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READY IN 6+ hrs

Frijoles II

Read Reviews (35)

"This recipe is similar to refried beans without the frying. These slow cooker beans will go well with any of your favorite Mexican dinners. For faster cooking, soak beans overnight." — BRANDI T

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 1/2 cups dry pinto beans
1/2 teaspoon white sugar
1 teaspoon minced garlic
2 tablespoons finely chopped onion

2 slices smoked bacon
2 cups water
salt to taste

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Directions

Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.

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PREP 15 mins
COOK 6 hrs
READY IN 6 hrs 15 mins

Footnotes

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Reminded me of ham and beans (same flavor). I just wanted to remind anyone before adding the beans to the slow cooker that they should either be soaked overnight or as the instuction manual to the crock pot says " beans should be softened completely before combining with sugar or acid food. It may have a hardening effect on them and will prevent softening. Or you can boil beans for 10 min. reduce heat, cover, and allow to simmer 1 1/2 hrs. or until beans are tender." I did this and they turned out being a good consistency when they came out of the crock .

—Anjilee

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Most Helpful Critical Review

Sep 05, 2005

I found these to be pretty bland. If I made them again, I'd add lots more seasonings to them.

—MGAUTIER

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40 Ratings

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Jul 24, 2003

Wonderful flavor and texture, Brandi! The reviewer who had hard beans after ten hours, probably forgot to soak overnight. Mine were done in 8.5 hours in the crockpot on low, after soaking all night long.Whirred them around in my food processor and Voila! Better than store bought and more flavorful than restaurant.Thanks Brandi!

—MAGGIE MCGUIRE

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Jul 24, 2003

This is the best bean recipe I have ever tried! I think the trick is to soak the beans overnight first. I used four pieces of already cooked bacon, which added a great smokey flavor to the beans. I left the crock pot on LOW for 10 hours, while I was at work, and when I got home, they were perfect! I mashed them up, added a little salt, some shredded cheese, and watched everyone gobble them up!!!

—LYSEEPOO

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May 11, 2004

this recipe is simply wonderful! some of the reviewers mentioned they preferred more spice so i took the hint, added extra garlic & doubled the onion. i also only drained off 1/2 the liquid, did a partial mash & topped the beans with a small amount of grated cheddar cheese. you'll discover this recipe comes out very similar to refried beans. the next time i'm planning to find out how good these beans will be if served whole. thank you brandi!

—LESLIE30

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Jun 01, 2009

Thanks for the great recipe, Brandi! For those who said the beans never softened...if the dried beans are old, they WILL NOT soften. I had 2 bags of beans that had been forgotten in the pantry for a long time. I tried cooking them in a crock pot after soaking overnight, but they never softened. After 18 hours in the crock pot, I gave up and threw them out. I usually use salt pork instead of bacon when cooking my beans. I freeze bacon drippings in 1 tablespoon batches all the time and if I don't have salt pork or bacon, I use the frozen bacon drippings for seasoning. I also add Cumin when cooking my beans. I have read that you should wait until the last minute to add salt, because if you add salt early in the cooking process, the skins of the beans can be tough. :-)

—tilt

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Sep 30, 2003

Brandi says tis recipe will take about 6 hours. Well they are going into hour #9 and are still hard as a rock.

—NANNILU

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May 09, 2004

This was the first time I have ever tried to make refried beans. I made them for my annual cinco de mayo party. I soaked the beans for 8hrs and then put them in the crock pot for 6hrs. The beans were very easy to make however I wasn't crazy about the taste. They could have used a litle more spice. Maybe next time I will add some more onion and some chiles. Overall not bad, just a little bland for my tastes.

—MLZ0922

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Nutrition

Calories
320 kcal
16%

Carbohydrates
46.6 g
15%

Cholesterol
10 mg
3%

Fat
7.2 g
11%

Fiber
11.3 g
45%

Protein
17.2 g
34%

Sodium
202 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Frijoles II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 320
Calories from Fat: 65

% Daily Value *
Total Fat 7.2g 11 %
Saturated Fat 2.3g 11 %
Cholesterol 10mg 3 %
Sodium 202mg 8 %
Potassium 1049mg 29 %
Total Carbohydrates 46.6g 15 %
Dietary Fiber 11.3g 45 %
Protein 17.2g 34 %
Sugars 2.3g
Vitamin A < 1 %
Vitamin C 9 %
Calcium 11 %
Iron 38 %
Thiamin 46 %
Niacin 35 %
Vitamin B6 24 %
Magnesium 47 %
Folate 212 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.