I love crock pot pinto beans. They taste so much better than canned pinto beans and are so versatile. This recipe works with all sorts of beans and you can always choose to not blend them in to refried beans and just eat them as plain beans. I make this same recipe a lot with black beans and then freeze them in little individual freezer containers like these before I blend them. They unthaw in about 10 minutes and are perfect to throw in taco salads, soups, burritos, etc.
My 8 year-old daughter LOVES beans. It’s a pretty big obsession she’s had for years. It’s really weird. It’s probably because when I was pregnant with her I ate a lot of them. It could also explain whey my 5 year-old daughter won’t eat anything with dairy except pizza – because I was on a no-dairy diet when I was pregnant with her. Just a theory, but I think it’s interesting. Anyway, my 8 year-old daughter loves to eat these plain, although I’m not sure that means anything because at the store the other day she chose baked beans over fried chicken – so I think she’s a little biased.
I love to use these in my Cafe Rio pork salad recipe. They really do taste good and crock pot pinto beans are so insanely cheap when you make them yourself and they can really stretch your meat. My friend mixes half black beans and half crushed black beans in lots of her recipes to save money on hamburger, add flavor and save money. You could also merge this recipe with this Vegan black bean soup and turn this in to a really good soup recipe.
Please let me know if you try this recipe. I would love to know which type of bean you use and if they turn out as well for you as they do for me.
These are insanely easy to make and taste tons better than canned beans. I love to make a big batch of whatever kind of bean I am in the mood for and then freeze them in individual portions to eat later. I "refry" them after I unthaw them, so I can use the beans whole if I want.
- 1 onion quartered
- 2 Cups dried pinto beans
- 1 Cup dried black beans
- 1/2 jalapeno seeded and chopped
- 4 cloves garlic chopped, about 2 Tbs
- 2 1/2 tsp salt
- 1 1/2 tsp black pepper
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 9 Cups water
Combine everything except the water in a slow cooker.
Add the water and stir to combine.
Cook on high for 8 hours.
Drain the beans, saving the liquid.
Transfer the beans to a large bowl.
Optional - Beat with an electric mixer on medium-high speed until creamy, 3-5 minutes. Add some of the reserved liquid if needed to make them more creamy.