One of my new favorite recipes is actually a crock pot recipe for refried beans and it is super easy and super delicious. I have made it multiple times since finding it and it has been a smash hit with everyone and lasts forever! The recipe comes from Chef In Training, and Michael and I have added a few extra ingredients to doctor it up for our liking. This is perfect for a get together – think tailgates or football viewing parties!
1 package of pinto beans
2-3 cloves of garlic, minced
1 stick of butter
Salt, to taste
What to do…
Put the pinto beans in a crock pot with water that covers them, add half an onion on top (uncut), and the garlic.
Slow cook on low for 8 hours, you could probably also do this on high for 4 hours or so – just make sure the beans are soft enough to be mashed in the end!
After the beans are ready, drain the beans, saving the liquid.
Mash the beans up and add the butter and salt along with some of the drained liquid. I usually mash them like you would potatoes until they are pretty well mixed and then I use a hand mixer to get them extra smooth and to add some extra mixing.
Make sure you add enough liquid so that when the beans set up they are not too dry – they absorb the liquid fast!
I always add cheddar cheese and salsa to mine and mix it up to make more of a dip.
Note: To reheat, we usually add a little water or more salsa to add some moisture back when it is heating up.