Garlic, Jalapeno and Cumin Crockpot Refried Beans

Mexican food is definitely up there on my favorite foods to eat. And not just any Mexican food,  I’m talking your hole in the wall, free chips in the wood bowl, greasy, definitely give you rice and beans on your plate Mexican food.  And thanks to recipes like these awesome Garlic, Jalapeno, Cumin, Crock pot  Re-fried Beans, I feel like lately we make Mexican food taste so awesome here at home, that we don’t even need to go out to eat it!

I first discovered these perfect re-fried beans around Christmas time after my awesome in laws gave us a huge can of food storage pinto beans as a gift. Food storage is awesome, but if you don’t know how to use it, then you may as well have a can of marbles in your food storage.

I was pleasantly pleased to find this super easy, very delicious crock pot recipe for re fried beans. My favorite part is the hint of cumin.

Make sure to start cooing early because they take 8 hours of cooking, but the end result is worth it, and they make a ton, so you can enjoy the fruits of your labor (if you can call it that, maybe we should say the “fruits of your placing items in a crock pot” 🙂 ) for days after!

Stay tuned for more recipes you can use these beans with! If you even semi-like Mexican food, then I know you will love these! Happy Crock Potting! 🙂

Garlic, Jalapeno, and Cumin Crock Pot Re fried Beans

printable version with picture

printable version

*Serves 16

*Note, If you feel like your beans are two dry, drizzle them with a little bit of corn oil and stir them together! Corn oil is the best oil to use when cooking Mexican food!


1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped ( I use 3 or 4 deli sliced jalapeno’s in the jar, I feel like they are easier).
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1 teaspoon ground cumin
9 cups water
  1.  Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
 Recipe Source: Adapted from “refried beans with out the refry”
This entry was published on May 29, 2012 at 4:08 pm. It’s filed under Sides/Salads and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Garlic, Jalapeno and Cumin Crockpot Refried Beans

  1. Stacie on said:

    Are these the delicious refried beans we had at your house once? If so, I am definitely making these!

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