Crockpot Refried Beans

When looking for a simple refried bean recipe I came across Refried Beans Without the Refry Recipe – Allrecipes.com.  This was so easy and my family fell in love.  My daughter is constantly asking when I will make a pot of beans.  Not only is the an inexpensive side dish but is makes a large quantity that can be split and frozen for later uses.  You are controlling what goes into the beans including the amount of salt.

I make these beans as a side dish usually with mexican food.  We eat them up through the week by making bean and cheese burritos for lunch or into a tasty late night snack dip.  Give these beans a try you can’t go wrong.  I gave the recipe my own tweaks after making them multiple times now.

• 1 1/2 cup dried pinto beans
• 1 1/2 cup dried black beans
• 9 cups water
• 1 medium to large onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 2-3 cloves garlic,crushed
• 1 Tbs salt
• 1/4 tsp pepper
• 1/4 tsp cumin

Place all the ingredients in a slow cooker.  Cook on low for 8 hours.

Placing a colander over a bowl strain the mixture of all liquids (but reserving the liquids).

Return the beans to the slow cooker.

Using an immersion blender pulse until desired consistency adding about 1/4 cup of liquid at a time as needed.  You can also mash beans with a potato masher for a coarser bean.

Taste for additional salt if needed.

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