Refried Beans

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When we first moved to arizona in 1992, I wasn’t the biggest fan of Mexican food. We would go out to a Mexican restaurant occasionally and when we did, I would order a cheese crisp; not even a quesadilla people, a cheese crisp! Oh man…

But, after living here for a few years and being surrounded by fine Mexican food, my appreciation for Mexican cuisine increased dramatically. I’m to the point now where it’s now one of my most favorite types of food ever! I love it!

Homemade refried style beans in the Crock-Pot! Now you can enjoy a healthier alternative to canned refried beans! Being that I am a huge fan of all Mexican food (now), I cook it all the time at home. several of my go-to dinners are Mexican dishes and they are also things that everyone in the house will eat, which is monumental!

One thing I find essential to my Mexican dishes are refried beans, but when we switched to a completely whole diet, refried beans became a little harder. Until I had a lightbulb moment (one of many, ha!) and decided to make them on my own!

Homemade refried style beans in the Crock-Pot! Now you can enjoy a healthier alternative to canned refried beans! Turns out refried style beans are super easy to make, especially this recipe, because the crock-pot does all the hard work! I prep the veggies and stuff while I’m cooking dinner and then throw them in the fridge. Then right before bed, I dump all of the ingredients in the crock-pot. I wake up to ready-to-mash beans! Then it’s just a matter of either mashing them, or processing them in the food processor (for smooth beans) and getting the stored (or eaten)!

Refried Beans

A simple Crock-Pot recipe for homemade refrained beans with all whole food ingredients.
5 from 1 vote
Print
Course: Snacks, Sides, & Appetizers
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 8 hours
Mashing Time: 5 minutes
Total Time: 8 hours 15 minutes
Servings: 12 servings
Calories: 115kcal
Author: Kristine
Ingredients
  • 6 cups of water
  • 2 cups dried pinto beans
  • 1/2 white or yellow onion roughly chopped
  • 2 cloves garlic, chopped
  • 1/2 jalapeno, seeded
  • 1-1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/4 tsp cumin
Instructions
  • Combine all ingredients in crock-pot and cook on high for 8-10 hours.
  • Once cooked, pour beans through a strainer to drain and retain 1/2 cup liquid to add back in if necessary.
  • Mash beans with a potato masher, adding water as needed for consistency. For smoother consistency, process beans (and water if necessary) until smooth.
  • Store in an airtight container or freeze.
Nutrition
Serving: 1serving | Calories: 115kcal | Carbohydrates: 21g | Protein: 7g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 107mg | Potassium: 460mg | Fiber: 5g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg
Did you make this recipe? We want to see!Mention @kristineinbetween or tag #kristineinbetween!

You should also try this whole wheat cornbread or these whole wheat biscuits as a side to your favorite dinner!


Kristine Underwood standing in her kitchen with her dog.

About Kristine

Kristine is a self-taught cookie baker and photographer. She's passionate about finding time for everything and making baking, crafting and homemaking simple. More...

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2 Comments

  1. Such an easy way to make refried beans. This is so much healthier than the canned and tastes better, too!