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Homemade Refried Beans, Slow Cooker Easy & Delicious

Homemade Refried Beans

Home­made Refried Beans are going to rock your world! They are absolute­ly deli­cious — so fla­vor­ful and ver­sa­tile. I would nev­er eat canned refried beans, just by them­selves. How­ev­er, I would eat a whole bowl of these deli­cious beans. Guys, they’re so good!

Why I Prefer Homemade Refried Beans

  • They taste so much bet­ter! There’s real­ly no comparison. 
  • This batch makes the equiv­a­lent of 5 cans, so I have plen­ty for my recipe and some for the freez­er. That saves me time run­ning to the store.
  • I know what’s in them. I use my own whole food ingre­di­ents and I can be con­fi­dent of the nutri­tion­al value.
  • They are SO easy!

Once you make these from scratch, you’ll nev­er buy canned again. And you can use them in all your favorite recipes, like my scrump­tious­ly easy Taco Dip!

Taco Dip
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Homemade Refried Beans

Homemade Refried Beans in the Crock-Pot, Easy and Delicious


  • Author: Glen­da Embree
  • Prep Time: 5 min
  • Cook Time: 5 hours
  • Total Time: 5 hours 5 minutes
  • Yield: 10 cups 1x

Ingredients

Scale
  • 2 lbs. dry pin­to beans
  • 1 large onion, minced
  • 2 Table­spoons fresh gar­lic, minced
  • 3 qts (12 cups) chick­en stock (can sub­sti­tute water, but chick­en stock cre­ates the best flavor)
  • ½ cup but­ter (not margarine)

 


Instructions

  1. Put the dry beans in a strain­er and rinse them with cool water to wash away any dust.
  2. Pour the rinsed beans into your crock-pot.  (It needs to be at least a 4 qt size.)
  3. Add the minced onion, minced gar­lic and chick­en stock.
  4. Place the lid on the slow cook­er and set it on high.
  5. Cook the beans for 5 hours or until they are tender. 
  6. As the beans cook, if it seems like the chick­en broth is all being absorbed, you can add a lit­tle water to the pot, to keep the beans cook­ing. They should always have a small head of liq­uid over the top of the sur­face of the beans.  I almost nev­er have to do this, but dry beans can be dif­fer­ent from batch to batch.
  7. When the beans are soft, drain off any remain­ing liq­uid, reserv­ing it for a time.
  8. Mash one stick of but­ter ( ½ cup) into the cooked beans. I use a pota­to mash­er and it’s the per­fect tool to get the chunky/smooth tex­ture that makes these beans so deli­cious. If your beans still seem a lit­tle thick, you can add small amounts of the reserved cook­ing liq­uid to achieve the desired con­sis­ten­cy. We like our beans thick, so I rarely use the reserved liquid.
  9. When the beans are cool, I mea­sure two cups into each of five (5) quart-size freez­er basg and seal them up to freeze. Push the beans down flat and get all the air out of the bag.  That way they’ll take hard­ly any room in your freezer. 
  10. Use the beans just as you always do, in your favorite recipes. I use one two-cup bag in place of a typ­i­cal 14–16 oz. can.
  • Cat­e­go­ry: Side, Appe­tiz­er
  • Cui­sine: Mex­i­can
Homemade Refried Beans

Refried beans are a sta­ple in our house.  For decades, my kids and grand­kids have been eat­ing them for a quick snack, spread on a tor­tilla like peanut but­ter and then cov­er­ing that with grat­ed ched­dar. Then they roll the tor­tilla and pop it in the microwave to melt the cheese and heat the beans.  These have been fond­ly dubbed, “Cheesies”, after a sim­i­lar dish in a local restau­rant. We also like home­made refried beans in beef and bean bur­ri­tos, in tacos or as a yum­my side with rice next to our favorite Mex­i­can dish­es.  They make a fab­u­lous begin­ning lay­er in our favorite Taco Dip recipe, too.

How to Make Homemade Refried Beans

Put the dry beans in a strain­er and rinse them with cool water to wash away any dust. Swish through them with your fin­gers. Check for small peb­bles. I rarely find any, but have once or twice. They’re a nat­ur­al prod­uct, so once in awhile you’re going to find some field debris.

Pour the rinsed beans into your crock-pot.  (Mine is a 6 qt size and fits this recipe well.)

Homemade Refried Beans ingredients

Add the minced onion, minced gar­lic and chick­en stock.

add chicken broth

Place the lid on the slow cook­er and set it on high.

Cook the beans for 5 hours or until they are tender. 

As the beans cook, if it seems like the chick­en broth is all being absorbed, you can add a lit­tle water to the pot, to keep the beans cook­ing. They should always have a small head of liq­uid over the top of the sur­face of the beans.  I have nev­er had to do this, but every crock-pot is dif­fer­ent, so keep an eye on them the first time you make the recipe.

When the beans are soft, drain off any remain­ing liq­uid, reserv­ing it for a time. Pour the drained beans, back into the crock-pot.

adding butter

Mash one stick of but­ter ( ½ cup) into the cooked beans. I use a *pota­to mash­er and it’s the per­fect tool to get the chunky/smooth tex­ture that makes these beans so deli­cious. If your beans still seem a lit­tle thick, you can add small amounts of the reserved cook­ing liq­uid to achieve the desired con­sis­ten­cy. We like our beans thick, so I rarely use the reserved liquid.

mashing refried beans

When the beans are cool, I mea­sure two cups into each quart-size freez­er bag and seal them up to freeze. To use the beans, thaw them, and then use them just as you always do, in your favorite recipes. I use one two-cup bag in place of a typ­i­cal 14–16 oz. can.

Homemade Refried Beans

Enjoy!

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