Refried Beans

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OK, I know it's a bad photo, if you want to take a better one, we'll happily swap it out.
OK, I know it’s a bad photo, if you want to take a better one, we’ll happily swap it out.

So many of the diets out there these days seem to recommend eating more beans and why not, they’re one of the perfect foods you can eat. Full of fiber and protein among other vitamins and minerals, beans (especially dried ones without the chemicals and preservatives of canned ones) are one of the healthiest things you can put in your body. The big problem most people seem to have is how to cook with them. Dried beans can be daunting at first, until you learn some simple recipes.

Note: if you’re not used to eating beans and start eating them regularly, you will experience…gas…sorry, but it’s true, and it will pass, pun very much intended.

So here is a family favorite, Refried Beans. I like to make a big crockpot of it that will last a while, and yes you can freeze it.


  • 1 onion, peeled and sliced
  • 3 cups dry pinto beans, rinsed
  • 1 fresh jalapeno pepper, seeded and chopped (optional)
  • 3 cloves chopped garlic
  • 4 teaspoons salt
  • 2 teaspoons fresh ground black pepper
  • 1 tablespoon ground cumin
  • 9 cups water


  1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
  2. Pour in the water and stir to combine. Cook on Low for 8-10 hours, adding more water as needed.
  3. Once the beans have cooked, strain them, and reserve the liquid.
  4. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
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