Refried beans are awesome! Not only are they great on tacos and burritos but they make excellent dips by themselves, with salsa and they make a yummy addition to nachos.
Have you read the ingredients on a can of refried beans lately? Not exactly the stuff I want to be feeding my family. Not to mention that a can of refried beans costs between $1.25 – $1.50. A 32 oz bag of pinto beans runs for less than $1.50 at most grocery stores. If you make things often with refried beans like I do that can get really expensive.
Most homemade refried bean recipes seem to take forever to make and involve all these complicated steps and I just do not have time for that! After trying a few homemade refried bean recipes I came up with this one. It is simple and easy. So, okay these are not technically “refried” beans because there is no frying involved. But we think they are wonderfully delicious in my Chicken and Refried Bean Burritos.
Homemade Refried Beans in the Crock-pot
(makes approximately 4 cups of refried beans)
- 1 1/3 cups dry pinto beans
- 4 cups of water (for soaking)
- 1 cup chopped onion
- 6 TBSP minced garlic
- 1/2 tsp salt
- *5 TBSP taco/chili seasoning
*I make my own taco/chili seasoning following the recipe from the Easy. Homemade. book. You could use two packets of taco seasoning or 2 1/2 tsp of cumin, 2 tsp of paprika, and 1/2 tsp of chili powder (or more depending on the strength of your chili powder).
- Rinse beans and discard anything weird (shrunken beans, pebbles that sort of thing).
- Place beans in a large bowl and cover with water. You can either refrigerate overnight or leave on the counter overnight (I leave mine on the counter).
- In the morning, remove any floating beans and drain. (Just an FYI the reason you remove any floating beans is that there is something wrong with them since they did not soak up the water like the others).
- Place beans in crock pot and cover with fresh water (approximately 3-4 cups).
- Add in chopped onion, garlic, taco/chili seasoning and salt.
- Cover and cook on HIGH for 4 hours or on low 8 hours.
- Uncover, place a strainer in a large bowl and drain. This way you have reserved liquid in case you need it when processing the beans. I prefer my beans to have the consistency of somewhere between liquidity restaurant style and the canned version.
- Now you need to mash them with a fork, potato masher, immersion stick blender or (my personal favorite) dump them in the food processor. How long you mash them depends on the consistency you want. Some people like their beans chunky others like them super smooth. We like ours somewhere in between.
- Serve warm or store in an airtight container in the fridge for up to 2 weeks (ours never last that long so I’m not totally sure how long they will keep in the fridge).
They so freeze very well and last for months in there.
I like to make a double or triple batch of these and freeze them in two cup portions for later use. Making your own refried beans costs about $0.20 a cup versus almost $0.75 a cup for canned refried beans. Another benefit of making your own refried beans is you control how spicy they get. This basic recipe is not spicy at all so it is perfect for kids. I make a different batch with crushed red pepper and hot sauce for James.
Does your family eat refried beans? What’s your favorite way to use them?
Have a blessed day!
Linking up here:
This post may or may not contain referral links. Please read my disclosure policy here.