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Restaurant Style Refried Beans

3 cups dried pinto beans rinsed and picked over
7 cups water
2 Go Bio beef bouillon cubes
1 tbsp of minced dried onion
2 teaspoons garlic powder
2 ½ teaspoons ground cumin
salt and pepper to taste
shredded cheese

Add all of the ingredients, except for the salt and pepper to the crock-pot.

Cook on high for 9 hours. At this point, the beans will be tender and a bunch of them will have popped open.

Use an immersion blender to puree the beans until smooth. Add more water as needed, or if you're feeling decadent add a couple tablespoons of butter! Season with salt and pepper to taste. Serve with shredded cheese.

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