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Crock Pot Refried Bean

acos, burritos, and nachos find their way onto our menu quite often.  Preparing a batch of pinto beans and freezing the 'planned-overs' is a time, money, and sanity saver.  Try these beans with our chorizo for a great meal!  Adjust the salt and heat to your liking.  


  • 2 lb bag of dried pinto beans
  • ~12 c water
  • 5-6 cloves of minced garlic
  • 1 chopped onion
  • 1 chopped green bell pepper
  • 1-2 chopped jalapeno peppers
  • 1/4 to 1/2 tsp cumin
  • 1/8 tsp chipotle powder
  • ~3 tsp salt


  1. Rinse beans thoroughly under cool, running water.
  2. Fill crock pot with the water and add the beans and all other ingredients.  Cook on 'High', stirring occasionally, for 6-8 hours.
  3. If needed, drain off any excess liquid and add any additional salt/seasoning.  Leave as-is, if you prefer a chunkier texture of beans or blend with an immersion blender or mash, if you prefer a smoother texture.  Enjoy!

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