Homemade refried beans are one of the easiest things you can make. Although they do take a bit of time, and therefore some planning, the flavor is worth it!
Plan on at least 8 hours in the crockpot unless you want to cook them in a pressure cooker.
My recipe below is HUGE. We usually make it for events, parties, or family gatherings. You can always divide the recipe for the amount you want.
Short on time? We also make a speedy version with canned beans. Saute half an onion in a little oil with about 1 T garlic until it caramelizes, then blend it in a food processor with 2 cans of pinto beans (drain some of the liquid if you like them thicker). Return the beans to the pan, heat them through, salt to taste and stir in a little salsa or taco sauce. Sprinkle cheese on top and let it melt before serving.
These beans are fantastic as burritos, on nachos, as a side dish, or to use in a 7 layer dip, etc.
This recipe goes great with our Food Storage Month 4 Plan.
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- 6-Quart Crockpot Slow Cooker
- Instant Pot 6-Quart
- Food Processor
- Slow Cooker Liners
- Airtight Storage Containers
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Ingredients
- 4 lbs pinto beans
- 18 cups water
- 2 t. cumin
- 3 T minced garlic
- 2 T salt
- 2 large onions- diced
- 1 c enchilada sauce, salsa, or your favorite chili/spicy sauce
- More salt to taste
Instructions
In your crock pot combine the beans, water, cumin, garlic, salt and onions. Cook on low for 12 hours to over night, or on high for 4 hours then low for 4 hours. (this is not a quick recipe, however you can cook them in a pressure cooker or instant pot to speed things up if you want)
Once the beans are tender spoon them into a food processor and blend in batches until smooth, adding the sauce of your choice and salt to taste.
Notes
This makes a HUGE batch- we usually make it for events, or for a large family gathering, or we freeze dry the leftovers. You can always reduce the recipe to 1lb of beans and 6 cups of water.
