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Crock-pot Refried Beans

Author Sonja

Ingredients

  • 2 cups pinto beans
  • 2 T olive oil optional
  • 1 onion chopped
  • 3 t minced garlic
  • 1 jalapeño pepper seeded and chopped (wear gloves for this part if needed and don't touch your eyes-I did leave the seeds in for extra heat)
  • 1 t cumin
  • 1 t chili pepper
  • dash of Cayenne pepper
  • 1 t sea salt

Instructions

  1. Look over your beans to make sure there is no foreign debris.
  2. Rinse dried pinto beans.
  3. Place beans in the crock-pot and fully submerge the beans with water making sure there is an additional 2 inches of water above the bean line.
  4. Let the beans soak overnight, approximately 8-10 hours.
  5. Drain and rinse beans, and submerge beans with 2 inches of water again.
  6. Optional, sauté the onions and garlic in 2 T of olive oil.
  7. Add the onions, garlic, and remaining ingredients to the crock-pot minus the salt.
  8. Cover, and cook on low for about 8 hours, or 5-6 hours hours on high, or until a fork can easily pierce the beans.
  9. Drain excess liquid, and mashed until you reach your desired consistency.
  10. Salt to taste, and add any additional spices to taste.
  11. Cool, serve, or freeze, and enjoy!