Crockpot Refried Beans
Make creamy, flavorful refried beans from home using a crockpot. A set it and forget it recipe - with no soaking beans involved!
Servings: 6 people
- 2 c pinto beans dried (no need to pre-soak)
- 8 c water
- 1/4 tsp salt more if needed
- 3/4 c taco sauce enchilada sauce, salsa or Mexican style diced tomatoes can be substituted
Place beans and water in the crock pot.
Cover and cook on low overnight. If you don't have time for overnight, you can cook on low for about 6-8 hours or on high for 3-4 hours.
When the beans are very soft, remove all of the liquid that you can with a ladle. No need to strain the beans, just get out as much of the cooking water as possible.
Mash the beans with a potato masher, getting them as creamy as you like.
Add salt and your taco sauce (or enchilada sauce/salsa/tomatoes). Taste and adjust seasonings.
Calories: 82kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 114mg | Potassium: 249mg | Fiber: 5g | Sugar: 1g | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg