Crock Pot Mexican Refried Beans

Beans cook beautifully in the Crock Pot – no soaking overnight or boiling for 10 minutes and letting sit for an hour. I found that cooking on high gives the best results; I sometimes start them at night, then add my seasonings in the morning. They also reheat well in the Crock Pot; just add a little water if they seem thick. Don’t add salt or any seasoning with salt before the beans are tender or you’ll end up with hard spots in the beans.

8 Servings

2 cups pinto beans

6 cups water

1/4 cup bacon drippings, or shortening

2 teaspoons salt

Sort the beans and discard any broken or ugly beans. Rinse the beans in a strainer and place in a 3 quart Crock Pot. Cook 6-8 hours on high. Check occasionally and add more water if necessary. When the beans are tender, add the bacon drippings and salt; mash a little with a large fork. Add more water if necessary, leave the pot on high, and set the lid so that a little of the heat escapes (this thickens the beans up). When the beans are thick, stir and serve.