Bisabuelita's Crock Pot Refried Beans Vegetarian Recipe

Name: Bisabuelita's Crock Pot Refried Beans Vegetarian
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: Serves 1 or more
Ingredients: 1 pound dried pinto beans; 3 cloves garlic; 6 tablespoons chopped onion; 6 tablespoons chopped onion; 1 bay leaf; 1/4 teaspoon black pepper; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon liquid smoke; 2 tablespoons butter; 1 teaspoon salt; 1 tablespoon olive oil; 2 tablespoons sliced green onions per serving; 1/4 cup grated cheddar cheese per serving; 8 cups water

A heartwarming, vegetarian twist on a family heirloom! This recipe for Bisabuelita's Crock Pot Refried Beans delivers creamy, flavorful beans, perfect as a side dish or a satisfying vegetarian meal. Skip the bacon fat – we use real butter for a rich, comforting taste that honors tradition while embracing modern sensibilities. Easy to make in your slow cooker, these beans are guaranteed to become a new family favorite!

Prep Time 30 mins

Cook Time 480 mins

Calories 302.1 kcal

Protein 14g

Rating 4.6 (8 Reviews)

Bisabuelita's Crock Pot Refried Beans Vegetarian

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bisabuelita's Crock Pot Refried Beans Vegetarian

1 pound dried pinto beans
3 cloves garlic
6 tablespoons chopped onion
6 tablespoons chopped onion
1 bay leaf
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon liquid smoke
2 tablespoons butter
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons sliced green onions per serving
1/4 cup grated cheddar cheese per serving
8 cups water

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How to Make Bisabuelita's Crock Pot Refried Beans Vegetarian

Soak 1 pound dried pinto beans in 8 cups of water for at least 4 hours, or up to 12 hours.
Add 2 cloves garlic (finely minced), 2 tablespoons chopped onion, 1 bay leaf, and 1/4 teaspoon black pepper to the soaked beans.
Cook on high for 2-3 hours, then switch to low for an additional 5-6 hours, or cook on low for 9-10 hours.
Check for tenderness. Beans should be soft. Do not drain the cooking liquid!
While beans are cooking, heat 1 tablespoon olive oil in a cast iron skillet over medium heat. Sauté 1/4 cup chopped onion and 1 clove minced garlic until softened.
Add 1 teaspoon ground cumin and 1 teaspoon dried oregano; cook for 1 minute more.
Transfer the cooked beans (using a slotted spoon) to the skillet. Reserve about 2 cups of the cooking liquid.
Mash the beans with a potato masher, adding reserved cooking liquid as needed to reach your desired consistency.
Stir in 2 tablespoons butter, 1 teaspoon liquid smoke, and 1 teaspoon salt (or to taste).
Cook, stirring constantly, until the butter is melted and the beans are heated through.
Taste and adjust seasonings. You may need more salt.
Serve hot, garnished with 1/4 cup grated cheddar cheese and 2 tablespoons sliced green onions per serving.
Store leftover beans in an airtight container in the refrigerator. Reheat using some of the reserved cooking liquid.