I know what you’re thinking, and I used to think the same thing.
“Why do I need to make my own refried beans when I can used the perfectly fine canned version?”
Um, yeah… it’s incredibly different but in a good and oh so delicious way.
If you have a bunch of people coming over for dinner, cracking open several cans of refried beans can add up quick. Buying dried pinto beans will definitely get you more bang for your buck when it comes to this tasty Mexican side dish.
We love these beans so much that I’m constantly making a large batch and storing it in the fridge for whenever the craving kicks in.
I got this recipe from a friend whose husband is Mexican. This is the way she learned how to make refried beans from her Mother-in-law, and she’s never looked back. I’m so excited I pried this recipe outta her, it’s become a new family favorite.
This recipe does not require a lot of work. Just grab some beans, your crock-pot and water and let it go! If you don’t have time for the crock-pot you can speed things up by boiling the beans for 20 minutes before placing them into the slow cooker to cut the time in half.
Make sure to rinse your beans well before cooking them, they can be pretty dirty.
While your beans are cooking, try making some authentic homemade tortillas. They’re the perfect combination!
ps- the most difficult thing about this whole recipe was trying to take pictures of the beans without making them look like a pile of… yeah…