Crock Pot Frijoles Refritos (Refried Beans) – a delicious recipe with pinto bean, water, salt, vidalia onion, garlic, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
2
Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
3
Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
4
Reserving liquid, drain beans & place in bowl.
5
Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
6
Add chilies, cumin, and jalepenos, and blend until smooth.
7
Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot.
8
Stir well and gradually add reserved liquid until beans reach desired consistency.
9
Cook on high 20-30 minutes.
373
kcal
Calories
12
g
Fat
60
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 lb dried pinto bean, 3 cups water, 1/2 teaspoon sea salt, 1/3 cup vidalia onion, minced, and more.
Yes, Crock Pot Frijoles Refritos (Refried Beans) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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