Wednesday, February 10, 2010


I have been tweaking this recipe for a few years and I finally have it just the way we like it. It is one of those great recipes that you dump everything in the slow cooker and wait for the magic. 

Canned refried beans just don't "do it" for us after trying this one. Honestly, I could just eat this with a spoon right out of the slow cooker...forget the toppings.

The final refried beans freeze amazingly well.

1 medium sweet onion (cut in half, no need to chop)
3 cups of rinsed (and sorted) DRY pinto beans (don't soak)
2 tsp. salt
1 tsp. black pepper
3 tsp. chili powder
6 slices of crisp bacon (crumbled)

1 tsp. ground cumin
(1) 4 ounce can green mild chile's
½ fresh jalapeno (seeded and chopped)(more if you like heat)
9 cups water (water should be about 3" to 4" above the beans)

Put everything in the crock pot and cook on high for 8 hours or till tender. I often put these on just before bed. By morning, the house smells glorious!! 

Drain but reserve liquid. Put drained beans into the food processor and puree, adding just enough of the reserved bean liquid to make the beans the right consistency for your family. That's it!! It's just that easy!!!

NOTE: Do not pre-soak the beans

NOTE: Check the beans after 6-7 hours, if it looks like they are too dry, add another cup of water and stir.

NOTE: I put the cooked onion (from the crock pot) right in the food processor with the beans. A few pulses and it disappears.

NOTE: It's up to you, how finely you puree the beans. If you like your refried beans a little chunky, just pulse them less.

NOTE: I use a medium size sweet onion, like a Vidalia

NOTE: These refried beans freeze extremely well!! I just fill a 2 cup size container and freeze them. When I want to use them, I take them out of the freezer the night really can not tell the difference !!



Anonymous said...

I love crock-pot recipes. These must be so much healthier, and tastier, than the canned variety. Next time we are cooking Mexican, these will be on the table too!

Cristine said...

I've never made my own refried beans but this is tempting me to give it a try!

A Feast for the Eyes said...

I just made refried beans, on the stove top. I wasn't sure if beans could really be cooked enough in a slow cooker, but you've proven that it can. Thanks for sharing how to make this, and I absolutely positively plan to try it your way. Freezing them is my favorite thing to do. Who needs canned beans?! thanks.

teresa said...

oooh, i've always wanted to do this! they look amazing, and can be used in so many different ways.

i have a shout out about your banana bread on my blog!

Jessie said...

I make my refried beans almost exactly like this and they are so yummy way better than those gross canned ones and way easy and makes the house smell amazing!!

Barbara Bakes said...

Sounds quick and delicious! Have you tried it with black beans?

Linda said...

Looks really tasty!

Natashya KitchenPuppies said...

Perfect timing! I have been wanting to try this exact type of recipe. I have every kind of dried bean imaginable.

Jenna said...

This looks really good! Do you think it would taste good without the bacon?

Chef Aimee said...

Oh wow I can only imagine the depth of flavor of this dish! I love using the crockpot!

Peggy Clyde. said...

We use a lot of refried beans so I am glad to see this recipe. Good-bye canned beans. Thanks

Debbie said...

This is so good - I love using my crock pot. Makes life so easy. I'll have to try these the next time I make a Mexican dish since I always serve beans on the side but they usually come from a can!!!

Kathleen said...

This looks like a very yummy recipe!

Krista said...

I really love the idea of making a big batch of refried beans and freezing them in serving portions for later. This recipe sounds delicious!

the domestic mama said...

we go through the refried beans! I will def try this!

Katy ~ said...

I have yet to make refried beans, I keep chickening out for whatever reason I cannot fathom. You make these sound so good that I'm going to bookmark this recipe.

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~~louise~~ said...

Hi Coleen,
Thanks so much for sharing this recipe. I hope you don't mind but I "borrowed" your link to include in a post I did for National Slow Cooker Month. Thanks again, Louise

dollhouse9 said...

I made these beans today and oh my, they are the best beans I've had in a long time! I didn't even put them in the food processor yet. I tasted them when i thought they were done and fell in love. I had some leftover cornbread in the fridge that I heated and tossed in a bowl with some of these beans and had a wonderful meal! Thanks, I will definitely keep this recipe!

Leslie said...

Hi there! I am making these tomorrow. Can't wait! (sounds SO good!) I plan to share them on my new blog. I hope you will stop by and check it out!
Thanks! Leslie ~

Dishing With Leslie

smaw said...

Great, no-fail recipe! I have prepared it many times: with pinto, black and also adzuki beans. It is wonderful every time. I make it vegetarian, so no bacon, and it is delicious. While this recipe is excellent as written, when I am feeling extra inspired I sauté 3-4 minced garlic cloves in a few tablespoons of olive oil and add to the food processor when I am blending the beans. It becomes utterly amazing!