Refried Beans

There is nothing like a pot of fresh homemade refried beans. Perfection!

These beans go great with tacos, taquitos, enchiladas, chile rellenos and homemade tortilla chips too!


  • Pinto Beans
  • water
  • Crisco
  • 2 tbsp flour
  • 3 cups Cheese (shredded or chunk)
  • 1/4 c salt


Fill the Crock Pot 1/3 of the way full with beans. Fill the rest with water. (You can also add slices of bacon to add flavor if you have any.)

Set Crock Pot on low and cook for 10 hours. You can do this overnight. If the water gets low, refill the water level.

The water level should be above the beans quite a bit, and don’t empty any water out. You will need it.

Add 1/4 c. salt and smart smashing the beans with a potato masher.

Meanwhile melt 2 tbsp Crisco and add flour. Cook until flour browns.

While flour is browning put 2 cups of cheese in the smushed beans and stir – the cheese will melt in the heat of the beans. Add 1/2 cup cheese. Stir. Add last 1/2 cup cheese and stir.

Add 1 tbsp of browned flour and stir.

Taste, taste, taste.

This recipe is not an exact replica of my own as much of it is “a pinch of this” or “a little more cheese”… and has built over the years into the beans that everyone clamors over.

The flour mixture is generally used as a thickening agent, but sometimes the cheese does well enough on its own and you can leave the flour out.

Test it at every step all along the way.

If they are took think after mashing, add water a little at a time. If it is too runny add more browned flour mixture.



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