Basic Crock Pot Refried Beans
March 03, 2013
"Easy to cook with a mild flavor, feel free to spice this one up as hot or spicy as you like with more chopped chiles, chipotles, salsa, what have you."
- Serving Size: 1 (94 g)
- Calories 109.8
- Total Fat - 8.2 g
- Saturated Fat - 3.1 g
- Cholesterol - 12.4 mg
- Sodium - 665.5 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 1.2 g
- Sugars - 0.6 g
- Protein - 3.9 g
- Calcium - 29.9 mg
- Iron - 0.6 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.
In the morning, drain and rinse beans (discarding soaking water).
Return beans to crock pot, and add 6 cups water and the salt.
Cover and cook on low for 10-12 hours or until beans are nice and tender.
Drain cooked beans, reserving cooking liquid.
Mash beans and return to crock (or may mash in the crock pot).
In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot.
Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.
Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed).
Adjust salt, if necessary, before serving.
Garnish with cheese or chopped onion, if desired.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to buy the highest quality dried pinto beans you can find for the best flavor.
- If you want the refried beans to be spicier, feel free to add extra chopped chiles, chipotles, salsa, etc.
- Substitute olive oil for lard or butter for a healthier option. This substitution will reduce the amount of saturated fat in the recipe and provide a healthier alternative for those looking to make a healthier version of the dish.
- Substitute canned black beans for the dried pinto beans for a quicker cooking time. This substitution will reduce the amount of time needed to make the dish and provide a more convenient alternative for those looking to make the dish more quickly.
Vegan Refried Beans Replace the lard/butter/oil with 3 tablespoons of vegan butter and omit the cheddar cheese or chopped onion garnish. Use vegetable broth instead of the reserved cooking liquid to adjust the consistency.
Spicy Vegan Refried Beans Replace the vegan butter with 2 tablespoons of olive oil and add 1 teaspoon of chili powder and 1/2 teaspoon of smoked paprika to the beans. Use vegetable broth instead of the reserved cooking liquid to adjust the consistency. Garnish with fresh cilantro, diced jalapeno, and a squeeze of lime juice.
Mexican Rice: Mexican Rice is a great accompaniment to Crock Pot Refried Beans, as it adds a delicious flavor and texture to the dish. The rice is cooked with a variety of spices and vegetables, such as onions, bell peppers, garlic, and cumin, to create a flavorful and hearty side dish.
Grilled Corn with Chipotle-Lime Butter: Grilled Corn with Chipotle-Lime Butter is a delicious and easy side dish that pairs perfectly with Mexican Rice. The smoky chipotle and tangy lime flavors add a unique twist to the sweet corn, and the butter adds a creamy richness that complements the other flavors. The combination of flavors makes this side dish a great accompaniment to Mexican Rice, as it adds a unique and flavorful twist to the meal.
Q: How long should I cook the beans in the crock pot?
A: Cook the beans on low for 10-12 hours or until they are nice and tender. Then cook on high for 15-30 minutes or until heated through nicely.
Q: What type of beans should I use?
A: Any type of beans can be used in a crock pot. Common types of beans used in crock pot recipes include black beans, navy beans, kidney beans, pinto beans, and cannellini beans.
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The Aztecs and Mayans used to prepare refried beans as early as the 16th century. The beans were cooked and mashed, then fried in oil or lard and seasoned with spices.
Refried beans is a favorite of Mexican-American singer Selena Quintanilla, who often requested the dish for her meals. Her version included bacon, onion, garlic, and jalapeno.