I love me a good bean burrito. Nothing fancy, no rice or anything crazy, just simple, tasty refried beans, maybe a little cheese, sour cream, or a smidgen of enchilada sauce, and everything spiced just right.
I usually add some spices and a little milk to most cans of refried beans, and while they are delicious, I’ve been dying to try making my own. Like using real dried pinto beans. I felt very legit, let me tell you…
like I just couldn’t quit.
Y’all it’s so easy, you can’t mess it up. Beans, spices, onions, garlic, and green chilies in the crockpot.
Beans for days! Let’s all act like mature adults here and refrain from singing our favorite elementary-school song about these here beans. But really though, they are magical…
- 3 T butter
- 4 cloves garlic, minced
- 1/2 yellow onion, minced
- 2 c dried pinto beans
- 1 4-oz. can green chilies (or sub 1 t chili powder)
- 2 t salt
- 1 t smoked paprika
- 1 t cumin
- 6 c broth
- garnish with cojita cheese and cilantro
- Melt butter in frying pan over medium/high heat. Sauté garlic and onion about 5 minutes, or until onions begin to brown on edges.
- Place garlic, onion, and all remaining ingredients (except garnishes) in crock pot. Cook on low 8 hours.
- Drain beans, reserving at least 2 cups of the liquid. Mash beans using potato masher or immersion blender, or placing in blender. Add back liquid as needed for desired consistency.
PRESSURE COOKER: Melt butter in pot on any heat setting. Add onion and garlic, saute until fragrant. Add remaining ingredients, set to bean setting for 1 hour, natural release. Continue with recipe as written.