I have been making this recipe for a few years now and it’s still my favorite Mexican bean recipe, refried or not. It’s super fast and easy, and I’m asked for the recipe just about every time I’ve served it to guests. The cooked beans freeze great, pureed or whole, and they are perfect as a side or just in a quesadilla with cheese.
Just last week, we made these beans for a group of 40 for a Mexican buffet and there wasn’t a bean left in the pot. The proof is in the leftovers!
- 1 onion, diced
- 2 lbs pinto beans, rinsed (or any other dried beans)
- 1/2 jalepeño, roasted and seeded (or use a whole one if you really like spice)
- 2 tbs minced garlic
- 4 tsp salt
- 1 3/4 tsp ground pepper
- 1/4 tsp cumin
- 8 C water
- Place all ingredients in crockpot and stir to combine
- Cook on low for 10 hours
- Process beans in a food process until they resemble refried beans. Alternatively, you can leave them whole or just mash it up a bit with a potato masher.