Crockpot Refried Beans
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Learn how to make refried beans in the crockpot, and take another item off of your grocery list. Here’s how they’re made:
Crockpot Refried Beans
Cook Time:
4-8 hours
Ingredients:
3 cups dried pinto beans
(1) onion, chopped
1 tsp salt
Water
What You Do:
Sift through your pinto beans, and pick out any broken beans or rocks that you find.
Soak the beans overnight.
In the morning, drain the beans. Then, stick them in a crockpot with the onion and salt. Add just enough water to cover everything.
Cover, and cook on high for four hours or low for eight hours.
Blend the beans up with an immersion blender (or a regular blender), and you’re done. Use your refried beans in bean burritos or enjoy them as a side dish.
If you after blending your beans, you find that you added too much water earlier, just cook them a bit longer with the lid off, until they reach your desired thickness.
Yield:
(4) 15 oz. cans
Tip:
These refried beans freeze beautifully. Stick a couple jars in the freezer for later.
Crockpot Refried Beans
Whip up a batch of refried beans in the crockpot. Less than 15 minutes of hands-on time, and no questionable ingredients.
- Total Time: 4 hours 5 minutes
- Yield: 4 15 oz. cans of beans 1x
Ingredients
- 3 cups dried pinto beans
- 1 onion, chopped
- 1 tsp salt
- Water
Instructions
Sift through pinto beans. Pick out any broken beans or rocks.
Soak beans overnight.
Drain the beans in the morning. Then, stick them in a crockpot with the onion and salt. Add just enough water to cover everything.
Cover, and cook on high for four hours or low for eight hours.
Blend beans, and enjoy!
Notes
- Makes the equivalent of 4 15 oz. cans. Freezes beautifully.
- Prep Time: 5 minutes
- Cook Time: 4 hours (on high or 8 hours on low)
- Category: Sides
- Method: Crockpot
- Cuisine: Mexican
Keywords: crockpot refried beans
How Much Do You Save By Making Your Own Refried Beans?
I did the math to find out. The savings may just surprise you. Check it out.
Nice Erin, I am going to have to give this a try. I have never made refried beans before and this seems very simple.
I can’t wait to try this Erin! It seems we only use half a can of refried beans at a time. Since I hate wasting food, I’ll simply package them in smaller containers!
Half-pint jars (or containers) would probably be perfect for you, then. It’s such an easy and tasty recipe.
You can do this with black beans too. I like to add some garden chilis too. I’ve never tried it in the crock pot tho, but I’ll definitely be doing so! Thanks for sharing your great ideas.
Are you able to “can” these refrieds or do they have to go in the freezer?
Hi Paula, I’d stick to freezing them. Beans are a low-acid food, so they would have to be pressure canned. That being said, when you’re canning, it’s important to stick to recipes that were specifically designed for canning, and I didn’t develop this recipe with that in mind.