Canned refied beans cost about a dollar a can at my local grocery store, but homemade refried beans? They’re crazy cheap. Plus, if you make a big batch of refried beans in your slow cooker, you’ll have extras to use on those week nights when getting food on the table seems like such a chore. This recipe was shared with me several years ago by my friend Camille. I hope you like it, we sure do.
Ingredients
4 cups dried pinto beans
1 large onion, chopped
1 cup salsa
4 tablespoons butter
1 teaspoon salt
water
Directions
Place dried beans in a large bowl and cover with 3 inches of hot water. Let sit overnight. In the morning, drain the liquid off the beans, rinse, and toss the softened beans into the slow cooker. Add enough water to cover the beans a 1/2 inch. Add the chopped onion, salsa, butter and salt. Cook on low for 8 hours or high for 5 hours.
Once the beans have finished cooking, use an immersion blender to blend the beans to the consistency your family likes. {If you don’t have an immersion blender a regular blender works fine too}.
Place extra homemade refried beans in containers and pop them into the freezer for later. {We use our beans for taco night, in 7 layer dip, chili and sometimes I even serve just beans and rice for dinner.
~Mavis
Mandy says
I just made a batch with black beans, and it’s perfect in a quesadilla for a fast breakfast.
sheila says
I read somewhere recently (can’t remember for the life of me where it was from) that soaking beans is totally unnecessary. According to the author, soaking is an “American thing” and isn’t done anywhere else ??? The article even went to great lengths to experiment with different cooking methods. The conclusion was that non-soaked beans didn’t take much longer to cook and actually had a better flavor, texture, and less gas causing chemicals. So of course I had to try it. Honestly they were wonderful. The texture and flavor was perfect.
ConnieP says
How interesting! Better flavor/texture and LESS GAS? I am all for that! Beans are definitely a staple in our humble abode … and I’ve never tried “not soaking”. Color me inspired. Thanks for sharing, Sheila!
Ronnica, Striving Stewardess says
So cheap and easy! I made a batch of frozen burritos a few weeks ago, and the only think I didn’t make from scratch was the tortillas and the refried beans. Now I can make even one more ingredient! Thanks!
Monica says
Mavis has a recipe for tortillas too. You should try it, then all of your items would be made from scratch 🙂
Mavis says
And we all know homemade everything is the best!! YUM!
Jenn says
I have made these refried beans before and everyone that has eaten them, loves them. The only difference I make is I don’t add the salsa, I use a couple of cans of green chilies. It gives it the perfect amount of heat.
Mavis says
The green chili substitution sounds amazing! I’ll have to try it.
Chrissy says
My kids (and me!) could live on bean and cheese burritos. I’ve done the crock pot and they were delish but had to make a batch in my dutch oven on stovetop this week without soaking and they turned out great! After making homemade it’s impossible to go back to the canned variety! I use bacon grease instead of butter but will have to give that a shot next time. I use a good ole potato masher to blend and it works great. Thanks for all the inspiration and great recipes!
Barb says
I don’t soak my beans before I cook them either. I must put more water in when I’m cooking them, because after everything is cooked I do a quick drain (saving the liquid), then buzz everything with the immersion blender. If I need more liquid when I’m buzzing them, I add a little back, and then when I package them for the freezer, I put a ladle of the liquid over the top. For me it seems to prevent any freezer burn when I put them in containers like you have them in, and then when I thaw them I’ll scrape the “bean juice” off the top before heating them up, and if they’re too dry I’ll add the liquid back to them.
Dy says
Out of curiousity, Mavis, can you do other types of beans in the crockpot this way? I’d love to make beans more often, but …so much planning involved, and I have a baby and a toddler running the joint 😉
Mavis Butterfield says
Yes you can! 🙂
Camille says
Thank you for linking me, Mavis. 🙂 I am always getting click through’s from your blog via this and the original post where you shared about these beans. I have never done them in the crock pot and now….that is about to change. Hugs, Camille
Trish Pitts says
Have you ever tried cooking your beans in the Instant Pot? They come out AMAZING in less than an hour. I have the 8 quart size IP, and I was able to make 4 cups of beans in ‘go around’.
Mavis Butterfield says
We don’t have an instant pot, but a great idea for those that do. Thanks Trish.