One way to save money on groceries is to always have certain staples in your pantry like beans and rice. They are both great fillers for any meal. They are a great source of protein, cost very little, are very filling and their are numbers of ways to prepare them. These yummy refried beans are much healthier than canned refried beans and just as tasty! You can make several batches of creamy refried beans at one time , while controlling the ingredients, and the cost! I’ve made this recipe for many years.
In this Master Pantry and Freezer Mix, I can get 3 quart or gallon sized bags (whichever I have on hand) with 2 cups each of refried beans. The crockpot does most of the work! I like to keep the seasonings simple, usually adding to the beans after their cooked and mashed and ready for burritos or bean dip, so feel free to use it as a base recipe and change it up for your own taste!So go grab your crock pot and fill your freezer with this easy recipe for Master Pantry and Freezer Mix refried beans.
- 1 yellow onion peeled and cut in fourths
- 3 cups dry pinto beans, rinsed
- 2 Tablespoons minced garlic
- 4 teaspoons Homemade Taco seasoning (or store bought)
- 9 cups water
- 1/2 fresh jalapeno, seeded and chopped
- Place all ingredients into the crock pot and stir to combine.
- Cook on low for 8-10 hours.
- Once beans are cooked to tender, strain them over a bowl to reserve 1 cup of the liquid (you'll need it in a minute!)
- In a large bowl, mash the beans with a potato masher. Add reserved liquid as needed to attain your desired consistency.
- Divide into freezer containers/bags.
- Freeze till ready to use.
- Thaw and warm before serving.
- I like to mash them a little first then I run them through myr food processor to help make them super creamy.
- It's always a good idea to pre-soak/soften your dry beans overnight (8 hours before cooking them). They will cook up faster and use less water in your cooking if you pre-soak them. Always drain the water they soaked in and cook them in fresh water.
