While it’s often really easy to snag a sale on refried beans, I love making this recipe for Homemade Refried Beans. When I make it myself, I know exactly what is going in the recipe, and in the tummies around my table. Also, no metal cans, which is a huge plus!
Using the Crock Pot for Homemade Refried Beans
Using my crock pot for refried beans makes life so much simpler! I don’t have to worry about burning them or cooking them too fast, and the flavors blend together perfectly.
- 3 cups dry pinto beans, washed and sifted for rocks 🙂
- 8 cups water
- 1 onion, chopped
- 1 green pepper, chopped
- 1 jalapeno, chopped and seeded
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- Drop everything into a crock pot and cook on low for 6-8 hours.
- Once cooked, strain out beans into a large glass bowl.
- Puree using an immersion blender.
- Season to taste with salt (it will need a lot)
How to Freeze Homemade Refried Beans
I love to have these on hand for just about every mexican dish I make. But my favorite is on nachos! Take pureed beans and place into freezer bags in 1 cup increments. Get all the air out of the bag and press so that it lies flat (like a book) and freeze to use later. To thaw, simply put the frozen bag of beans in cold water.
You might like this recipe for Homemade Refried Beans with these dishes:
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How long do these keep in the freezer?
Sounds like an easy, tasty, recipe. Thanks for sharing!
I made these tonight for dinner….and they were fabulous! Thank you, Kelly!
I love making refried beans in my slow cooker because the flavors develop so deeply over time. Using fresh ingredients physical therapy for seniors Long Beach and minimal seasoning lets the beans shine naturally. The slow cooking process creates a creamy texture, making them perfect for tacos, burritos, or as a flavorful side dish.