Friday, February 28, 2014

Crockpot Refried Beans

These are so much tastier than the canned refried beans and SUPER EASY! I love making these because it makes enough for two dinners for my family of 7. The day that I make them I will freeze 1/2 of it for another dinner. They are great to eat plain with some rice, or rolled up in a tortilla with cheese, or on tostadas, or added to this chicken taco soup to make it more creamy. It's a great recipe!

Crockpot Refried Beans
  • 3 cups of dry pinto beans (washed and rinsed)
  • 4 chicken bouillon cubes
  • 1 Tbsp garlic salt
  • 1/2 medium sweet onion (don't chop it up, just throw it in)
  • 1/2 cup butter
Put beans into large crockpot and fill crockpot 3/4 full of water. Add bouillon, garlic salt, and onion. Cook on high for about 8 hours until beans are soft. Throw away the onion. Strain the beans, saving the juice in a separate bowl. Add butter to the beans and some of the reserved liquid. Use a hand blender to mash beans. Add liquid and blend to obtain desired consistency.



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