I have always wanted to make my own refried beans. I have been holding on to this recipe to make them from Dinner’s Ready since September 2008. I finally got around to making them and wish I had tried it sooner. They are so yummy and much better than the canned stuff. These refried beans are so easy because you make them in the crockpot. The other great thing about making your own refried beans is you can control how mashed they are and how thin they are. I like mine mashed with some chunks. Then I made them fairly thick. However, if I was going to use them on nachos, I would make them a thinner consistency. These were well worth the extra effort. Love ’em! I like the refried beans with some cheese melted on top along with some diced green onion, then served with tortilla chips.
Crockpot Refried Beans
- 3 cups of dry pinto beans (rinsed)
- 1 onion, diced
- 9 cups of water
- 5 tsp salt
- 1 3/4 tsp pepper
- 2 Tbsp minced garlic
- 1/8 tsp ground cumin
- Put all the ingredients in a crockpot and cook on high for about 8 hours.
- After they are done, drain all of the liquid out and SAVE THE LIQUID!!
- Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups)