Cutzi's Refrieds

I just have to re-post this recipe. I was just reading Ann's blog and she asked for our most cherished recipe.

And OUR most cherished recipe at Elizabeth Hill is Cutzi's refried beans. We ALWAYS have them on hand.

Here's how I like to eat them: Hot beans on a bed of shredded romaine topped with shredded cheese with taco seasoning, finely diced red onion, sliced fresh jalapenos, cilantro leaves, chopped tomato (lots of it) and diced avocado. YUM.

Here's how Zuddy likes to eat them: Hot beans.


I stole the recipe directly from her blog. Stealing is the most sincere form of flattery, you know.

My crockpot is a 4 quart, so I can't fit 16 cups of water with the beans....it really doesn't matter, though, this recipe is tolerant. I just cover the beans with water and it all works out fine. I wait until the end and add 1 tablespoon kosher salt.


'Refried' Beans

In the crock pot add:
2 lbs of pinto beans (rinse them and sort through them to make sure there are no dirt or stones hanging out :)
16 cups water
3-4 slices of bacon cut into small pieces
1/4 - 1/2 sweet onion, chopped
3-4 cloves garlic, minced

Cook on high for like 8 hours or on low for about 24 - really, just cook them until they're done and have thickened. You will have to mash them a bit at the end or just before they're done. Add salt to taste. You'll probably have to add more salt than you think.



You're welcome. You can kiss me on the mouth the next time we see each other.

What's your most cherished recipe?