and hot pads to prevent burning yourself.JALAPENO & BELL PEPPER JELLY


Wash jars and lids in dishwasher or in very hot soapy water.JALAPENO & BELL PEPPER JELLYKeep in warm oven at 200 degrees. JALAPENO & BELL PEPPER JELLYPut lids in small saucepan with enough water to cover.

Bring to a boil.JALAPENO & BELL PEPPER JELLYTake off heat and let sit while preparing jelly. JALAPENO & BELL PEPPER JELLY

Stem and chunk red and green bell peppers, discard seeds.JALAPENO & BELL PEPPER JELLYWearing gloves, stem and halve jalapeno peppers; discard seeds. 

The oils from the hot peppers can stay in your skin for quite a while and it can hurt if it comes into contact with eyes or skin.JALAPENO & BELL PEPPER JELLYAdd hot peppers to the bell peppers in the food processor JALAPENO & BELL PEPPER JELLY

And chop all into small pieces.



Measure sugar into a separate bowl

This is an  important step, as it prevents a miscount or mistake when adding.JALAPENO & BELL PEPPER JELLYIn a large pan (6 – 8 quart sized sauce pan) add the peppers, apple cider vinegar, butter and salt; JALAPENO & BELL PEPPER JELLY

Then stir in sugar.


Bring the mixture to a boil,

JALAPENO & BELL PEPPER JELLYCook for 12 minutes, stirring constantly.JALAPENO & BELL PEPPER JELLYStir in the liquid pectin and boil for 1 ½ minutes exactly.JALAPENO & BELL PEPPER JELLY

Take the bottles out of the oven.

Place the funnel into a bottle.

Ladle quickly into prepared jars, filling to within 1/2” of top of jar.

Be sure to leave about 1/2″ head-space leaves room for expansion.JALAPENO & BELL PEPPER JELLYWith a CLEAN cloth that is wrung to be damp, JALAPENO & BELL PEPPER JELLY

Wipe the jar rims and threads well.


Screw rings (bands) on tight. 


Do NOT really wrenched on hard, just snug to keep the water out when processing and to contain the pressure to enable it to seal properly


Oftentimes the jars will seal on their own at this point. HOWEVER to prevent undetectable botulism, which cannot be seen, tasted nor emits an odor, process in the canner and use clean sanitized bottles. 

Process in water bath method recommended by USDA for 20 minutes.  

Place jars in the rack in the canner.


Jalapeno and bell pepper jelly

Fill the canner with water, make certain the water covers the top of the jars by at least 3 inches of water.Bring water to a boil, cover and boil for 15 minutes (this is called processing)

jalapeno and bell pepper jelly

jalapeno and bell pepper jelly

Carefully lift the rack from the canner.


Jalapeno and bell pepper jelly


With a bottle lifter take the bottles out, one at a time and place upright on a towel (it is best to layer a few towels to prevent any damage to table underneath from the heat of the jars). Do not place bottles in a place where a cool/cold breeze from the wind, fan or air conditioner can directly hit the bottles. There is a great risk of bottles cracking or shattering due to the hot contents being affected by the cold air.        

CORRECTION:  I am holding the lid lifter the opposite direction of what it should be – call it nervousness!  The RED end holds the bottles because it is curved and some have notches to help hold the bottle more securely.  Thank you reader Dawn for pointing my mistake out to me:)           


Jalapeno and bell pepper jelly

Carefully tighten the rings again to just snug.Do NOT move! Leave it alone! Resist touching those lids!




Allow the bottles to sit undisturbed for 1 day.  (if necessary to move inside, use as little motion as possible)



Now, check the seals/lids by pressing the middle of the lid with finger. (See Below*)When the bottles have sat, are sealed, mark on the lid the year date so you can easily rotate bottles. 



Use within 12 months.

Makes 6-7 half pint jars. 



Enjoy!*If the lid springs back it is not sealed. If this happens you have a couple of options:

1- Put in the refrigerator and use within 7 days.

2- Remake from instructions from USU Extension Service: To Remake with Liquid Pectin – For each quart of jelly, measure ¾ cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to boil over high heat, while stirring. Remove from heat and quickly add the sugar, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute. Quickly skim off foam and fill sterile jars, leaving ¼ inch head-space. Adjust new lids and process as recommended in water bath for correct altitude.

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 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.