Friday, February 21, 2014

Recipe :: Homemade Refried Beans in a Crock Pot

Note: I have a 6 quart (oval) Crock Pot. I am not sure how to make them in another size slow if you have something smaller (or bigger) you may need to do some adjusting.

3 packages (16 oz. each) dried beans {I like to mix it up with a variety of black and pinto beans - you can use any combination you want as long as it comes out to the same total amount}
1-2 sticks butter, unsalted
4 tbsp (1/4 cup) ground cumin/cumin powder
1 tsp garlic powder
1 tsp salt (or more - to taste)
4 tbsp (1/4 cup) shredded or grated parmesan cheese - Optional
2 tbsp lime juice

Add rinsed, dried beans to Crock Pot. (No need to pre-soak.)
Add water to approximately 1" below the Crock Pot line (Crock Pot line = where the lid rests).
Cook on high for 5-6 hours, until they are as tender as canned beans.

{If you want a canned bean substitute, just bag and freeze the beans at this point. You can freeze them in their liquid or just as drained beans. Thaw in the fridge before use.}

Add 2 sticks of butter. (You can use only 1 stick if you like...but the more butter, the better, in my opinion!)
Add spices (cumin, salt, parmesan cheese, and lime juice) and stir to combine.
Mash (or not)...and serve.


{You can easily freeze any refried beans that you'd like to save for later.}

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