Crockpot Refried Beans

Peyton loves refried beans so I thought I would try to make them from scratch and see how it goes. This recipe is really easy too. It’s a no-soak recipe so you don’t have to worry about prepping it the night before. These Crockpot Refried Beans will be a hit with the whole family.

To make a batch of my crockpot refried beans you will need the following –

1 lb Pinto Beans
1 Yellow Onion, sweet
2 TBSP Extra Virgin Olive Oil
4 cubes Chicken Bouillon
2 cloves Garlic, minced
1/8 tsp Cayenne Pepper
6 C Water
1/2 C Butter

Because this is a no-soak recipe you can make it all in one day!

In a large skillet, heat the oil.

While the oil is heating, cut the onion into 1/4s.

Brown the onion in the skillet once the oil is hot. Be sure to brown it on all sides.

Place the pinto beans in a colander and give them a quick rinse. Make sure there are no dirt clumps or rocks.

Place the onion in the crockpot.

Pour the beans on top of the onions.

Add in the bouillon cubes, cayenne pepper, garlic and water.

Place the lid on and cook on high for 5-6 hours or low for 10 hours.

When the cooking time is up do not be alarmed at the water on top of the beans. Take a ladle or large spoon and remove about half the standing liquid and set it aside.

Add the butter to the crockpot. You can dice it up to help it melt quicker.

Take an immersion blender and blend the pinto beans until they are smooth. You can leave them a little chunky if you desire.

If the beans seem too thick, add in a little of the pinto water or more butter.

Once they are the consistency you prefer they are ready!

These make a lot of refried beans so if you have leftovers save them. They reheat wonderfully!