Makes the equivalent of a 14 oz can of refried beans (more or less)
1 cup pinto beans, rinsed and sorted
1 Tbsp dried minced onion
2 tsp salt
5-7 cloves of garlic, minced
1 Tbsp red wine vinegar, optional
Salt and pepper
1. Soak the beans in plenty of water overnight. Or if you don’t have time, do the quick soak method.
2. Place soaked beans in slow cooker. Cover the beans with liquid. I like to make sure there is at least 3 times as much water as beans and that the beans have 2 inches of water covering them.
3. Add in the onion, 2 tsp salt and garlic.
4. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Beans should be nice and soft.
5. Drain out the liquid, but retain it.
6. Mash the beans with a potato masher adding in retained liquid, as needed. Add in vinegar, if desired and salt and pepper to taste.
After my great experience with this bean dip I thought I would give it a go with pinto beans. I don’t know what it is, but I’m in love with beans lately. I really thought these were great. My kids loved them too. They dipped their chips in it and thought it was delicious, even licking their bowls. I made mine into a quesadilla-esqe thing. It was delicious with the fresh tomatoes on top. Anyhow, this is definitely a cheaper way to have refried beans than buying the can, just a bit more time and prep work. 4 stars.