Tuesday, August 19, 2008


~ allrecipes

1 onion, peeled and halved
3 c. dried pinto beans
1/2 fresh jalapeno, seeded and chopped
2 T. minced garlic
5 t. salt
1 3/4 t. pepper
1/8 t. cumin
9 c. water

Combine all ingredients in crockpot; stir. Cook on high for 8 hours (read notes). Strain, reserving liquid. Remove onion halves. Mash beans, adding reserved liquid to desired consistency.

Notes: These beans freeze well. I used to double the recipe (make sure your crockpot is big enough) and fill four quart-sized bags for the freezer, but we polish off a double batch faster as our family has grown and rarely freeze the beans now. My crockpot has a double batch ready in 5 hours on high, so check yours to make sure your beans aren't falling apart at 8 hours. If you'd rather have it take longer, then cook it on low. Depending on the temperature of the water you put in the crockpot, the beans will be done in 8-10 hours on low.

Use this recipe as a starting point and tweak to your liking. Beans - all pinto, all black, or half pinto and half black. Jalapenos - none, one, half diced & half intact, all diced. Water - all water, half water & half broth, all broth (use less salt if you add broth). Onion - halved, diced, one intact half and the other half diced. Cumin - as directed or way more. I don't measure the water either. Instead I just make sure the beans are submerged in liquid, filling the crockpot to the top and cooking it on low.

My favorite method, which is always a double batch, is one diced onion, 3 c. pinto beans, 3 c. black beans, no jalapenos, 1/4 cup garlic, 3 heaping T. salt (actually, I've dropped it down to a lot less over the years), 1 heaping T. pepper, 2 t. cumin, and enough water to fill the crockpot. I cook them for eight hours on low and leave the beans unmashed when they're done cooking. If you plan on freezing the beans, then don't mash them until they've thawed. It's much easier to pour intact beans out of a freezer bag than to squeeze out mashed ones. In addition to using them each week for Taco Tuesday, I also use these beans in any recipe that calls for canned black or pinto beans.

I also make other beans in the crockpot.

Linked up at: Eat at Home Ingredient Spotlight - beans


Diana said...

I made these for the first time. My oldest closed his eyes in bliss when he had a burrito made from these beans. And it was the first time I successfully made dried beans!

rjb said...

Just finished making a triple batch for the freezer. The flavor is OUTSTANDING, but they seem a bit salty to me... and I LOVE salt! I think I will be cutting the salt down to 3 tsp. per 3 C. of beans next time I make these, and there will be a next time! My oldest just said, "I could eat a whole bowl of that." Can't wait for the next time we have Mexican food for dinner!

Tiffany Larson said...

Making these this week!

Anonymous said...

I made this recipe a few weeks ago and am making them tomorrow. So delicious! Thank you.

Healthy Eating said...

I love these beans and make them about weekly. Sometime using different kinds of beans. They always taste great and are healthy. No bacon like traditional refried beans.

Tiffany @ Eat at Home said...

I made these this weekend - Amazing!

flemishe said...

Do you mash the onion, garlic and jalapeno with the beans, or does that get pitched with the liquid?
Also, no need to soak the beans first?

BETHANY said...

flemishe - If you mash the beans, then all the other solids will get mashed with them. You don't want to get rid of all that flavor! :)

Also, I'd suggest not tossing all the liquid. You may want some to get your desired consistency if you mash your beans and it's nice to have some if you're reheating solid ones you've pulled from the freezer. It keeps them from burning on the stove.

BETHANY said...

flemishe - I forgot to answer your question about soaking. No, you do not soak them first. :)

Maja said...

Huh! Way too much pepper for our little one, so next time, I will only add 1/2 t pepper. Otherwise a really nice recipe, yum yum!

icklepay said...

Thanks for the recipe! What size crock pot do you use?

BETHANY said...

icklepay - I use a 5.5 qt. crockpot for a double batch.

icklepay said...

I made these on the 16th, and froze them in small packages. We had them tonight with tortilla chips and nacho cheese. My son told me to be sure to come back and thank you for the recipe. He reminded me three times. :)

I used a large can of beef broth plus a few cups of water. When the beans were done, I removed about 2 1/2 cups of liquid, then used my hand blender to mash everything (including the onions) together.

Danette said...

Oooh, a hand blender to mash - I should have read the comments first. I used my 3 cup mortar and pestel.

Absolutely LOVED them.

A bit spicy for my oldest, so no jalapeno next time.

I say YUM!

honey said...

Yummy! I will definitely try this.

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