Easy crock pot refried beans – It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!
I made some Crock Pot Refried Beans recently. From scratch. No cans involved. Guess what? They were absolutely delicious! Really… these refried beans taste fantastic, they are inexpensive to make, and EASY!
Crock Pot Refried Beans Are EASY To Prepare
I have been reading through a great book I own called “100 Days Of Real Food”, by author Lisa Leake, and came across this recipe for non-fried, refried beans, made from scratch.
The recipe can be thrown together in about 10 minutes in a crock pot. The pinto beans and spices are slow-cooked for 8-10 hours, lightly mashed, then served. How easy is THAT???
I started my crock pot when I got my morning coffee, and we enjoyed them with our evening meal later that day. They were so good! When the beans were ready, I took out half of them, mashed them and served them with cheddar cheese melted on top.
I took the other half of the beans (which were still in the flavored broth and served them just as they were (un-mashed) to my husband (because that is his favorite way to eat pinto beans).
The cost of a bag of dry pinto beans is minimal, and this recipe produces just under 4 cups of refried beans, so it is a great budget item, too! And, seriously, these beans are amazingly good!
We have used crock pot refried beans with tacos, burritos and tostadas, all with fantastic results. Here are some pics from while I made them:
How To Make Crock Pot Refried Beans
Here are the ingredients in my crock pot with the onions and other spices.The beans are ready to start cooking. This step will only take about 10 minutes or less!
Let them cook all day (9 hours), because you won’t have to mess with them! You just need to start them cooking, then go about your business! EASY!
After 9 hours in the crock pot… this is what they looked like. The beans are drained over the crock pot, removed, then mashed, using a potato masher.
You can add a little broth from the crock pot to the beans if you don’t want them too thick.
This was such an easy, economical way to make refried beans, and I will make them this way quite often. I really hope you will try making refried beans from scratch. They are so inexpensive to make, and taste absolutely delicious!
Here are the finished crock pot refried beans ready to eat! They were garnished with a little grated cheddar cheese and cilantro leaves on top, to serve! Muy bueno!
Hope you enjoy this recipe for crock pot refried beans. Have a great day, friends! Make it count for something GOOD and courageous!
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Recipe Source: “100 Days Of Real Food”, by Lisa Leake (page 155), Published 2014, William Morrow Publishers.
Easy crock pot refried beans - It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!
- 2 cups dried pinto beans , rinsed
- 1 yellow onion , peeled, and cut in half
- 1/2 medium jalapeno , cored, seeded, and diced
- 2 garlic cloves , peeled and crushed
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground cumin
- 6 cups water
- Grated cheddar or monterey jack cheese , cilantro, or sour cream
- Place all ingredients (except for optional toppings) into a crock pot.
- Cover pot and cook beans for 8-9 hours on high.
- When finished, remove beans from crock pot, drain, and mash them with a potato masher until they reach the correct consistency. Add a little broth from the crock pot to the beans while mashing, if they seem a bit dry. That's it! You just made refried beans from scratch!
Serve with a garnish of grated cheese, cilantro, or sour cream, if desired. Enjoy!
NOTE: Caloric calculation does not include optional garnishes (sour cream, cheese or cilantro)
Here’s one more to pin on your Pinterest boards!