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Refried Beans (crock Pot)

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Make and share this Refried Beans (crock Pot) recipe from Food.com.

by PalatablePastime·published 2004-11-03

Beans

Servings

(8–12)

Total time

20h

prep 8h

Calories / serving

263 kcal

Ingredients (8)

serves

1 lb dried pinto bean
1 1/2 teaspoons saltsalt
1 onion, chopped fineonion
5 -6 cloves garlic, mincedgarlic
3 tablespoons butter or 3 tablespoons oiloil
1 (4 ounce) can chopped green chilies
1 teaspoon ground cumincumin
2 tablespoons shredded cheddar cheese or 2 tablespoons chopped onions, to garnish (optional)onion

Instructions (11 steps)

01Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.
02In the morning, drain and rinse beans (discarding soaking water).
03Return beans to crock pot, and add 6 cups water and the salt.
04Cover and cook on low for 10-12 hours or until beans are nice and tender.
05

Drain cooked beans, reserving cooking liquid.

06Mash beans and return to crock (or may mash in the crock pot).

07In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot.

08Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.

09Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed).

10Adjust salt, if necessary, before serving.

11Garnish with cheese or chopped onion, if desired.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.