Thursday, September 1, 2011

Crockpot Refried Beans for a Crowd

I have had this recipe for a long time. I liked the bacon in this recipe and the fact that you do NOT have to soak the beans. I cooked them on high for 8 hours and they were soft and easy to mash. I used a hand blender to mash these.
Crockpot Refried Beans for a Crowd

1 sweet onion chopped
3 cups of rinsed (and sorted) DRY pinto beans
2 tsp. salt
1 tsp. black pepper
3 tsp. chili powder
6 slices of crisp bacon (crumbled)
1 tsp. ground cumin
½ fresh jalapeno (seeded and chopped)(we used pickled--about 1 T)
9 cups water

Put everything in the crockpot and cook on high for 8 hours or till tender. Drain but reserve liquid. Put drained beans into food processor and puree, adding just enough of the reserved bean liquid to make the beans the right consistency. Keep warm in the crock pot.

NOTE: No need to pre-soak the beans
NOTE: Check the beans after 6-7 hours, if it looks like they are losing too much liquid, add another cup of water.


  1. I do this same recipe, except I use 1/2 pinto and 1/2 black beans then chicken stock in place of the water. OMG it made all the difference in the world! I turned the leftovers into a bean dip.

  2. I will have to try that next time. When I have cooked dry black beans in the crockpot, they seem to take forever to get done.