Crockpot Refried Beans

AuthorKaylaCategory
Rating

Anyone who has ever made refried beans can tell you - this is a process. You rinse the beans, and then you soak the beans, and then you cook the beans - the process continues on. Granted, this is of course, the authentic way to make them, and I absolutely recommend following the authentic recipe and process if you find yourself having the time. Since I do not have the time, I had to find a way to accomplish the same basic flavor, without having to follow the same technique. Thus crockpot refried beans was a perfect alternative to the traditional process.

Yields18 Servings
Prep Time15 minsCook Time16 hrsTotal Time16 hrs 15 mins

 1 lb dried pinto beans
 3 garlic cloves, smashed
 1 yellow onion
 1 jalapeno pepper
 2 bay leaves
 1 tbsp cumin
 6 cups water
 16 oz mexican blend cheese, shredded

1

Fill your crock pot with the beans, water, cumin, jalapenos, garlic, onion, and bay leaves. I give it a good stir to get everything mixed together.

2

Cook on low for about 6 hours until water is low. Replace water (probably 5-6 cups) and stir.

3

Continue cooking on low until beans are cooked thoroughly and liquid is thick (about 8-10 hours or overnight). The liquid should be the same consistency of canned beans, or fruit canned in heavy syrup.

4

Remove the bay leaves from your mixture and discard them.

5

Remove beans from the crockpot. Save the bean liquid. Blend the beans using immersion blender or mash roughly with potato masher or fork. I do this in small amounts at a time to keep consistency throughout. Add bean liquid as needed if beans are too dry. When using your immersion blender, I recommend an up and down circular motion.

6

Once everything is pureed up, you have options for the cheese. You can mix the cheese in with your beans while still hot and give it a really good mixing. Or you can sprinkle it on top. Or both. Or any combination thereof. You are the boss.

Ingredients

 1 lb dried pinto beans
 3 garlic cloves, smashed
 1 yellow onion
 1 jalapeno pepper
 2 bay leaves
 1 tbsp cumin
 6 cups water
 16 oz mexican blend cheese, shredded

Directions

1

Fill your crock pot with the beans, water, cumin, jalapenos, garlic, onion, and bay leaves. I give it a good stir to get everything mixed together.

2

Cook on low for about 6 hours until water is low. Replace water (probably 5-6 cups) and stir.

3

Continue cooking on low until beans are cooked thoroughly and liquid is thick (about 8-10 hours or overnight). The liquid should be the same consistency of canned beans, or fruit canned in heavy syrup.

4

Remove the bay leaves from your mixture and discard them.

5

Remove beans from the crockpot. Save the bean liquid. Blend the beans using immersion blender or mash roughly with potato masher or fork. I do this in small amounts at a time to keep consistency throughout. Add bean liquid as needed if beans are too dry. When using your immersion blender, I recommend an up and down circular motion.

6

Once everything is pureed up, you have options for the cheese. You can mix the cheese in with your beans while still hot and give it a really good mixing. Or you can sprinkle it on top. Or both. Or any combination thereof. You are the boss.

Crockpot Refried Beans

You’ll notice at this point I have not called for salt or pepper. This is a personal preference. I think the cheese adds plenty of salt, but if you like yours to be more salty than this turns out, you can add it at the end. If you add it in the beginning as the bean water reduces, it may get too salty, so just be careful. Know your salt.

1 Comment

  1. Pingback: 3 Ingredient Cheese Enchiladas | happy hearth happy home

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