I have a confession- I LOVE refried beans. I probably have eaten my weight in them. Which is why I have about 4 lbs of dry beans stashed in my pantry. Until I had kids I could buy a single can of old El Paso – chalk full of salt and preservatives and eat them whenever I wanted.
My eldest now loves them too. Which means MY refried beans only go half as far now because my boy eats it… and I have to be a good responsible mom. Who really wants their kids to eat preservatives seriously? I suppose I should thank him for making me switch…
Last winter I discovered you could make refried beans in a crock pot and it changed my life. It tastes just the same as any restaurant, if not better!. I can now make huge batches homemade and freeze them for later. Yes you can freeze refried beans ! It is a lot healthier then store bought and super easy. Just toss and crock pot does the rest.
Plus cooking in bulk it means you actually get to have easy access weeknight meals in half the time – salads, burritos, bakes, dips, tacos or just off the spoon….right at your fingertips.
This recipe was found on magical slow cooker – she uses commercial bouillon and adds 1/2 cup salted butter to finish her refried beans after cooking to finish her purée- which makes a richer product.
I tweaked it for a healthy version using fresh stock – but feel free to sub a vegan friendly stock) for more flavour and I removed the access butter. I recommend only adding salt to the individual portion, as you eat it. Nothing worse then ruining a bulk batch because of overseasoning.
Refried beans -Crock pot style.
- 1 lb dry pinto or Romano beans – bulk store or grocery store
- 1 sweet yellow onion
- 2 tb oil
- 2 cloves garlic
- 1/8 cayenne
- 6 cups fresh chicken stock (use veg stock for Daniel fast)
- This is a no soak recipe! The beans cook up perfectly without soaking. If you feel you must soak the beans overnight you can still do this recipe, but the cooking time remains the same.
- Slice the onion into slices. In a large skillet set over medium-high heat add the cooking oil. Add the onion slice sure until golden.
- Sort the beans, discard any rocks or dirt clumps. Rinse the beans and add them to the slow cooker. Add the cooked onions on top of the beans
- Add the chicken stock , garlic and cayenne powder.
- Cover and cook on HIGH for 5-6 hours or on low for 10 hours.
- When the cooking time is done ladle off about half of the pinto bean broth, save this broth just in case you need to add more liquid back.
- Using an immersion blender blend the beans until smooth. If you do not have an immersion blender, you can mash with a potato masher. Add the reserved broth if the beans seem too thick.
Note : if you do not have fresh stock use 6 cups water and 3 tbs of high quality bouillon like recipe posted here
Jalapeño pepper also add a nice kick to beans – to add cook with onions.
For richer product : original recipe states to add 1/2 butter to hot bean purée to finish.