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Our Very Favorite Refried Beans




Our Very Favorite Refried Beans
4 - 5 cups pinto beans (depending on how big your crock pot is)
3 teaspoons Sea Salt
3 Tablespoon minced onion
2 teaspoon garlic powder
1 Tablespoon oregano
(Any herbs and spices you like, I use basil sometimes too)

Place beans in crock pot to soak overnight. Cover with water 1 - 2 inches over beans, soak all night. In the morning drain and rinse beans and cover again with about 6 cups water. Turn on your crock pot and cook until dinner time. Check during the day to see if the beans on top are dry and need a little more water. Be sure not to use to much water. Before dinner time mash the beans with a potato masher some whole beans left in it is good, they will seem runny but they thicken a lot as they cool. Add your spices and enjoy with chips and salsa, in a taco salad or burrito or any way you want. Left overs freeze well or will keep in the fridge for about a week.

Also goes great with this Spanish Rice recipe!

5 comments:

FeistyGirl said...

Should the crock pot be on high or low heat?

Tammie said...

FeistyGirl: It just depends on how long you they are going to be cooking and how hot the crock pot you have cooks (they are all a little different). If they are going to be cooking for at least 8 hours or more I would just put it on low. If It's going to be 6 hours or less I would put it on high and see how they are doing after 4 hours if they need more water, how done they are or if they are cooking to fast etc.

FeistyGirl said...

They turned out perfectly on hight heat! Super yummy!! I did 1/2 pinto & 1/2 mayocoba (my brother said he prefers these for refried beans). Oh, & I accidentally added all the spices prior to cooking because somehow I missed where you said to add them after cooking. However, it didn't affect the outcome at all. Delicious! Thanks for the recipe!

Anonymous said...

Could these be canned?

Tammie said...

Anonymous: I have just been thinking lately about canning this recipe. I know putting it in bags or bottles in the freezer works great. But for longer term storage canning them would be the way to go. Using a pressure cooker would be the best way. Let me know if you try it and if I beat you to it I will post about it.