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Homemade Refried Beans, Low Fat Crock Pot Style

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“I decided that I needed to use all the dried pinto beans I was collecting. I have a huge crock pot (6 or 7 qts) and put that baby to use! After these were done, I split the beans up and froze them in freezer bags.”
READY IN:
24hrs 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse & Sort the Dried Beans.
  2. Put the beans in the crock and add the 12 cups of water, it should cover the beans entirely and be about 2-3 inches over them to allow for the beans to expand.
  3. Allow the beans to sit, covered, overnight.
  4. I started the beans after dinner one night and they sat until the next morning once the kids were off to school.
  5. Drain the beans in the morning and put back into the crock pot.
  6. Add 12 more cups of water to the beans and cook on low 10-12 hours.
  7. Once the beans are done (soft enough) to your liking, drain them BUT RESERVE THE COOKING WATER!
  8. Mashed the beans by hand with potato masher or a hand mixer.
  9. Add enough cooking water to make the beans to a consistency that you prefer.
  10. I like to soften the chopped onions with a little oil in pan over medium heat, then add them to the finished refried beans.
  11. **You can add seasoning to the beans now or wait until you are thaw the beans out and use them in a recipe**.

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