Refried beans are a staple food in my house. I use them all the time when I make homemade tacos and burritos and it surprised me when I learned that I could make a simple recipe that was better than refried beans in my slow cooker.
Not only am I saving money but I also know every ingredient that goes into the pot so I am protecting my family’s health as well!
This recipe quickly became one of my favorites and it is one of the first I teach to anyone who tells me that they want to learn to cook. It is so easy to make that the prep takes just minutes and because you are using the crock pot, all the hard work is done for you!
- 1 bag of dried pintos (about 2 cups)
- 6-8 cups water
- 1 onion, chopped
- 1 Tablespoon Gone Frugal Taco Seasoning Mix
- 1/2 jalapeno, coarsely chopped (or a few jarred slices)
- 2 teaspoons granulated garlic
- 1 teaspoon black pepper
- 2 teaspoons salt
Do The Night Before: Rinse and sort dried beans and add to crock pot. Cover with 6 cups of water and allow to soak until morning.
1. Drain soak water and add 6-8 cups of water to the crock pot along with beans and remaining ingredients.
2. Cover and set your slow cooker on low heat. Cook for 5-7 hours on low, or until beans are fork tender.
3. Drain beans over a large bowl or pot to keep the cooking liquid.
4. Using a wooden spoon or potato masher, mash the beans until they are the desired consistency. For me that means a coarse mash that’s about 50/50 creamy and chunky. Add reserve liquid as needed and freeze the remaining liquid for adding to soups or stews later.
NOTES: You can use this recipe as a guideline for just making a really good pot of pinto beans if you don’t want to mash them. There are some who think that adding the salt before the beans are cooked will not allow the dried beans to cook thoroughly but I assure you this recipe works exactly as stated.