The Pioneer Woman Tasty Kitchen
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Crockpot Refried Beans

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Make restaurant-style refried beans at home in your slow-cooker. Easy, affordable and fantastic. For variations, see original blog post.

Ingredients

  • 3 cups Dry Pinto Beans, Rinsed And Sorted, With Rocks And Bad Beans Removed
  • 9 cups Water
  • 5 cubes Chicken Bouillon
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Salt
  • ½ whole Onion, Peeled
  • ¼ cups Butter, Melted
  • 1 cup Milk
  • Reserved Juices From The Pot

Preparation

Place dry beans in the bottom of slow-cooker. Pour water over the top. Add the bouillon cubes, garlic powder, and salt. Place the onion half right on top of the beans. Cover and cook on low for 8 hours, or until beans are very soft and fall apart when mashed (if you under cook your beans, they will be grainy and difficult to mash).

Remove the onion from the pot and drain the beans, reserving the cooking liquid. Return the beans to the pot, add the melted butter and the milk. Blend with a hand immersion blender until creamy and smooth, adding some of the reserved juices from the pot until desired consistency is achieved (more milk can also be added if you like them more creamy). Note: the beans firm up as they cool, so make them looser than you think you need to. Serve promptly. Store leftovers covered in the refrigerator.

Variations: For spicy beans, add fresh jalapeno to the pot. For cheesy beans, top with jack cheese after blending.

Adapted from Allrecipes and Chef In Training.

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2 Reviews

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Avatar of shari

shari on 2.9.2013

We loved these beans! I added one large jalapeno minus the seeds and membrane, just to add flavor and no heat. Everyone loved them and they’re so much better than canned refried beans. I even like them as well or better than Mexican restaurant refried beans which is saying a lot for me since rice and beans are my favorite part of a restaurant Mexican meal. I don’t own an immersion blender and used my food processor to blend the beans in 3 batches. This makes a lot of beans which is a good thing as beans freeze really well. Thank you for a really great recipe!

Avatar of amsorenson

amsorenson on 2.8.2013

These were good, but did not have a traditional refried bean taste to them. If spices are added you get a bit closer. But for beans, they taste good.

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