Thursday, September 20, 2007

"Moosewood" Refried beans - Crock pot version

2 C raw pinto beans
6 C water
1 1/2 tsp salt
1 1/2 C chopped onion
3 cloves crushed garlic
1/2 C minced green pepper (I didn't have any so left this out)
2 tsp ground cumin
1/4 tsp black pepper
1/2 C rice (optional)

Mix all in your crock pot. Cook on high. At 5 hours it was "beans and rice", by 8 hours I only had to stir and it was mashed...with a few chunks...we like chunks. I could have put it in the blender or mixer and made it really smooth. Add oil if you like the taste of the fat. You could fry it if you'd like.

We ate some for dinner and I froze the rest. I doubled the recipe and it was great in my 7 qt pot. I added the rice because I didn't want to have to drain the liquid from the beans...worked well.

Original Recipe: 

This recipe did not have any water listed which is odd as it calls for "raw pinto beans." ::snort::  So.....however you want to do it - get 5-6 C  of cooked pinto beans.  Here's the original recipe. 

2 C raw pinto beans
1 1/2 tsp salt
1 1/2 C chopped onions
3 cloves crushed garlic
1/2 C minced green pepper
2 tsp ground cumin
1/4 tsp black pepper
olive oil (about 3 T)

Cover the pintos with water and let soak 1.5 hours or more.  Drain. Cover with more water and cook until well-done- usually 11/2 - 2 hours. (See post about the easiest way to cook dried beans). Drain off excess water and mash with a wooden pestle or potato masher (or throw them in a food processor or blender).

Heat olive oil in skillet. Add onions, garlic, cumin and 1/2 tsp salt. Cook over low heat until onions are translucent. Add green pepper, cover and simmer 5 - 8 minutes. Add sauteed vegetables to the beans along with a tsp of salt and black pepper (salt to taste). Mix well. Keep the beans hot in a medium oven until ready to serve.

Just made these again last night - the stovetop vs crock pot way and was surprised when they were ALL gone. I open a can of Rosaritas and they put a "bit" on their tacos - must have it - but no one eats the rest. This was a lot of beans and they were all eaten. I do believe I need to get back into the habit of making some up ahead and freezing. (11-1-2013)


Kelly said...

So bean dishes freeze well? I never thought of that! I should have thought of it a few days ago because my black beans are icky now and I have to toss them LOL.

I also never thought of cooking the rice with the beans!! I love learning new things.........

I bet that would be really good wrapped in a tortilla or as a quesadilla.

Angi said...

Looking forward to trying this this fall! Do all your kids like it?

becky.onelittle said...

Haha, We've been eating pinto beans for four days! Pintos, cornbread and collards Monday, enchiladas mexican rice, and not fried refrieds Tuesday, leftover rice and beans and quesodillas w/veggies yesterday and they're still haunting my frige. I have orders to finish them off before Ian comes home tonight!

Lisa in Jax said...

This sounds great! I've got all the ingredients right here so I'll be making this for tomorrow. Thanks!

US said...

I thought re"fried" was a misnomer, more like re-cooked and smashed. Well, I've never made them as dh hates brown beans (I am partial to Rosita's Vegetaian Style). Looks yummy!

US said...

VEGETARIAN...I should quit typing for a few days. Luckily, my pinky knows exactly where the "backspace" button is.

Anonymous said...


Back to Alex and his holding a pencil. Take him to a real good place to try and see what soft rubber type things he likes that go on the end of pencils. There are all kinds of shapes, sizes, colors and textures.

Some of our kids in high school still use them.


DeEtta @ Courageous Joy said...

Kelly - smashed beans freeze well....because they are smashed anyway. ::snort:: OK - all Moosewood does have you fry these but I don't.

We love them in tortillias and such. With nacho sauce and chips....pita....

Vail - my older ones will eat anything - the younger ones eat that's about par with this recipe.

Becky - THIS is why I decided to freeze. LOL Also I didn't want to buy the processed refriend beans and Josiah loves them. I've done this before and it works well.

Yes - you can cook beans and rice and freeze it - undercook a bit and then they are ready to go for recipes that call for "cooked beans" or "minute rice".

Kelly said...

I am making this for me next week :) My kids do not like beans. Doug doesn't either, but he's not hear to eat. So I can eat what I want and serve them something they like :)

Thanks for answering my questions.

Kathy in WA said...

Did you soak the beans first? I didn't see that in the recipe (I think) was curious. I need some fresh meal ideas and anything inexpensive is especially helpful.

DeEtta @ Courageous Joy said...


If you are doing them on the stove - you would need to soak them etc.

I just threw them in the crock pot with the ingredients - you read right. It was wonderful and SIMPLE.

cvdmvega said...

does anyone know how much fat to add...I make beans all the time but they never turn out like what I can pick up at the Mexican regard to the rice how much rice did you add and did you increase the water?...thanks for all the recipes...Carol Jo