Last week, I made these yummy refried beans on Monday and incorporated them into several meals and lunches throughout the week. On Monday evening, we had tacos, and these were served as a side. I made myself a bean/lettuce dip with chips one evening and the kiddos and I had bean quesadillas one day for lunch. I’ll definitely be adding these to our regular rotation.
Crockpot Refried Beans
- 1 bag pinto beans
- 1 white onion, finely chopped
- 2 jalapeño peppers, finely chopped
- 4 cups water
- 2 cups chicken stock (I used homemade stock which added lots of flavor)
- 1 Tbsp cumin
- 1 Tbsp salt
- pepper (to taste)
Soak pinto beans in water overnight. In the morning, put the soaked beans, and all other ingredients into the Crockpot. Cook on high for 8 hours. When ready to serve, pour all ingredients into a food processor and puree. If you prefer chunky you can use a potato masher, but I prefer the smooth texture. Serve. Great refried beans at a fraction of the cost, with no weird chemicals, and they taste delicious. These also freeze well for more manageable portions if you don’t want to eat beans all week.
Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!