The Best Crockpot Refried Beans

Wednesday night we had tacos and burritos for dinner. In the past I have used canned refried beans but since we've been trying to eat greener, cheaper, and healthier, I decided to go the homemade route. And let me tell you, these were the best refried beans I have EVER eaten.

I've been hesitant to try homemade beans because it seemed there was a lot of work involved in it. And I just didn't remember how good they were. I'm pretty sure it's been years since I've tasted them. Unless a Mexican restaurant counts. But I'm sure they aren't this healthy either so maybe they don't count.

I found this recipe for crock pot refried beans at Pennies And Pancakes. She has it figured that this recipe comes out to $0.19 per cup. And this recipe makes about 16 cups. I like that deal!

I did not soak my beans before cooking them but I plan to next time. You could also cook this on the stove all day instead.

2 lbs pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic
Up to 2 1/2 Tbsp salt(use more or less depending on your taste. I used the full amount but next time I'll cut it down to 2 Tbsp)
1 tsp black pepper
2 tsp cumin
10 cups hot water

Rinse the beans in a colander. Pick out any bad beans.

Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours.

Uncover, and, if necessary, remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed.

Mash beans with a potato masher to desired consistency. 

Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

And there you have it. Amazing refried beans. Easy peasy! I didn't think to take a picture of the finished product so if you want a peek at it, you'll have to head over to Pennies And Pancakes.

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