Refried Beans- 8 Variations

1 bag dried organic pinto beans
9 cups of filtered water for soaking
4 cups Stock- vegetable or chicken
1 onion diced
2 cloves of garlic diced
Ancho chili pepper (use your favorite chili powder) or a whole Cascabel dried pepper from Penzey’s 11,000 heat units (remove before serving)
2 tsp Ground Cumin
1 tsp Expote
1 bay leaf
2 tsp cilantro
salt and pepper to taste

Rinse and sort beans.  Put in pot, add water so is twice as high as the beans.  Soak overnight or at least 8 hours.


Add to crock pot on low 6-8 hours:

stock to cover beans
chili pepper
bay leaf
salt and pepper to taste

When done mash beans.  Remove bay leaf first. There are a few ways you can do this.  You can use a fork or a potato masker to have a chunky end dish.  You can use your blender or food processor for a smoother texture.  I like to use a hand blender right into the pot.  Whatever way you choose please be very careful if you are doing this to hot beans.  They will splatter and burn you.   Always taste before serving.

You can also set some aside and freeze.


Chipotle Refried Beans– add 1-2 tsp chipotle pepper powder or 1-2 chipotle in adobo peppers chopped (spicy!)

Lime Refried Beans – add the zest of 1 Lime in last hour of cooking

Salsa Refried Beans– add 1 can Diced fire roasted tomatoes and 1 can diced green chilies

Bacon Refried Beans– add 4 slices of bacon to pot so the fat renders.  Add in onions at this point and brown.  You can either dice the bacon and keep in pot or just take out.  Then add all to the crockpot and keep going.

Black Refried Beans– substitute black beans for pinto beans

Jalapeno Refried Beans– add 2-3 diced jalapeno peppers (remove seeds to keep heat down or leave the seeds for a really spicy dish) In a pinch add 2 tsp dried jalapenos from Penzey’s.

Burn your mouth refried beans– use Chili Piquin 140,000 heat units each, add 1 to pot, do not touch peppers.

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One Response to Refried Beans- 8 Variations

  1. Diane April 16, 2009 at 9:07 am #