Homemade Refried Beans (in the Crock Pot!)

When I was new to Pinterest this was one of the first recipes I came across. I can’t even tell you how many times I have made these beans. They have been the star of seven layer dip and tostadas, the filling for burritos, and of course, a lovely side dish to accompany other Mexican meals.

They are easy, inexpensive, nutritious, and delicious! What more could I ask for? Here is the recipe I discovered, thanks to Pinterest and to a wonderful blog called “Near to Nothing“! I have quoted it word for word.

Ingredients for Fat-free Refried Beans:

2 lb. dry pinto beans (about 5 c.)
½-¾ large onion, roughly chopped
8 cloves garlic, peeled and crushed
3 Tbsp. cumin
½ Tbsp. dried oregano
Sprinkle of cayenne pepper
12 c. water
4 tsp. salt

Instructions:

In large crock pot, place all ingredients except salt. Cook on high 5-6 hours, until beans are very tender, adding water as needed to keep beans covered. Ladle out 4 c. cooking liquid; reserve. Stir in salt. Mash beans with back of spoon or potato masher. Add reserved liquid as needed for proper consistency. Can be frozen in an air-tight container. Yield: about 12 cups. (about 110 oz.). Total cost: about $1.50!!!

(this is me talking now. :)) Did you see that? 110 ounces for $1.50. This is a HUGE money saver that takes very little effort. You won’t regret adding these beans to your meal rotation. Unless, of course, you don’t really like refried beans…then you might regret it. Blessings! 🙂