We are definitely a family that goes through A LOT of re fried beans! My kids, and husband, insist on having them with every kind of Mexican dish. I’ve always thought they were just ok, but I didn’t need to eat them all the time, UNTIL….. I tried making my own in a crock pot! It was a total game changer. Not only was it so easy and made plenty to freeze for later, it was way cheaper, too! And you know me! I’m all about making things from scratch if can save you money, be healthier, and taste better! These really are so easy. The hardest thing is just remembering to put the beans in the crock pot ahead of time. 🙂 I will usually put them in the crock pot in the morning, or you could even do it over night. They need about 10-12 hours so just plan for plenty of time.
About 10-12 hours before you plan to serve them, add the beans, water, chicken bouillon, onion (peeled and halved), salt, and garlic cloves (peeled and crushed a bit) to a large crock pot and put it on low. I start with 10 cups of water, but I usually end up having to add another cup or two about 6-8 hours later. Just make sure they have plenty of moisture and don’t get completely dry. Test them at 10 hours and see if they are super soft. If not, let them go longer and check them at each hour.
When they are very soft and easily smashed, they are ready to blend. Now at this point you will want to ladle out as much water as you can. Not all of it, but enough that you have to press the ladle down into the beans quite a bit to get the water out, if that makes sense. But you still want probably 2-3 cups worth in the bottom of the beans. You can also choose if you want to leave the onion in and blend it up, or take it out. I have done it both ways and didn’t notice much of a difference. I have found that the best tool for this job is an immersion blender, and you just blend them right in the crock pot. If you don’t have one, you could do it in batches in a food processor or a high power blender. You can blend them to your liking. I like them quite smooth and creamy, but you might like them a little more chunky.
After they are about how you like them, add in the oil and cumin. Give them a taste, and add more salt and pepper to your liking and the lime juice if you want that. I like it with the lime. 🙂
Now this makes quite a bit of beans, like a whole crock pot full. I usually take out what we will use for dinner that night, and them divide the rest into about 3-4 freezer containers and pop them in the freezer. Then when ever we are done with the ones in the fridge, I just pull out another one. 🙂 I’m telling you, once you try home made, you won’t want to go back to canned! They are sooooo good!
- 2 lb bag of dry pinto beans
- 10-12 cups of water
- 1 whole onion (peeled and cut in half)
- 2 T chicken bouillon
- 1 T kosher salt
- 4-5 garlic cloves (peeled and smashed a little)
- 1 T cumin
- 1/4 C olive or avocado oil
- 3-4 T lime juice (optional)
- About 10-12 hours before you plan to serve them, add the beans, water, chicken bouillon, onion (peeled and halved), salt, and garlic cloves (peeled and crushed a bit) to a large crock pot and put it on low. I start with 10 cups of water, but I usually end up having to add another cup or two about 6-8 hours later. Just make sure they have plenty of moisture and don't get completely dry. Test them at 10 hours and see if they are super soft. If not, let them go longer and check them at each hour.
- When they are very soft and easily smashed, they are ready to blend. Now at this point you will want to ladle out as much water as you can. Not all of it, but enough that you have to press the ladle down into the beans quite a bit to get the water out, if that makes sense. But you still want probably 2-3 cups worth in the bottom of the beans. You can choose if you want to leave the onion in and blend it up, or if you want to take it out. I have done it both ways and like them equally. I have found that the best tool for this job is an immersion blender, and you just blend them right in the crock pot. If you don't have one, you could do it in batches in a food processor or a high power blender. You can blend them to your liking. I like them quite smooth and creamy, but you might like them a little more chunky. After they are about how you like them, add in the oil and cumin. Give them a taste, and add more salt and pepper to your liking and the lime juice if you want that. I like it with the lime. 🙂
- This makes enough for 5-6 meals worth for my family. I divide it up and put it in freezer containers and it freezes great!
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