My mom makes THE BEST homemade refried beans!

I love Mexican food, so this would definitely be one of my favorite dinners! You can use these beans for anything! Burritos, chimichungas, bean dip or as a great side to your mexican meal! My mom has been making these beans since I was little. Ever since, I haven’t been able to eat canned refried beans, that’s how good they are!

**These proportions are assuming you have a large crock pot- 5 qt**



4.8 from 5 reviews Mom's Homemade Refried Beans Print These will be the best refried beans you ever eat! You will never eat canned beans again after trying this recipe! Author: Nikki Ingredients 3 cups dry pinto beans, rinse to clean beans

water

5 chicken bouillon cubes

1 Tablespoon garlic salt

½ medium sweet onion, don't chop. Just peel off outside skin layer (discard that outer layer) and use the whole half as is

½ cup butter Instructions Put dry pinto beans into slow cooker. Fill crock-pot nearly to the top with water, about ¾ of the way full. Crush chicken bouillon cubes over the top of water, sprinkling evenly. Next, sprinkle garlic salt evenly over top. Drop the half medium sweet onion into slow cooker. Cook on low until beans are soft, about 8-10 hours. (stir occasionally during cooking process. You may have to add more water as beans absorb water, so check on them periodically.) Strain beans or pour off juice, saving the juice in a separate bowl. Add ½ cup of butter and a small amount of juice that beans cooked in. Use a hand blender to mash beans. Add juice and blend to obtain desired consistency. You want to leave beans a little runny as they will set up quite fast. 3.2.2708

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Enjoy!