Restaurant Style ‘Refried’ Beans (Crockpot)

Having the taste of restaurant style beans (for pennies) in your own home versus that glop from the can is priceless.  Who knew it could be sooo easy AND make so much!  Given the large batch this recipe makes and its simplicity, it is great for a gathering, a large family or to freeze for another Mexican inspired meal!

The Starting Lineup

  • 1lb bag of dried pinto beans
  • 1 yellow onion, quartered
  • 1-2 Jalapenos, halved and seeded (decide YOUR heat level)
  • 2 cloves garlic, smashed
  • 1 Tbsp chili powder, to taste
  • 1 Tbsp cumin, to taste
  • 1 Tbsp kosher salt & ground pepper, to taste
  • 3 Tbsp chicken bouillon, to taste (Knorr)
  • 6 cups water  

THE NIGHT BEFORE, pour your dried pinto beans into a large bowl and fill with water.  Cover with saran wrap or a plate and allow to soak overnight while you sleep your sweet dreams. 

 Let us now fast forward to the next morning….Drain the beans in a collander and give a quick rinse before pouring them into your slow cooker (sprayed with non-stick). 

   Next add in every other single ingredient listed above.  Dang..this is pretty easy right?? 

   Cover the crockpot and set to low for the next 6-8+ hours.  Your house will soon start to take on that delicious mexican restaurant “I need chips & salsa” smell.  Delightful. 

   After time is up you have a few options to finish the beans.  

  • Leave them whole and enjoy.
  • Literally refry them.  Add them to a hot pan with a bit of lard and mash them till theyre your desired consisitancy.
  • Ladle the beans into a food processor with a bit of the cooking water and puree.  Pour back into the slowcooker to keep warm.
  • Ladle the beans into a blender with a bit of the cooking water and puree.  Pour back into the slowcooker to keep warm.  *Be careful with HOT liquids in a blender.  Make sure to cover lid with a small towel and your hand as the heat causes everything to expand.
  • Ladle a bit of the cooking liquid OUT of the slowcooker and use your immersion blender to puree the beans right in the dish.  *Add the liquid back in IF needed.  We like them ‘soupy’ but not overly so.  This is the route I chose today.    

Now that they’re all mashed to their refried bean gloriousness, season a bit more to taste if needed.  Serve topped with a bit of cheese & cilantro.  Delicious! 

 *This makes A LOT.  So if you have quite a bit leftover, transfer to a freezer bag, zip up, lay flat and place in freezer.  To eat: defrost over night and reheat in a pan or microwave with a pad or two of butter.

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