Hey, everybody! Today I want to share a recipe with you that features one of my very favorite ingredients…wait for it…wait for it… BACON! Yes, you all know how I love bacon, so when I decided to try my hand at cooking my own refried beans, you know I had to add in some bacon.
I’ve always been a canned refried beans kind of girl. But I knew I wasn’t getting the best beans possible. I mean, I live about an hour from the Mexican border, so you can get some AMAZING refried beans at the restaurants around here. Like, the kind of refried beans that you want to eat plain, you want to eat them with chips, you mix them in with your rice, maybe you even put some on your taco.
That being said, I’ve always wanted to try and make slow cooker refried beans. They’re seriously so cheap when you make them yourself, and you can add so many unique tastes and spices to cater to your personal tastes. Plus you can make a HUGE batch and freeze it so that you always have yummy refried beans on hand.
- 3 cups dry pinto beans (pre-cleaned and pre-washed)
- 1 pound bacon
- 3 teaspoons salt
- 1 teaspoon onion powder
- 2 teaspoons black pepper
- 6 jalapeno slices
- 10 cups water
Quick Soak Beans:
- Rinse and sort the pinto beans into a large pot. Add enough water to the pot to completely cover the beans, and bring the water to a rapid boil. Boil the beans for about 2 minutes. Remove from heat. Cover the pot and let it stand for 1 hour. Drain the water from the pot and rinse beans.
- Note: You really don’t want to skip this step! By quick soaking the beans, you really reduce the “gas-causing effects” of the beans (if you know what I mean…and I think you do).
Cook the beans:
- Add 10 cups of hot water to the drained and rinsed beans in your crock pot.
- Add in salt, onion powder, black pepper, and jalapeno slices.
- Cook the pinto beans on high in your slow cooker for 8-9 hours. The first time you do it, you may want to check occasionally and add additional water if needed. However, if you do it over night, 10 cups of water should be sufficient.
- Once beans are tender and soft, strain the cooking liquid, reserving 2-3 cups of it.
Re-fry the beans:
- Cook the bacon and set aside, saving the bacon fat in a frying pan.
- Finely chop the bacon and add to the cooked pinto beans.
- Heat up the bacon fat in the frying pan to a medium-high heat.
- Pour beans into the frying pan and cook about 2 minutes, until beans begin to “pop.” The beans will basically start to crack and pop open.
- Mash the beans with a spatula or potato masher.
- The beans will dry out a bit as you cook/mash them. Add in the reserved bean cooking liquid as needed, stirring continuously until you reach the desired consistency.
- Season with extra salt and pepper as needed.