Think you don’t have time to make fresh Mexican refried beans from scratch? The slow cooker is your friend; it eliminates the need to presoak dry beans, and the beans can cook overnight while you sleep or all day while everyone’s gone. During the last few hours, salt is added, the beans are mashed with a fork, and the lid is tilted slightly to evaporate any excess liquid. If you aren’t home or are sleeping, this step can be done up to an hour prior to serving, so the beans are fairly adaptable. Preparing the beans in the slow cooker is a no-brainer, and they make a delicious side dish to accompany Spanish rice (which can also be made in the slow cooker) and your favorite Mexican delights.

If you prefer black beans, you may substitute them for the pinto beans; they take about the same time to cook.

8 Servings

2 cups pinto beans
8 cups water

1/4 cup bacon drippings, or shortening

1-2 teaspoons salt, or to taste

1. Sort the beans and discard any broken or ugly beans; rinse the beans in a strainer and place in a 3-4 quart slow cooker along with the bacon drippings.
2. Cook 4 hours on high.
3. Add the salt and continue to cook an additional 2-4 more hours or until the beans are very tender.
4. During the last hour, mash a few of the beans to thicken and tilt the lid of the slow cooker to evaporate some of the water.

Note: Leftovers which have been chilled can be warmed up in a frying pan with some extra bacon fat.

Amount Per Serving
Calories 94 Calories from Fat 59
Percent Total Calories From: Fat 63% Protein 9% Carb. 28%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 3 g
Cholesterol 6 mg
Sodium 773 mg
Total Carbohydrate 7 g
Dietary Fiber 1 g
Sugars 0 g
Protein 2 g

Vitamin A 0% Vitamin C 1% Calcium 0% Iron 4%