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How to Make Refried Beans in the Crockpot

Updated on March 25, 2012

In my how to prepare dried beans hub I explained the unhealthy benefits of consuming canned beans. I've cooked black beans, garbanzo beans and kidney beans in the past, but had not tried refried beans, until now.

Turns out it's even easier than any of the other beans I have cooked that require boiling, soaking, draining, washing etc. Refried beans can be made right in the crockpot (slow cooker).

I love cooking with my crockpot, some of my favorite vegetarian crockpot recipes include: lentil sloppy joes, vegan mac & cheese, and vegetarian split pea soup. The most convenient recipes follow the set it and forget motto and this refried beans crockpot recipe does just that.

Tonight for dinner we ate the most amazing burritos with our homemade refried beans. Follow the steps below to cook up your own pot of beans and then check out my hub for creating a delicious & super quick Refried Bean Burrito.

Photos: Refried Beans Ingredients

Click thumbnail to view full-size
Pinto beans sorted before rinsing1 onion; 3 garlic cloves; 1 jalapeño pepper1 teaspoon sea salt; 1/4 teaspoon cuminSort beans on a cookie sheet, this a fun task for kids to get involved in.
Pinto beans sorted before rinsing
Pinto beans sorted before rinsing | Source
1 onion; 3 garlic cloves; 1 jalapeño pepper
1 onion; 3 garlic cloves; 1 jalapeño pepper | Source
1 teaspoon sea salt; 1/4 teaspoon cumin
1 teaspoon sea salt; 1/4 teaspoon cumin | Source
Sort beans on a cookie sheet, this a fun task for kids to get involved in.
Sort beans on a cookie sheet, this a fun task for kids to get involved in. | Source

Ingredients

  1. 4 cups dried pinto beans (approximately 2 pounds)
  2. 1 onion
  3. 3 cloves garlic
  4. 1 jalapeño pepper
  5. 1 tablespoon sea salt
  6. 1 teaspoon dried cumin
  7. 12 cups water (3:1 ratio with beans)

Click thumbnail to view full-size
Chopped onion; minced garlic; diced jalapeño pepperLayer ingredients in slow cooker, then cover with waterPinto beans fully cooked, ready to blendRefried beans after immersion blender
Chopped onion; minced garlic; diced jalapeño pepper
Chopped onion; minced garlic; diced jalapeño pepper | Source
Layer ingredients in slow cooker, then cover with water
Layer ingredients in slow cooker, then cover with water | Source
Pinto beans fully cooked, ready to blend
Pinto beans fully cooked, ready to blend | Source
Refried beans after immersion blender
Refried beans after immersion blender | Source

Directions

  1. Sort and rinse pinto beans well
    Tip: Place beans on a cookie sheet for sorting. This is a fun task to get kids involved in. Look for any beans that are wrinkled or small stones that may have slipped in
  2. Chop onion, garlic & jalapeño pepper
  3. Layer the beans, onion, garlic, & jalapeño pepper in the crockpot
  4. Add sea salt and ground cumin
  5. Top with water (approximately 3 cups of water per 1 cup of dried beans)
  6. Cook on high for 6-8 hours
  7. Remove any excess liquid on top with a ladle (save aside if needed for blending)
  8. Using an immersion blender, blend all ingredients until desired consistency is achieved (add any of the reserved liquid as needed)
  9. Ready to eat! Serve up your homemade beans in some burritos or Mexican pizza.
  10. Once cooled you can bag and freeze for later use. I was able to divide this batch of refried beans into a burrito dinner for this evening and froze approximately four 2-cup servings.

Click thumbnail to view full-size
Mexican PizzaRefried Bean Burritos
Mexican Pizza
Mexican Pizza | Source
Refried Bean Burritos
Refried Bean Burritos | Source

Refried Bean Recipes by Veggie-mom

Comments

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    • profile image

      Hubert Williams 5 years ago

      That sounds great, but now I have buy a crockpot.

    • veggie-mom profile image
      Author

      veggie-mom 5 years ago

      Thank you, Hubert! I promise you won't regret buying a crockpot, there are so many delicious slow cooker recipes to try :)

    • wayseeker profile image

      wayseeker 5 years ago from Colorado

      I love this. I prepare and eat Mexican meals all the time, but making good (and healthy) refried beans is an art I lost along the way. We used to have them all the time when I was a kid, and I miss them. This is a way to bring them back.

      I also love the ways in which you have integrated your recipe hubs--lots of great things to check out, so I'll be back for more as time goes by.

      Great work here, and thanks for sharing the ideas.

      wayseeker

    • The Dirt Farmer profile image

      Jill Spencer 5 years ago from United States

      How much less labor intensive this is than making refried beans on the stove. Can't wait to try it!

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