Crockpot Refried Beans

Crockpot “Refried” Beans

submitted by Chris Fowler
Printed from Pennies & Pancakes
*Makes about 16 cups
INGREDIENTS
2 lbs pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic
* Up to 2 1/2 Tbsp salt
1 tsp black pepper
2 tsp cumin
10 cups hot water
* You can use as little as 1 Tbsp of salt. It all depends on how you like your beans.
DIRECTIONS
Rinse the beans in a colander. Pick out any bad beans. 
Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for
4 hours and on LOW for 2 hours. 
Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans
are mashed. (We like our beans somewhere between the very liquidy restaurant style beans, and the
canned version of refried beans.)
Mash beans with a potato masher to desired consistency.
Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock
bags for later us

~ Savings ~

Cost Breakdown:
4 lbs dry pinto beans – $3.68 = $0.92/lb = $1.84
3 lb onion – $1.96 = $0.245 each = $$0.49 for 2 small
26 oz. salt – $0.42 = 122.75 tsp = $0.003/tsp = $0.023
32 oz. jarred minced garlic – $4.48 = 181 tsp = $0.025/tsp = $0.216
8 oz. black pepper- $3.84 = 37.75 tsp = $0.102/tsp = $0.204
2 oz. cumin – $3.12 = 22 tsp = $0.142/tsp = $0.284
Total Recipe Cost: $3.06
Cost per Cup: $0.19
The Contender:
Old El Paso Vegetarian Refried Beans (15 oz.): $1.25
Cost per Cup: $0.71
Savings: 73%
“Over a Year” Scenario:
Make Crockpot “Refried” Beans 4 times: $12.24
Use Equivalent Old El Paso Vegetarian Refried Beans: $45.71

*Money Saved: $33.47 

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