refried beans without the refry

May 21, 2013

in Recipes, Side Dishes, slow cooker


oh my gosh.

i wish i had some super duper great reason why i’ve been away…but i just have lots of excuses. a wedding in Mexico. restructuring in my “real” job. i wanted to post this for meatfree monday however the weekend got away from me with family photos, grad party, my mom’s birthday, baptism and my sister college graduation ceremony..phew…i guess i do have super duper great reasons….oh and really really nice weather. so me and the boys are outside a long time…and that fresh air is exhausting in the best way.


oh my gosh.

i seriously could not wait to share this recipe with you.

i know beans. you are thinking what?

but really they are so good…especially if you love refried beans…making your own homemade you won’t wanna go back to the can.

and you make them in the slow cooker. holla.

i’ve made these 3x and I FINALLY remembered to take photos. then had to laugh at myself when I was scooping them into the bowl…i just kept scooping and talking to the boys not paying attention and got a bowl full.

so here you have it a bowl full of refried beans –without the refry!


you are welcome friends.

and tomorrow just wait and see what you can do with these bad boys…besides just eating them as a side dish with amazing Mexican meals.

need some ideas in the meantime?

shredded chicken tacos with homemade taco seasoning

tex mex shredded pork & hominy

red chili sauce chicken enchiladas

creamy green chili chicken enchiladas


refried beans without the refry


  • 1 Large onion (quartered)
  • 6 cups dry pinto beans (rinsed. this is not quite a bag. note i soaked mine overnight.)
  • 1 jalepeno (seeded and chopped)
  • 2 tablespoons minced garlic
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 8 cups water


Place all ingredients into a slow cooker. Pour in the water and stir to combine.

Cook on High for 8 hours, adding more water if needed.

Once the beans are done cooking I pureed them in my food proceesor. Or you can do by hand with a masher. Use the the liquid the beans were cooking in to get your desired consistency of the refried beans.

If you like them thicker you won't need to puree as much...if you like them thinner like mine shown you will need to add the reserved liquid.

I scoop into freezer bags and freeze. I like using a lot of beans so I split into 3 freezer bags.

recipe adapted from

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{ 7 comments… read them below or add one }

Alex June 2, 2013 at 6:37 pm

And Ang I meant to say ever since Sawyers 2nd??? Birthday party when you made the homemade beans I was hooked!


Alex June 2, 2013 at 6:36 pm

I agree Cathy! I don’t remember the last time I opened a can of any sort of bean! Love it and thanks Ang :) miss you guys!


anotherbiteplease June 2, 2013 at 10:49 pm

miss you too Alex…and Yes I did make these for Sawyer’s birthday..when I made the homemade pinto refried beans, homemade black beans and what like 3 different enchis..hmmm….maybe that is what I should do again :-) and you guys will need to come home.


Cathy S May 21, 2013 at 9:19 am

I have made these many times and don’t think I can open a can of refried beans. I love to have bags of them in the freezer. Which reminds me I used the last bag….. need to make a batch.


anotherbiteplease May 21, 2013 at 10:08 pm

thanks for sharing the recipe with me mom…can not get enough!!!


Kelly @ Hidden Fruits and Veggies May 21, 2013 at 7:20 am

I love making beans in a slow cooker! I just made some (and left them whole, for taco filling) just a few days ago. Can’t wait to try out your version — it some how did NOT occur to me to throw them in the food processor or mash them up :)
Kelly @ Hidden Fruits and Veggies recently posted…Broccoli and Sun-dried Tomato StrataMy Profile


anotherbiteplease May 21, 2013 at 10:08 pm

I know isn’t it funnny how we can cook and cook and not think of something…hope you enjoy.


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