These refried beans can make your favorite Mexican meal even better, or they can be a dip all on their own!
These refried beans might be the most important recipe when it comes to upping your Mexican food game. You can use pinto beans or black beans, they both taste great! And cooking them in the crock-pot isn’t just a time saving device – it’s seriously the best way to make them. No other method allows the perfect, creamy consistency! Give it a try and let me know what you think!
Slow Cooker Refried Beans
Prep time – Cook time – 6 hours // Serves: 8
- 1 pound dry pinto beans
- 2 tablespoons vegetable oil
- 1 medium onion, cut into large segments
- 2 tablespoons bacon drippings or vegetable oil
- 3 garlic cloves, peeled and finely chopped
- Lay the beans on a large baking sheet to check for stones and rocks.
- Rinse the beans in a colander and then dump into a large pot.
- Add two quarts of water, the onion and two tablespoons vegetable oil. Bring the water to a boil.
- Transfer the beans and water into your slow cooker and cook on high for 6 hours. When the beans are tender, stir in 1½ tablespoons salt.
- At this point you can smash them and just have smashed beans, or you can fry them up in a bit of garlic and bacon grease and have heaven here on earth. (If you need, you can refrigerate the beans after they have cooked in the crock-pot and save the frying and smashing for day two.)
- To fry them, heat vegetable oil or bacon drippings over medium heat in a large pan. Add the garlic and stir until the garlic is fragrant, about one minute.
- Add the beans and enough water to cover the beans. Bring to a simmer and start to smash the beans with a potato masher. Continue to smash and stir for 5-10 minutes until the beans are the consistency of soft mashed potatoes. Don’t over cook or the beans will get dried out. Salt to taste.
- Remove from the heat and enjoy.
ABOUT THE AUTHORS – Kristen and Camille are the delicious duo from Culinary Mamas. One of their goals is to help families cook up wholesome, healthy dinners that kids actually eat. The Culinary Mamas were contributors to Somewhat Simple in 2014.
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