Refried Beans (Crockpot)

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Psst - this is an updated recipe that was originally shared in November 2011.

We are a house divided when it comes to the merits of rice and beans with Mexican food. Just about any Tex Mex dinner comes with beans and rice ~ refried beans and Mexican rice, to be exact.

I'm a self proclaimed rice fanatic - I could eat it every day and never get tired of it - while Jason could take it or leave it. However, he loooooves refried beans. So when we go out, he'll order double beans and I'll order double rice.

Refried beans at home, however, are more challenging. For one, refried beans at a restaurant are typically made with lard and most of us home cooks aren't real stoked about going to such lengths. The refried beans in the can are really just gross. I'm not usually a snob about canned stuff but refried beans in a can are definitely worthy of any snobbery directed towards them. The texture is just plain unappetizing.

Dried beans that are slow cooked are where it's at and this crockpot version makes it almost as easy as opening a can - and guaranteed to be easier than trying to doctor the canned version to an acceptable level! If you have a food processor and some basic spices, you can easily whip up a huge portion of refried beans - sans lard, butter, or oil!

These also freeze well so you can easily get two meals from a batch.

Burritos? Taquitos? Alongside enchiladas? It's all good!

Refried Beans (Crockpot)

3 cups of dry pinto beans (rinsed)
1 onion, diced
9 cups of water
5 teaspoons salt
4 teaspoons pepper
4 cloves garlic, minced
1/2-1 teaspoon ground cumin

Put all the ingredients in a crockpot and cook on low for about 8 hours. 

When they are finished cooking, use a slotted spoon to transfer batches of beans into your food processor. Puree, adding liquid from the crockpot as needed for the desired consistently.   Taste and adjust seasonings as needed. Scrape into a serving bowl and repeat until all beans have been pureed.

Source: Adapted from Stick a Fork In It