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Old 01-24-2009, 02:41 PM   #11
Honey Badger
Join Date: Dec 2008
Posts: 2,451
I make 1 crock pot of refries every week.It's great to have ready ahead of time,very versatile for many recipes.And side dishes.

I'll start a pot in the late afternoon on the lowest setting.Covered.By morning it's then ready to be finished up,with seasonings and such.

I use a large crock pot to cook them in.The 6 qt Rival.

4 cups Pinto Beans..Washed thoroughly

Add them to the crock.Pour water just past the top of the beans.They will expand as they soak.More water will be needed as they cook.

I keep a pitcher at room temp handy.That helps maintain the crock temp.It won't take as long to bring it back up to the set temperature.

I personally don't add any salt or any other ingredients to the beans during the cooking time.Only after wards.Salt added before the beans are tender will keep the beans hard.

After the beans are fully cooked. Ladle a few spoonfuls into a blender,add just a little of the water from the pot about1/2 cup,per batch. I add about 5 ladles of beans per pitcher.Blend or puree until they are the consistency that you prefer.Add them to a large bowl.Set aside.Then do it again for the next batch.It will take about 4 batches per crock.Don't hold me to that :)

On the last batch,from the crock.Drain off the remainder of the water.Reserve 1 cup.Add the pureed beans from the bowl,back to the crock.Set it on low.Stir thoroughly.
I then add all the spices,Chili Powder.Cumin,Salt,Pepper,etc.Warm it all up.

I used to make them the hard way.Watch the stove all day,mash by hand,season to taste.Glad I wised up and found a simple way to make my own.It gets done now :)

Good luck.


1 large crock pot.

4 cups Pinto Beans





If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote

refried beans

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