Crockpot {Pinto} Beans

Crockpot {Pinto} Beans

I once tried to make refried beans at home.  It was not pretty.  They were down right gross.  As I explained what I did to Maria, {our co-worker at the restaurant Courtney and I served at} she laughed at me.  “You did what?!?”  She took pity on me, and invited both of us over to show us how to make authentic  beans and Mexican rice.  I will forever be grateful! (And so will my husband!) :)

Now I pass the knowledge on to you!

 

This big bag was from Costco. If memory serves me right it cost less than $8.  The nice thing about beans is they last a loooooooong time, they’re healthy, and they’re cheap!

Start by filling a teakettle or pot with 6-7 cups of water and bring to a rolling boil.  While you’re waiting, rinse about 2 cups of dry beans.  After rinsing dump them in the crockpot.

 Once the water is boiling, pour it over the beans and cover.  Maria salted the beans at this point, but since I’ve discovered yummy desserts with cooked beans I hold off and add salt just before eating.  Set your crockpot to high and in about 3 hours you’ll have cooked beans!

{2 cups of dry beans and 6 cups of water yielded 5-6 cups of cooked beans for me and a lot of “juice”}

If you want to make Mexican refried beans make sure you don’t drain the beans.  You want some of that juice!

In a large skillet heat oil on medium-high setting.  I use grapeseed oil.  It’s healthy, flavorless, and able to withstand high temps!  And I didn’t measure–SORRY–but just use enough oil to lightly cover the bottom of the whole pan.

***WARNING: Now this is where it can be dangerous so clear little ones out of the kitchen!  We’ll add watery stuff to hot oil and it SPLATTERS!  Very carefully add a couple of scoops of cooked beans with some of the bean juice.  I did two cups cooked beans.

Once the spattering stops grab a potato masher and mash!   This is a great time to add salt and spices if you like. Maria just used salt.   I add salt, a little onion powder and a little cumin for really flavorful refried beans.  A little salt really does bring out the flavor.  If they’re not tasting quite like refried beans you get at the Mexican restaurant, add a little more salt and then taste again!  If the beans are too dry, add more bean juice.  If they’re too wet, just keep mashing/stirring and wait.  The liquid will evaporate.  That’s the great thing about this recipe…it’s very adjustable!

This is the consistency I like.  The rest of the cooked beans I didn’t use to make the refried stuff, I put in a baggie {with juice!} and froze.  They’re easy to thaw out and throw into soup, make chili, or more refried beans at a later date!

These refried beans are delicious with salsa and cheese as a meal. My husband also loves when I make a big batch and do a bunch of bean and cheese burritos to freeze.  It’s an easy and delicious lunch for him to take on the road! A side of Mexican rice {stay tuned for a later post!!!!} is a great compliment and a yummy touch to burritos too!

So, there you are: Crockpot Pinto Beans!  I’ve used this same method for black and great northern beans too.  Some bean varieties just take a little longer to cook.    Enjoy!

 

 

 

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20 Responses »

  1. Well-done – writing, pics, the background stories that bring it to life…
    And, I applaud your use of grapeseed oil. It’s a bit more expensive, but it’s very flavor-neutral, and the fact that it has a high smoke temp is good. Olive oils, especially garlic-flavored olive oil works better in other dishes for us.
    High flavor and nutrition, low cost, multiple meals, flexible… how much more could we want?!?!

  2. To make things even easier…I have discovered that dumping the beans from the pan into my kitchen aid and beating them works great too…although I could probably use the arm workout:)

  3. These are hands down my favorite refried beans!! And my family loves them, too! We do lots of mexican dishes, so we go through a lot of refried beans. Now I’m looking for your mexican rice recipe!!! Any chance you can share that one? Thanks!!!!

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