Tasty Tuesday: Crockpot Refried Beans (saves at least 50%!)

I recently discovered this recipe at one of my new favorite blogs, Pennies & Pancakes.  (Head over check it out- you’ll find lots of great stuff!)  I’ve always had this love hate relationship with refried beans.  I love them because they are so good and are an easy protein but I hated them because they had unhealthy things like partially hydrogenated lard in them and didn’t seem that good for you.  I’ve thought of making my own refried beans for several years and when I saw Pennies & Pancakes‘ recipe I knew this was the one to finally get me to make my own refried beans.  I mean it was too simple not to do it!

And trust me folks, not only are these beans incredibly easy to make, they are also just as good as their canned counterpart- and you can eat them happily knowing they contain only normal ingredients that you have in your cupboards!

Oh and they are quite a bit cheaper as well.  I can get 2 lbs. pinto beans at Aldi for $1.99.  I’m being generous and saying that the rest of the ingredients cost $0.51 for a total cost of $2.50.  That means you can make these Crockpot Refried Beans for just $0.42/can.  That’s almost half the price I pay at Aldi where they are $0.79/can and much less than you’ll pay at a regular grocery store.

Here’s Pennies & Pancaskes’ Crockpot Refried Beans recipe with my slight adaptations.

Crockpot Refried Beans
2 lbs. pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic*
1 1/2 to 2 1/2 Tbsp salt
1 tsp black pepper
2 tsp cumin
6 cups hot water

* I typically use 3 tsp. granulated garlic

Rinse the beans and pick out any bad ones.  Put beans in large pot and cover them well with hot water.  Let set overnight.  In the morning, drain the water off and thoroughly rinse the beans.

(You can skip the above step but it aids with the digestion of the beans and allows your body to get more from them.  If you decide to skip it, use 10 cups of hot water instead of the 6 cups listed in the recipe and then cook them for 4 hours on high and 2 hours on low instead of the times listed below.)

Combine the beans and the rest of the ingredients in a large crockpot.  Cover and cook on high for 4 hours and then on low for 1 hour.  (If you cook for a couple of hours longer it doesn’t really matter.)  Remove extra liquid, leaving enough liquid to reach desired consistency when the beans are mashed.  (I don’t drain any liquid when I do the 6 cups water method.  But when I the 10 cups I typically drain some off.  It’s really a trial and error.)

Mash beans with a potato masher or blend in your blender.

Beans will store in your fridge for 2 weeks or you can freeze them too.

Yield: 12 cups or the equivalent of 6 cans

Linking up at Balancing Beauty and Bedlam, Chef in Training, Mostly Homemade Mom, Buns in My Oven, and Blessed with Grace.

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