It’s warm now. Not quite as warm as say…when we lived so close to Death Valley. But for this area- it’s comfortably warm. So I’m starting to pull out all my “no-bake” recipes again. Looking for Easy Family Dinner Ideas? I love utilizing my crock pot during the warmer months. I want to be enjoying these gorgeous days – not slaving away in the kitchen. One thing that we make a lot of is this recipe for Restaurant Style Refried Beans. We use them in tacos, enchiladas, tostadas & then on the side of so many other things too.
It’s SO easy to make. Just throw it all in the slow cooker & blend at the end of cooking. They taste amazing – just like what you get in the restaurant (so much better than canned). Best part – no preservatives.
We make this recipe at least once a week.
I’m sure you will find yourself making these again & again.
Restaurant Style Refried Beans
Ingredients
- 3 cups dry pinto beans – rinsed & sorted
- 9 cups water
- 2 tbsp minced onions
- 2 tsp black pepper
- 2 tbsp minced garlic
- 1 tsp salt for cooking + more to taste later
- 4 tsp cumin
Instructions
- Add all ingredients in slow cooker
- Cover & set on high
- Cook for 8 hours- stirring occasionally
- Once beans are soft- use an immersion blender to break up beans & puree to a nice smooth consistency
- Top with cheese for serving
- Store in airtight container
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Do you want more summer dishes? How about these?
To see where I am linking today- visit HERE
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O yum and how easy is that!! I love these for dipping and easy protein at lunch, totally pinning!
I love that these are made from dried beans and not out of a can. Can’t wait to try this!
Delish!! I love this! I am always looking for guest bloggers on my website Blissful and Domestic. My blog is about creating a beautiful life on less and this post fits right in with that 🙂 Check out my blog and see if it would be a good fit for you. I’d love to have you!
Danielle@ Blissful and Domestic
http://www.blissfulanddomestic.com
blissful_and_domestic@yahoo.com
Yum! I bet this recipe would be great for making the perfect nachos. Love it! Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
Simply Delicious! So very easy to prepare. Thank you very much for sharing this recipe.
Are you supposed to drain the beans?
No need to drain – since they are dry pinto beans (& not the kind already softened in the can), they will soak up most of the water & then the rest of the moisture you will need to help make them the right consistency in the pureeing process.
Making these right now…can’t decide how to first eat them…plain with vegan cheese, on nachos with pico, or as a burrito…Thanks.
Is there another way to cook besides a slow cooker? All I have is a crockpot and a Dutch oven.
Fortunately, slow cookers and crockpots are the same thing – so you can make this recipe
What is the yield for this? I need to make it for 40 people. Thanks!
I understand – it can be hard to find a recipe out there (or a cooker for that matter) that makes enough for 40 people. This recipe feeds our family of 5 adults for about 2 days – so you will definitely need to make several batches. You could do them consecutively, although it will take some time. Just refrigerate the previous batches – then combine it all into the cooker and set the cooker on warm with a little extra water to keep them from drying out when you are ready to serve.
I just made this and it is very runny, more like soup. Very disappointed. No way to use it with fajitas. And we’re having guests for supper.
I am sorry to hear that. It could be a couple of things. Since all slow cookers vary in temp – it could be that yours runs cooler, making it take longer for the liquid to absorb and evaporate. It could also be the climate where you are located – which can contribute to how quickly the liquid evaporates. The other possible issue could be that the beans were blended for too long. But they aren’t ruined. Not only will they thicken as they cool – but you can also just transfer them to a pot on the stove and cook on med-high heat – stirring frequently until the excess liquid evaporates and they thicken up.
So simple to make and delicious I add a few pickled jalapeños we like it spicy 🌶
this is nonsense. you can’t cook beans with salt.
That’s actually a myth. Beans that are salted early on end up being more tender.