Crock-Pot Beans

Here is the recipe for Slow-Cooker Beans.

3 Cups Pinto beans (you can use really any kind. I have used all sorts.)
1/2 of an onion chopped
2-3 garlic cloves, chopped
2 TBL of oil ( I like olive or grape - Healthier)
Enough water  or broth (I really like Vegetable broth) to fill pot 2/3 full.


1) Wash and pick through the beans.
2) Put beans in the crock with water. More then cover them. I prefer filtered water.
3) Cook on high for one hour. Dump water and wash beans through a colindar .
( We call this the toot water. If you don't do this part you will be sorry with a stomach ache and very bad gas. Not pretty!!)
4) Put beans back in the pot with broth or water. Add  onion, garlic, and oil.
5) Cook on high for about 5-6 hours.
6) When beans are tender, add Salt and Pepper to taste. Salt should be added last as they will make the beans tough.

Refried Beans

Take about 2 cups of the beans you made (maybe the day before) and some of the juice. Put it in a small skillet with a little oil in the bottom. Heat and Mash as you go. I use an old potato masher. Continue With the heat and mashing until the liquid evaporates and you have the consistency that you want.