I love a recipe that I can use in multiple recipes. Like my CrockPot Spaghetti Sauce, or Chicken Cutlets, or even a juicy and delicious Herb and Garlic Roasted Chicken, and this recipe for Homemade CrockPot Refried Beans will make you ditch the can once and for all.
This recipe is so easy you’ll be wondering why you never made refried beans from scratch before. You don’t need to soak your beans, and all you have to do is dump all of the ingredients, set it and walk away. The freshness of these beans is the best part, they are so full of flavor, and any leftovers are super easy to freeze for another meal or appetizer another night. You’ll probably get 3-4 servings of these beans from one recipe.
Making your own Homemade Refried Beans is a fantastic way to save money too. Dry pinto beans go on sale at our local Sprouts for 48 cents a pound and with just a few dried spices and some fresh vegetables, these beans can make a great side dish, or the main part of a meal for pennies.
Refried Beans are such a versatile ingredient. You can use them as the base in a layered dip, like this 5 Layer Nacho Dip, or in a burrito, on a tostada, and of course as a side dish to any Mexican meal like the 20-Minute Tacos.
1 lb dry pinto beans, rinsed and picked overt
1 japaleno, seeds removed and diced
1 onion, finely minced
2 cloves garlic, finely minced
2 cups homemade chicken stock
1 tbsp each; cumin, garlic powder and chile powder
1/2 tbsp each; dried oregano, salt and paprika
1 tbsp adobo sauce from a can of chipotles in adobo, optional
Add all ingredients to be base of CrockPot and stir to combine. Add enough water to cover beans by about 2”
Cook on low for 10 hours.
Mash cooked beans with a whisk, or potato masher until desired consistency.
Served refried beans with a little bit of cheese or with your favorite recipes. Freeze any leftovers in a Ziplock bag or in a tupperware container.