It’s been a busy work day during this freezer cooking/spray paint my kitchen island kind of day.
I have ten pounds of chicken cooking in some way, shape or form. I made up lots of turkey bacon, and then used just a tad of the left over grease to fry up a huge batch of diced onions to have on hand at all times.
My easy banana bread is next on the agenda.
So here is a little video tutorial on what I did with my freezer cooking day. You will want to know just how easy it is to make re-fried beans that taste like you stepped out of a Mexican Restaurant.
(My ten year old taped this for me, just in case you’re wondering why there’s this “I’m rocking on a boat” type of feel. And yes, you’ll be able to tell, I didn’t even comb my hair or spruce up for you all…it’s really a work day – be kind. ) 🙂
Crock pot Refried Beans: Ingredients
Often, I will make up the batches of beans with little seasoning and then season to taste once the beans have cooked. Here is a basic recipe if you want to add in the seasoning right into the crock pot. Note, you can’t go wrong with this. Just mix and match the seasoning depending on what you like.
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1 fresh jalapeno pepper, seeded and chopped or one can of green chilis
- 2 tablespoons minced garlic
- 2 teaspoons salt
- 2 Tbs taco seasoning
- 1/4 teaspoon ground cumin, optional
- 9 cups water
- Place all the ingredients into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with masher.
Making refried beans here, too! I hope there are enough left over to freeze. They are a staple in our house and so yummy! Blessings!
[Reply]
I wouldn’t have know about the no makeup unless you had said something. You look that cute all the time?!
Thanks for the great bulk been cooking ideas. 🙂
[Reply]
Jens Reply:
April 2nd, 2010 at 4:12 pm
@Laryssa @ Heaven In The Home, LOL – OK, well if truth be told, I am sure I have some on from the day before… 🙂 But, I didn’t “spruce” up for you all…I should have after watching the video.
[Reply]
Love your video (tell your son he did an awesome job!).
I’m planning on trying to make homemade pinto beans (with ham, etc. after Easter), and I think I will try my hand at some refried beans now as well!
[Reply]
Love how easy you make things look. makes me think I can actually do it too!!
🙂
[Reply]
This is my favorite crockpot refried bean recipe: http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx It incorporates all the veggies and spices while you’re cooking and you don’t even have to soak! I also puree with my immersion blender which works great and saves me another big appliance to clean. Thanks for this post…I will never buy canned beans again!
[Reply]
Jen, I love refried beans and love to doctor those up that I get in the store. This is a great way to make them from scratch.
Thanks,
Ginger
[Reply]
http://www.goodcheapeats.com/2009/04/homemade-pintos.html
Jen this is a link with a recipe for home made refried beans and we love them I made a big croakpot to be a side dish at the lake and everyone ended up having them for a snack.
Thanks for the video I never thought to put them in the food processor.
[Reply]
Jens Reply:
April 2nd, 2010 at 10:22 pm
@Stephanie, Jess is a good bloggy friend of mine. I remember when she posted her recipe.
I’ll need to add my recipe to this post since I know that people will want specifics, but I was in such a hurry to get it up and get back to my painting…lol. 🙂
This will work wonders till I do.
[Reply]
We have pinto beans quite often because they are so yummy and they are cheap. I buy them in big quantities. I have never made refried beans, but I will be soon, for sure. Thanks for spurring me on.
[Reply]
I like to make refried beans too – I use onion, garlic, salt, cumin and chili powder to season them. So yummy and so cheap! We dip chips and carrots and use them in tacos and other recipes! I usually mash them by hand, but I think I’ll try the food processor the next time, much better consistency.
[Reply]
I have never made a homemade bean.
And I LOVE to cook.
I am definitely trying these.
Ole’!
[Reply]
I can’t wait to see the recipe! I just bought a bunch of dried beans, so I was excited when I saw your post! I was sick of buying canned beans, so now I can make them and freeze them like you said!
I always love your videos! Your beautiful inside and out 🙂
Kristi
[Reply]
I just cooked up 2 pounds of pinto beans and made into refried beans and froze them earlier this week! Not only are they cheaper, they taste better, too! I freeze them in meal-sized ziplocks and just pull them out on the day I want them. So handy! I don’t ever plan to buy another can of them again.
[Reply]
Thanks for the tip. I think I will try this next week with black beans and pinto beans.
[Reply]
I’m definitely trying this next time I cook. Thanks!
[Reply]
Jen, I love your blog because I actually do or can do alot of what you recommend! I don’t know…your ideas are very doable. I get overwhelmed sometimes by other ideas.
I actually bought 2 lbs of pinto beans this week before I read this! I’m going to throw some of mine in quesadillas.
[Reply]
My family (well, my husband and son) doesn’t like pinto beans, which makes me very sad, because I LOVE them! I will have to try doing refried beans…maybe a way I can sneak pintos in their diets! : )
[Reply]
That is awesome! I would love to link to this. I am doing a Dinner Dilemmas linky on Sundays. I hope you don’t mind if I send some people over to view this.
Thanks!
XOXO
Jen
{tatertots & jello}
[Reply]
Thanks so much for this, yes, I was waiting for the recipe but sometimes we think things are harder or more precise than they really are…can’t wait to save the money and no more canned preservatives!!
Lisa
[Reply]
Jens Reply:
April 19th, 2010 at 9:39 am
LOL- I forgot that I never went back and added a specific recipe. Maybe I need to, but you’re right, it is so easy that a recipe isn’t really needed, but I realize that may be because I just “know” how easy it is. 🙂
[Reply]
Hope you will see this message- I am a little late to the party! I made up a pot of these over night last night but I don’t want to make the “refried” part before I freeze some. How do you freeze them? Drain and freeze or ladle the juice into each container with beans? I just want to preserve the consistency so when I use them later they will be okay.
[Reply]
Jen Reply:
July 8th, 2014 at 12:55 pm
Honestly, I have done it both ways. In fact, I have some I just thawed in my fridge now. Consistency should be the same. If you at all think you’ll want the juice for soup or something later (or to make refried beans), leave the juice. You can always drain later. I use freezer bags to make it really easy but freezer containers are great too.
[Reply]