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homemade refried beans in a white bowl
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Homemade Refried Beans

These homemade refried beans will make your favorite Mexican meal even better, or they make a delicious dip all on their own!
Prep Time10 minutes
Cook Time6 hours
Course: Side Dish
Cuisine: Latin
Keyword: beans, crock pot, mexican
Servings: 8 people
Calories: 279kcal

Ingredients

  • 1 pound dry pinto beans
  • 2 tablespoons vegetable oil
  • 1 medium onion cut into large segments
  • salt
  • 2 tablespoons bacon drippings or vegetable oil
  • 3 garlic cloves peeled and finely chopped

Instructions

  • Lay the beans on a large baking sheet to check for stones and rocks.
    pinto beans laid out onto a baking sheet
  • 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.
    rinsed beans next to a stock pot on water and onions
  • 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.
    dumping pinto beans into a crockpot
  • 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.
    over head shot of homemade refried beans

Nutrition

Calories: 279kcal