Roxy15
New member
Crockpot Refried Beans:
***I haven’t made these, on my to try list. On the reviews this recipe had, some people thought 5 Tsp. salt was too much and they suggested a tablespoon or less.
3 Cups Of Dry Pinto Beans-(Rinsed)
1 Onion, Diced
9 Cups Of Water
5 Tsp. Salt
***Use 1 T. Salt, If You Prefer Them Less Salty Or To Taste
1-3/4 Tsp. Pepper
2 T. Minced Garlic
1/8 Tsp. Ground Cumin
***Opt. Toppings:
Shredded Cheddar Cheese
Diced Jalapenos, To Taste
Diced Green Onions, To Taste
***If you make these for Nachos, make them a thinner consistency.
Put all the ingredients in the Crockpot and cook on high for about 8 hours.
After they are done, drain off all the liquid out and save the liquid!
Mash beans with a potato masher.
Add liquid a bit at a time, to desired consistency, but, remember you want them a little runny because they thicken over time.
***I haven’t made these, on my to try list. On the reviews this recipe had, some people thought 5 Tsp. salt was too much and they suggested a tablespoon or less.
3 Cups Of Dry Pinto Beans-(Rinsed)
1 Onion, Diced
9 Cups Of Water
5 Tsp. Salt
***Use 1 T. Salt, If You Prefer Them Less Salty Or To Taste
1-3/4 Tsp. Pepper
2 T. Minced Garlic
1/8 Tsp. Ground Cumin
***Opt. Toppings:
Shredded Cheddar Cheese
Diced Jalapenos, To Taste
Diced Green Onions, To Taste
***If you make these for Nachos, make them a thinner consistency.
Put all the ingredients in the Crockpot and cook on high for about 8 hours.
After they are done, drain off all the liquid out and save the liquid!
Mash beans with a potato masher.
Add liquid a bit at a time, to desired consistency, but, remember you want them a little runny because they thicken over time.
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