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…
- 4 cups dried pinto beans, rinsed twice and picked through (remove any broken pieces)
- Enough water to double the depth of the beans (ex: 1 inch of beans = 2 inches of water above the beans)
- 1 tbsp salt
- 1 tbsp garlic powder
- Corn Oil
- Place cleaned pinto beans in your crock pot and cover the beans with the water. If your beans are 1 inch deep, you need two inches of water above the beans. Cover and cook on HIGH for 3½ hours. Occasionally check the beans and add more water to keep them from drying out on top, if necessary.
- After 3½ hours add the salt and garlic powder. Stir, and cover for an additional 30 minutes. Taste and add more seasoning if desired.
- Heat 2 tbsp of corn oil in a large pan over high heat for 5 minutes. Reduce the heat to medium and carefully add 3 cups of the beans (including the juices) to the hot pan. *CAUTION* this may cause splattering so use a splatter guard if necessary to avoid any burns.
- Let the beans fry in the oil until bubbly throughout, then use a potato masher to smash the beans. Place the refried beans into another dish to keep warm. Repeat with remaining oil and beans until all beans are mashed.
- Serve warm. Enjoy!
UPDATE (09/02/13): Since posting this recipe, I have began frying the beans in leftover bacon grease, which I find gives it even more delicious flavor!