Large Batch Refried Beans (crockpot recipe)

This past Monday I made a large batch of refried beans in my crockpot.   I used my immersion blender to make quick work of pureeing them, but if you like whole beans or chunky beans you can leave them whole or remove some and mash them and then add them back into the whole batch.    Part of the batch of  beans was used for dinner that night to go with our tamales, another part of the batch was used to make the tostada casserole on Wed night, and the remainder went into the freezer for future meals.   I love cooking something once and getting multiple meals from my efforts!   Woo hoo!!!! 🙂

Large Batch Refried (or not :))  Beans (crockpot recipe)

  • 2 pounds dried pinto beans, sorted and rinsed
  • 1 large onion
  • 5 cloves garlic
  • 1/4 cup chili powder
  • 2 tbsp. cumin powder
  • 2 tsp. salt
  • 2 tbsp.diced jalapenos (I use canned, but you can use 1 whole fresh pepper sliced or diced if you’d prefer)
  • 15 oz. can tomato sauce

Soak beans in crockpot overnight.   In the morning drain water and rinse beans.  Place beans back in crockpot and add all other ingredients.  Barely cover with water.  Cook on high for 8-10 hours.   When beans are cooked through, check seasoning and adjust as necessary and mash, blend, however you choose to treat them 🙂   Serve and enjoy!  Let cool completely before freezing.

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