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

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