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Crock Pot Refried Beans

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Easy to throw together, cooked all day in the slow cooker with the end result being the best non refried beans in town. This recipe yields 6 cups.
Course slow cooker
Cuisine Mexican
Keyword green peppers, jalapeño, lard, onion, pinto beans
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 24 servings
Calories 88
Author Laurie McNamara

Ingredients

  • 3 cups dried pinto beans
  • 5 cloves fresh garlic minced
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 1 jalapeño seeded and chopped
  • 2 tablespoons lard or bacon fat
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground chipotle powder
  • 8 cups water
  • 2 teaspoons kosher salt

Instructions

  • In a 10 inch skillet heat up 2 tablespoons of lard on medium heat. Once hot add the chopped onion, bell pepper and jalapeno. Saute for about 8 to 10 minutes until soft and translucent. Add minced garlic and cook for an additional 1 to 2 minutes. Remove pan from heat.
  • Sort through 3 cups of dried pinto beans removing any debris or cracked and grody looking beans. Add the beans, cumin,chipotle powder and sautéed vegetables to your slow cooker. Cover with 8 cups of water and cook on High for 8 hours, undisturbed.
  • After the 8 hours, remove and drain the beans with their liquid into a colander set into a large bowl. Transfer the beans to a clean bowl and add a desired amount of the bean liquids back in (I add about 1/4 to 1/2 cup) into the bowl with the beans.
  • Using an immersion blender blend the beans until just about smooth Season with 2 teaspoons of kosher salt before continuing on. Use a rubber spatula and stir the beans to make sure the salt is throughout.
  • Serve right away or let cool before storing them in an airtight container and placing them in the fridge.

Notes

STORE:
These beans should keep well in an airtight container in the fridge for 4 to 6 days.
TO FREEZE:
Simply store in an airtight, freezer safe container for up to 3 months. Reheat low and slow in a skillet or microwave.

Nutrition

Serving: 0.25cup | Calories: 88kcal | Carbohydrates: 16g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 201mg | Potassium: 359mg | Fiber: 4g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg