Recipe: Crockpot Refried Beans

After making my own beans, I can never go back to canned. The crockpot makes it a super easy recipe. Of course, homemade is also cheaper, and you get to have quality control over the ingredients. The homemade bone broth in this recipe adds depth of flavor and is very nourishing, but if you want to use all water, that will work too!

Ingredients:
4 c. dry pinto beans
1 sm. onion
4 garlic cloves
1 Jalapeño
2 c. bone broth
3 c. water
1 tsp. paprika
1 tsp. coriander
½ tsp. salt


Put the dry pinto beans in the crockpot and cover generously with water. Let them soak overnight.


In the morning, drain the water. Put the beans back in the pot with a small chopped onion, the garlic, Jalapeño, bone broth and water.


Cook on high for 6 hours.

 
When the beans are done cooking, add the paprika, coriander, and salt. Mash them with an immersion blender or even a hand mixer.


Serve hot with cheese or sour cream.
 
 
This recipe makes a lot of beans, but the leftovers freeze well.

Printable: Crockpot Refried Beans

So fresh that smiles are guaranteed

12 comments:

  1. Wow. Those look WAY better then those gluey tasting ones in the can! I've make black beans from scratch, but lately they haven't been turning out so great. I think I need a new recipe. Also I broke the ceramic pot in my Crock-Pot and haven't got a new one yet :(

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  2. Oh yes, I forgot to tell you, I finally got all my ingredients together for your magic 77 [Karat] Cake! I'm going to be making it the next couple of days.

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  3. This looks//sounds very good. I have never been a retried bean fan. I usually end up substituting at a restaurant because they always have little flavor. Thanks!

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  4. Can't wait to try this! A little lime and cilantro would be a great addition!

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  5. great recipe, we like ours a little thinner, so I add alittle more liquid & a tsp of bacon grease for added flavor, served w/ yellow rice, make a very filling meal~

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  6. Made your refried beans tonight and yum-O, nice to be able to portion out the size we use. Will add a finely diced jalapeno to mine before serving. 1/4 the cost of canned and we know whats in these!

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  7. Yummy! I love these w/ a Mexican meal and am excited to try in the Crock-Pot! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

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  8. Making these up today. What a great idea. Found you through the "Church Supper" blog hop! http://www.countrifiedhicks.com
    http://www.facebook.com/countrifiedhicks

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  9. I just made these and they are absolutely amazing! A bit hit in our household. Thank you so so much! :D

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  10. Do you put the garlic in whole and then remove or mince and leave in?
    Also, do you cut up the Jalapeño into pieces ?

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  11. Sometimes I put the garlic and jalapeño in whole, sometimes I dice it. Either way, I just puree the whole thing when it's done.

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  12. We love this recipe and make it often to have on hand for quick quesadillas, etc but definitely needs salt added to bring out the flavor. Delicious, easy and so happy to have one more way to avoid food from a can. :)

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