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BEST Crock Pot Refried Beans

THE BEST REFRIED BEANS (CROCK POT)

THE BEST REFRIED BEANS (CROCK POT)


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THE BEST REFRIED BEANS (CROCK POT)

NO flavorless, bland refried beans here, no sirree.   I wanted really good re fried beans with deep flavor, not like the canned ones, or those made with tons of lard. 

Here’s my easy creation, made in the crock pot, I mean what can be easier than that? And the result – AMAZING flavor that every time I serve these. I get rave reviews and so will you! 

I have easy to follow picture tutorial for you so that you can easily make these refried beans yourself; just head onto the next page….

BEST Homemade Re-fried Beans

Ingredients:

1 lb. dry pinto beans (1 1/2 – 1 2/3 cup), rinsed, remove any shriveled beans or stones  

1/2 tsp. salt 1 large yellow (best flavor for long cooking) onion, peeled and cut into chunks

2 Tbl. garlic, chopped or minced

1 jalapeno or Anaheim pepper, seeded and chopped (adds flavor, not heat)  

1/2 salt

1 Tbl. white vinegar

1 tsp. balsamic vinegar

1/4 – 1/2 tsp. cumin

1/8 – 1/4 tsp. chipotle chili powder (or regular chili powder. Chipotle adds a wonderful smoky flavor)

4 Tbl. real butter (don’t skimp here!)

1 to 1  1/2  tsp. chicken bouillon, to taste

1/2 tsp. Montreal steak seasoning 

Directions:

The night before  rinsed the beans in a colander, checking for  stones or shriveled beans.THE BEST REFRIED BEANS (CROCK POT)Let sit large bowl and cover with at least 5 inches of water. Let sit overnight, or at least 8 hours.

This is an important step.  Why? Because by soaking the beans and then rinse very well with water before proceeding; this cuts down dramatically on the gastrointestinal issues (aka gas) produced by beans.THE BEST REFRIED BEANS (CROCK POT)After soaking the beans overnight, rinse them in a colander over and over very well with water a few times.THE BEST REFRIED BEANS (CROCK POT)Pour the soaked and rinsed beans into a crock pot. Next step…

Use a Jalapeno or an Anaheim pepperTHE BEST REFRIED BEANS (CROCK POT)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.THE BEST REFRIED BEANS (CROCK POT)In the crock pot, along with the rinsed beans, add in the salt, cut up onion, garlic and jalapeno or Anaheim pepper.THE BEST REFRIED BEANS (CROCK POT)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!!!THE BEST REFRIED BEANS (CROCK POT)
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.THE BEST REFRIED BEANS (CROCK POT)Serve warm.

TIP:  Refried beans freeze very well. Spoon 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.

Carrie’s recipe copyright 2016.
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16 Comments

  1. Diane Roark says:

    I love refried beans. I have never made any from scratch. This sound great! Thank for linking up Saturday Dishes!
    Blessings,
    Diane Roark
    http://www.recipesforourdailybread.com

  2. I make my owns beans (so much better than canned) but I have never used vinegar! I have to try this! Visiting from LOBS!

  3. I hope you don’t mind, but I’m going to feature your refried beans in my Cinco de Mayo roundup as well! You just have such great recipes, and the pictures make me wish I could eat at your house!
    Thanks again for sharing with us at Saturday Dishes!

  4. Teresa says:

    This was the best refried beans I have tried in along time!! No leftovers to take to work. Family loved them!!

  5. Diane Roark says:

    Carrie,

    Where has this recipe been hiding. We eat a lot of Mexican food. Last night we had slow cooker chicken burritos. This would be a simple and inexpensive way to feed a crowd too. I am going to have make this soon. I love that you used dried beans.

    Blessings,
    Diane Roark

  6. Susan A. says:

    These are beans of insane greatness! The best bean recipe I’ve found. I love the addition of the pepper for flavor. I am making them a second time right now. This time I added a jalapeno & an anaheim pepper, seeds & all. I add all the ingredients to the crock & when I puree them I add more butter and season to taste. Thank you for sharing! I moved to the North and have had a hard time finding beans. Love this recipe!!!

  7. Kathryn says:

    I’ve been totally doing it wrong. How could I not be using butter?? The vinegar is interesting. You have a very intriguing recipe here! I definitely want to try it.

  8. Jackie Olson says:

    Just made your crockpot refried beans which I found on Pinterest. YUM! I’ve moved the recipe from my ‘Must try Crockpot recipes’ to my ‘Tried and Loved’ Board. In the freezer for my Cinco De Mayo celebration! Thanks so much. Will have to investigate your other recipes! Blessings, Jackie

    • I am SO glad you made the Crock Pot Refried Beans Jackie! They really are lip-smacking good and what a great idea to cook ahead for the holidays like that. I think I’ll have to whip up a batch myself here real soon. Thank you so much for stopping by to tell us all how much you love my Refried Beans!!!

  9. Cindy says:

    What is the serving size for this recipe?

    • Hello Cindy, this feeds about 10-12, but it depends on the appetite and if you are feeding kids or adults too. It makes a really good serving portion though. I hope you enjoy this recipe as much as we do. Thank you for coming by!

  10. Amy says:

    Okay, I love the recipe, nothing wrong with it except for what you call these beans. These are mashed beans – there is nothing re-fried about them.

    • Hello Amy! You bring up a great point and I had to research it, because I hadn’t even considered why they are called ‘re-fried’ when they technically are mashed:) So I did some checking around and I found this:
      frijoles refritos means “well-fried beans.” It is fair to say, however, that although they are not fried twice, they are cooked twice. To make refried beans you soak beans for around 8 hours and cook them in water, usually with onion, until soft. This is the first cooking. Then they are mashed and fried with lard until almost dry. Since it is quite possible that leftover beans would be used to make frijoles refritos, we could imagine that the re- is used to mean “repurposed” or that it even means “recooked” but understanding how the prefix is normally used provides a more accurate translation. http://www.culinarylore.com/food-history:how-did-refried-beans-get-their-name
      I hope this explains why we all refer to these type of mashed up beans as re-fried, when they are as you point out, mashed. Thank you so much for stopping by and hope you enjoy this and more recipes, as well as all the other things I have on A Mother’s Shadow

  11. Amanda says:

    Do yo know about how much this makes? How many servings? I need to make 4 cups of beens so I want to know if I should double this?
    Thank you!

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