Friday, February 6, 2015

Homemade Crockpot Refried Beans

I am convinced. If I can help it, I will NEVER buy another can of refried beans!  This morning while looking through Pinterest, I came across a pin for homemade Refried Beans done in the Crockpot at Pennies and Pancakes blog Needless to say, I headed straight to my local grocer and bought the items I needed to make Homemade Crockpot Refried Beans.

Beans are so healthy for you. They are high in fiber, high in protein, and low in fat. They are simple to prepare and can be easily frozen for future use; and freezer or batch cooking is right up my alley if you have seen a couple of my other posts!

Since beginning the 21 Day Fix, I have used refried beans more than I ever used to. Prior to 21 Day Fix, I used them mainly for tacos.  However, since then, I have found a wonderful recipe for Mexican Lasagna which we make about twice a month. I love them with tostatas, and Mexican layered dips also. I am also planning on making up some beef, been, cheese burritos to freeze for grab and go lunches.

You can find the recipe for Mexican Lasagna on my blog. Just follow this link:

Now back to our scheduled post, Homemade Crockpot Refried Beans. This is the recipe I followed. I hope you enjoy them as much as I know I will. 

Homemade Crockpot Refried Beans


2 lbs dried pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic
*Up to 2 1/2 Tbsp salt 
1 tsp black pepper
2 tsp cumin
10 cups hot water

* You can use as little as 1 Tbsp. of salt depending on how salty you prefer your beans.


Rinse the beans in a colander. Pick out any bad beans or stones that may have been inadvertently left  behind during the packaging process. 

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