I started making refried beans in the crockpot a couple months ago and I’m so head over heels for this version that I’ve begun eating them 1-2 times per week. I’ve only ordered bean and cheese burritos at restaurants maybe twice in my entire life but making them at home with these beans has made me slightly obsessed . They are so good! I don’t think there’s a week that’s gone by that I haven’t had at least two bean and cheese burritos in the last couple months and I’m still not sick of them.
These beans are a lot better than store-bought–so good that you could just use it as a dip for tortilla chips as-is. I actually just eat them with a spoon sometimes. :) Besides the wonderful flavor & the ease of preparation, they’re also fat-free, high in fiber and a good source of protein. You can’t go wrong!
Crockpot Refried Beans
Printable recipe
3 cups dry pinto beans (rinsed)
1 onion, diced
2 T minced garlic
1 tablespoon salt
1 teaspoon pepper
2 t ground cumin, divided
9 cups water
Put all the ingredients in a crockpot, using only 1 teaspoon of the cumin, and cook on high for about 8 hours. After they are done, drain all of the liquid out into a bowl. Set the liquid aside–do not discard.
Mash beans and add the reserved liquid, a bit at a time, to desired consistency. They will thicken over time so add more liquid than you think you need, making them a little runny. Stir in the remaining teaspoon cumin and serve.
Store the leftovers in an airtight container in the refrigerator. These freeze extremely well, just put them in an airtight container and when you’re ready for them, defrost overnight at room temp or 2 days in the fridge before using. If they get too thick after refrigerating, just stir in some water when you reheat them.
Makes about 6 cups
Nutrition Info (per 1/2 cup): 67 calories; .3 g fat; 0 mg cholesterol; 704 mg sodium; 13 g carbs; 4 g fiber; 4 g protein.
Recipe source: adapted from Real Mom Kitchen
To heck with fussy bean burritos with rice and all kinds of other add-ins. My favorite bean burritos are the simplest: I sprinkle some mild cheddar in the middle of a flour tortilla, plop some beans on top, roll up and microwave for a minute or until hot. Now that’s the best 2-minute dinner I’ve ever had!
Veronica's Cornucopia 