Crock Pot Refried Beans
If you’ve only ever eaten canned refried beans, you might think that all refried beans are pretty much the same.
Once you’ve tasted these homemade slow cooker refried beans, and see how effortless they are to make, you’ll say buh-bye those mushy canned refried beans for good. In this recipe, dry pinto beans, onion, garlic, and spices simmer in a slow-cooker for six to eight hours until the beans are tender and infused with the flavor of epazote, a common Mexican herb. (Can’t find epazote? Try oregano.) They can be eaten whole or crushed with a potato masher.
This recipe makes 12 servings, so it’s great for feeding a hungry family or a crowd of friends. It’s also a good choice for meal prep! Spoon individual servings into freezer-safe plastic bags and freeze for up to 3 months. Simply reheat the slow cooker refried beans in a microwave, or thaw and heat on a stovetop, adding a little water if needed to get the desired consistency.
Tip: Sorting dry beans before cooking is an important step that should never be skipped. The harvesting process can leave debris like sticks, rocks, and who-knows-what-else mixed in with beans. You don’t want to bite into a rock, or swallow one! Spread beans in a single layer on a kitchen towel or baking sheet and scan them for any odd shapes or colors. Discard anything that looks suspicious.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 12 servings, about ½ cup each
Containers:
1 1/2Y
Ingredients
1 lb . dry pinto beans (about 5 cups), rinsed, sorted
1 medium onion , chopped
2 cloves garlic , finely chopped
1 tsp . sea salt (or Himalayan salt), divided use
1 tsp . ground black pepper
1 sprig fresh espazote (or fresh oregano)
¼ tsp . crushed red pepper (optional)
6 cups hot water , divided use
1 tsp . olive oil
Instructions
Place beans, onion, garlic, ¾ tsp. salt, pepper, espazote, red pepper, and 4 cups water in a 3-quart slow cooker; cover. Cook on high for 6 to 8 hours, or until beans are soft. Add additional water, if necessary, so that beans do not become dry.
Remove and discard espazote sprig. Strain beans, reserving liquid.
Heat oil in large, heavy skillet over medium-high heat.
Add strained beans and ¼ cup of reserved liquid; cook, mashing with a potato masher, for 5 to 8 minutes, or until they form a rough purée. Add more water if necessary to keep the fried beans from getting too dried out.
Season with _remaining ¼ tsp._salt; mix well.
