Crockpot "Refried" Beans

4 steps · 45 min total

1. 01

   Rinse and Sort Beans

   Give the pinto beans a good rinse in a colander, then take a moment to pick out any shriveled or discolored ones.
2. 02

   Add to Crockpot

   Transfer the rinsed beans to your slow cooker. Add the 1 tsp pepper, 2 tsp cumin, 4 Tbsp garlic, 1 large onion, 1 Tbsp salt, and 10 cups water.
3. 03

   Slow Cook and Mash

   Skim off and discard any beans that float to the surface. Cover the crockpot and cook on HIGH for 4 hours, then reduce the heat and cook on LOW for another 2 hours.

   Once cooked, uncover and remove any excess liquid, leaving just enough to achieve your preferred consistency when mashed. We aim for something between the very runny restaurant style and the thicker canned refried beans. Use a potato masher to mash the beans directly in the crockpot until they reach your desired texture.

4. 04

   Serve or Store

   Serve the beans warm. Any leftovers can be stored in air-tight containers in the refrigerator for up to 2 weeks, or frozen in ziplock bags for longer storage.