Crock Pot Mexican Refried Beans
Beans cook beautifully in the Crock Pot Ė 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.† †Donít add salt or any seasoning with salt before the beans are tender or youíll end up with hard spots in the beans.† †
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.