Crock Pot Refried Bean Recipe Recipes Recipe Cards

REFRIED BEANS (CROCK POT)

Steps:

• Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.
• In the morning, drain and rinse beans (discarding soaking water).
• Return beans to crock pot, and add 6 cups water and the salt.
• Cover and cook on low for 10-12 hours or until beans are nice and tender.
• Drain cooked beans, reserving cooking liquid.
• Mash beans and return to crock (or may mash in the crock pot).
• In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot.
• Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.
• Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed).
• Adjust salt, if necessary, before serving.
• Garnish with cheese or chopped onion, if desired.

CROCK POT REFRIED BEANS

Steps:

• The night before you want to cook the beans.
• Rinse beans several times in warm water.
• Put them in a large pot.
• Cover with cold water up to 2-3 inches above beans.
• Let set over night.
• Drain and rinse beans.
• Layer bacon strips on bottom of crock pot.
• Top with remaining ingredients and beans.
• Cover with water about 1 inch or so above beans.
• Add remaining ingredients to pot.
• Turn on and cook all day until beans are tender.
• Bacon will float to the top but that's ok.
• Remove bay leaves.
• Mash beans with potato masher.
• As mashed as you like them.
• I mash the bacon up with the beans but you can remove it.
• I like to leave it with some whole beans too.
• You can re-cook these in a non stick skillet.
• Serve with grated cheese and chopped green onions.
• Or anything else that you like to go with your beans.

CROCK POT REFRIED BEANS

Steps:

• Sort and rinse beans, add to crockpot, cover with 6 cups of water and soak overnight.
• Remove water from the crockpot and rinse beans.
• Add 6 cups of water and salt.
• Cover and cook at least 10 hours.
• Remove liquid and save for later.
• Move beans to a bowl.
• Sauté onions and garlic in oil over medium heat until tender, then add to blender along with chilies and cumin.
• Blend until smooth.
• Add about 2 cups of the cooked beans to blender and blend until smooth.
• Pour into crock pot.
• repeat until all of the beans have been blended and added to the crockpot.
• Stir well and add liquid from cooking the beans into the crockpot about 1 cup at a time until the beans are the consistency that you like, I usually do about 2 cups.
• Cook on high for about 30 minutes.
• Stir and enjoy.

MEXICAN STYLE CROCK POT REFRIED BEANS

Steps:

• Rinse and sort the beans and sort any debris out. Then place the pinto beans in the bottom of the crock pot.
• Add the broth, green chiles, onion, garlic, cumin, and bay leaves.
• Cook on high for 5-6 hours.
• Once the beans are tender, remove the bay leaves and use an immersion blender to blend until smooth and creamy.
• Season with salt to taste.

CROCK POT BEAN DIP

Steps:

• In a bowl, combine the first 8 ingredients; transfer to a slow cooker.
• Cover and cook on high for 2 hours or until heated through, stirring once or twice.
• Serve with chips and salsa.