For the last year or so, these crock pot refried beans have been a staple in our home. It started when we took the Dave Ramsey Financial Peace University course and we were really trying to cut our budget down to get out of debt. Now we’re pretty much on a roll with the whole budgeting thing, but it turns out these beans aren’t just for broke people because they’re actually pretty good!
I whip up a batch of crock pot refried beans just about every other Sunday. This isn’t really a “set it and forget it” crock pot recipe because you have to turn the heat down part of the way through. But once they’re done, they’re so tender! Mashing them is easy work.
Crock Pot Refried Beans are a Cheap and Healthy Option
I get beans from the bulk section of the grocery store, It’s $.068 for a pound of beans. and about $0.50 for an onion and maybe $0.15 for a few garlic cloves, A traditional refried beans recipe requires you to soak the beans, then boil them, then fry them in lard or oil. It’s a very time-intensive process. With my method, the beans aren’t pre-soaked, and the still turn out well. Not only that, you don’t have to fry them. They still have great flavor even without all the lard.
6 Things to do with Crock Pot Refried Beans
My kids could eat plain beans for every meal, but I like to mix things up a bit. After cooking our beans, we either 1) eat them plain, 2) serve them with enchiladas, 3) serve them with fajitas, 4) make bean and cheese burritos with them, 5) use them as dip with your favorite corn chip, or 6) make tostadas!
A batch of crock pot refried beans makes way too much for one meal. I put the leftovers in an air-tight container and store them in the fridge for up to one week. Otherwise they go into the freezer if I know I’m not going to use them up soon.
Crock Pot Refried Beans Recipe