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beans crockpot kid-friendly Mexican recipe refried beans side dish

Crockpot "refried" beans

Sometime last year I stumbled upon this recipe for crockpot beans. I am obsessed with my crockpot, something about the crockpot makes everything taste better. The flavors meld together so well, it’s fabulous for stews, soups, chili, many types of roasts, I even do BBQ chicken drumsticks in the crockpot. I ADORE my crockpot, it’s a busy mom’s best friend.

This recipe for crockpot beans is literally SO easy. It will also have your house smelling so delicious after about 4 or 5 hours. The first time I made this, I had it cooking overnight, and the delicious smell woke me up in the middle of the night!! I was dreaming of food!!

I’ve made this countless times. I’ve changed it quite a bit from the original recipe, mostly adding spice because we like some heat in our food. This recipe makes a lot of beans, but I use them as sides for enchiladas, tacos, fajitas, burritos (both on the side and inside). One of my favorite uses is to fold it up in a wheat tortilla with a sprinkle of cheese for a quick and easy lunch. I also use them for breakfast burritos, in 7 layer dip as well as a bean dip. It’s completely non fat and high in protein! Once you try this, I promise you won’t ever buy refried canned beans again!!

Adapted from this recipe

Ingredients:

  • 3 cups dry pinto beans (rinsed well)
  • 1 small onion, diced
  • 1 and 1/2 chili pepper, chopped (sometimes I use a can of  jalapeño, or diced green chili)
  • 2 and 1/2 tablespoons minced garlic
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 teaspoons ground cumin, divided
  • 1 teaspoon chili powder, divided
  • 1 teasoon cayenne pepper powder, divided
  • 1 teaspoon paprika, divided
  • 9 cups water

Directions:

Put all the ingredients in the crockpot, using only one teaspoon of the cumin and only 1/2 teaspoons each of the chili powder, cayenne and paprika. Set crockpot to high and cook for 8 hours.
After beans are done, drain all of the liquid out into a bowl using a strainer or colander. Set the liquid aside, do not discard!

Mash the beans with a potato masher, and add the reserved liquid with a ladle, one spoonful at a time. I like my beans with some chunk, not completely smooth, but get them to the consistency you prefer. The beans will also thicken over time, so add a little more liquid to make them more runny than usual.
Once they are at the desired consistency, stir in the other teaspoon of cumin and 1/2 teaspoons of chili powder, cayenne and paprika and they are ready to serve!! Enjoy!!

The additional pictures I’ve added have the beans as a side. The first shows them served with chicken enchiladas in red sauce, then I show the beans used in a 7 layer dip as an appetizer alongside my guacamole dish, and lastly I have it shown as a side to my fajita buritos served in a whole wheat tortilla. I will add those recipes soon!

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6 Comments

Previous Post: « Cheesecake with strawberry or butterscotch sauce
Next Post: Mama Harris’ infamous 7-Up cake!! »

Reader Interactions

Comments

  1. Spatulas On Parade says

    October 26, 2012 at 1:53 pm

    thanks for sharing with us at FFF link party this week. Great recipe and now we can all forget the canned stuff!

    Reply
    • Mama Harris Kitchen says

      October 26, 2012 at 4:00 pm

      Yes, exactly! Thank you!

      Reply
  2. Marlys-thisandthat says

    October 27, 2012 at 8:23 am

    I love refried beans … I think I will have to try it and maybe my husband will like them better if they are homemade. Thanks for sharing on Foodie Friends Friday… Following you now!

    Reply
    • Mama Harris Kitchen says

      October 27, 2012 at 8:26 pm

      Let me know if you try them! I love them and have never gone back to canned since!

      Reply

Trackbacks

  1. Shrimp Tacos with Cilantro Lime Cream | Mama Harris' Kitchen says:
    July 1, 2016 at 3:00 pm

    […] shrimp tacos are ready in thirty minutes or less and use many fresh ingredients. Pair with my slow cooker “refried” beans for a light and tasty […]

    Reply
  2. Easy Chile Relleno Casserole | Mama Harris' Kitchen says:
    August 16, 2018 at 11:58 am

    […] dish! This is fun to build, easy to make and it goes so great with my Simple Spanish Rice and Crockpot “Refried” Beans. It’s a perfect Sunday […]

    Reply

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