Tuesday, August 10, 2010

Crock Pot Pinto Beans (Faux Frijoles Refritos)

I've posted about my crock pot refried beans before but it's been a long while and I'm still recovering from vacation so you're watching summer reruns today folks.

I adore refried beans. I can eat them cold right out of the can. And I can eat an entire can in one sitting. Am I bragging? Hardly. It's just a fair warning to you that you don't want to be anywhere around me the next day, if you catch my drift.

What I love about this recipe is that once you have soaked your pinto beans, the crock pot does the rest of the work. Some veggies and spices are thrown in to enhance the flavor and you'll notice that the only fat included is a little bit of olive oil that the veggies are sauteed in prior to hitting the crock pot.

This recipe is written for a one pound bag of pinto beans but when I make a batch, I usually double the recipe and freeze the leftovers.

Crock Pot Refried Beans

1 lb dried pinto beans, soaked overnight, drained and rinsed
2 TBSP olive oil
2 onions, diced
2 Anaheim chili peppers, seeded and diced (you could also use banana or jalapeno peppers or a combination, depending on the level of heat you like)
1 green bell pepper, seeded and diced
6 cloves garlic, minced
1 tsp oregano
2 tsp cumin
water
2 chicken bouillon cubes
kosher salt and pepper

Drain and rinse soaked beans and place in crock pot. Add water to cover an inch or so above the level of the beans. Set crock pot on high, cover and cook for 4 hours.

Saute onions, peppers, garlic, oregano and cumin in olive oil until vegetables are softened. Add to crock pot. Season beans generously with salt and pepper and add the bouillon. Reduce setting to low, cover and cook beans for another 6-8 hours, checking occasionally to make sure water level is sufficient. Add more water if needed. When beans have completely softened and started breaking apart, mash with a potato masher or process in food processor.

Serve topped with sour cream, tomato, avocado and chopped green onions, if desired.

12 comments:

Kat said...

For sure I will be trying this. I love using my crockpot!

Julie said...

Hi, Mags! Looks like you had a great vacation! Love the shot ski!

I've never made beans like this. I wish I'd read this a day earlier, we're having mexican tonight! Next time.

Thanks for another great recipe. Have a great day!

June said...

Talk about "gassin' up" LOL, but don't ya' just love these things? Great looking recipe Mags. I'll be making it PDQ.

Trish said...

I really love your blog Mags. Can I be annoying and ask - what size crockpot are you using? this recipe sounds fantastic.

Mags said...

Thanks Trish! I'm pretty sure that my crock pot is a 6 quart one. It's one of those large oval ones.

Sue said...

Homemade refried beans are so much better than canned! I love them too, and I love using the crock pot, so this is a must try!

Karen said...

I *love* refried beans and homemade are so much better than canned. I just don't get my crock pot out often enough, I guess!

Jen @ My Kitchen Addiction said...

Ooh... I love refried beans, so I'm sure I'll be making this recipe. I love that you make the beans in the crock pot!

Barbara said...

This sounds fabulous and I will make it because my whole family loves refried beans, too. I serve them with my chile gravy (homemade) and melted grated cheese on top. Thank you!

Rye said...

Hey Marge,

I made these this weekend and they were DELICIOUS! Chris loved them too. Thanks for the recipe!

Rye

Mags said...

Rye, I'm so glad you guys enjoyed them! Thanks for checking back and letting me know. I love that!

Eater said...

Hi, I found this recipe through tastespotting.com, which is a huge search engine for recipes.

I followed the directions but added salt right at the end of cooking, because it doesnt need any till then, in my opinion.

I've done this twice now, and I've used pinto beans plus a cup of dried cranberry beans, since I had those on hand. It changes the flavor a little.

This last batch was 3 cups dried pintos + 1 cup dried cranberry beans. I put them on a cookie sheet to look for dirt/bad beans, then rinsed them 2-3 times and soaked overnight.

I then tossed all that in my crock pot, added over an inch of water on top, and set it on high.

After 4+ hours, I'll cook some banana peppers, a couple of jalapeno peppers, a whole red onion, 1/3 cup of raw garlic and some green pepper in a pan till they soften up. I will probably use 2 tbsp. of bacon grease.

I am considering frying two pieces of bacon for fresh grease, and then when those are done crumbling them into the beans.

Then I'll cook all that for another 5 hours, and at the end I'll remove as much liquid from the crock as I can and save it, and mash up the beans with a potato masher - it takes only a few minutes to mash them after being cooked on high all day.

Lately I've been frying ground turkey, then adding low salt taco mix to it. Then I toss in a cup or two of cooked beans and eating them on flour tortillas.

Thanks for such a tasty and easy to do recipe.