Since both my husband and I grew up in Southern California, Mexican food is a cuisine that is near and dear to our hearts. I serve it for dinner at least 2-3 times per week.
Making my own beans (as opposed to buying canned) is a great way for me to feed our growing family and stay under budget. Years ago I tried it, but we didn’t really like it. I could never get the beans tender enough.
But, desperate times call for desperate measures. When I could no longer buy canned beans for a good price (<$0.50), I tried to make my own again. And it's working! The trick has been to mash the beans, like refried beans, and to season them well.
Plus, cooking them myself is proving to be much cheaper than fifty cents a can. The bag pictured cost $6.39 at Costco. At $0.64/# I can make the equivalent of 4 cans of beans for a lot less money.
Here’s how to make a pot of beans yourself. It’s best if you start the night before.
1 pound dried pinto beans
1 onion, chopped
salt
pepper
garlic powder
Sort through the dried beans, removing any stones or defective beans. Rinse thoroughly. Place in a pot and cover with at least an inch of water. Allow to soak overnight.
The next day, rinse and place beans in a crockpot*. Add the chopped onion and enough water to cover by about an inch. Cook 8-10 hours on low. Stir in salt and pepper to taste.
We prefer to mash the beans slightly and season to taste with garlic powder.
*If you don’t want to use the crockpot, or if you don’t have 8 hours until serving time, you can cook them on the stovetop. Place beans, onion and water in a large stockpot. Bring to a boil. Reduce heat to a simmer and cover slightly. Stir frequently, adding water if necessary.
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Thank you so much for this! We go through a ton of refried beans around here as Mexican food lovers ourselves, and this not only helps us with that but is a great recipe to have since we’re going vegetarian and need vegetarian refried beans. Thank you, thank you!!
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I made these this morning. I’m wondering at what point I should freeze them? Before the mashing? And will they be that lovely dark brown color eventually or do I need to add something to them once they are mashed? This is my first time making them and I am NERVOUS!!
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Jessica Reply:
March 1st, 2011 at 9:19 pm
I’m not sure about the lovely dark brown color. Mine aren’t light, but I never paid attention, I guess. You can freeze them anytime after they are cooked and cooled. Mashing before or after is totally up to you! You’ll do great!
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sona Reply:
June 14th, 2011 at 11:37 am
@Amanda, Seems you are thinkingof the canned Baked beans which has brown sugar and molasses in them.
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My mexican heritage taught me to add fresh minced garlic and a jalapeno to the pot. Just a pinch of cumin adds flavor too. I always do mine on the stove (a couple of hours on low). Thanks for the crock-pot version!
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I am cooking beans as we speak, after soaking, I have it as low as the stove can go and after 20 minutes they are just mush, certainly wouldnt have to mash them. Any insight? cant imagine cooking them hours etc.
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Jessica Reply:
June 14th, 2011 at 12:28 pm
I am not sure what that is. That seems really odd that they would be mush after only 20 minutes cooking. Were they fresh beans or dried?
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sona Reply:
June 14th, 2011 at 1:52 pm
@Jessica, they were dried, soaked then frozen.
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Jessica Reply:
June 14th, 2011 at 1:55 pm
@sona, I’ve never frozen soaked beans without cooking them first. Was there a reason that you did it that way?
sona Reply:
June 14th, 2011 at 4:01 pm
@sona, we werent ready to eat them yet, so I was doing the partial prepare and freeze thing.
)
I’m going to give this a try again. Always had an issue with them not getting soft enough, too, so I’ll give her a try! Thanks!
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I forgot how tasty homemade pintos can be! I soaked mine for 24 hours, cooked for 4 hours and left on warm until dinner time (4 hours?). They were great! I pureed 4 C pintos, 3/4 C liquid, 1 t onion powder and 2 t Better Than Boullion beef. These disappeared! We used these as a side to taco salad last night. Yum!
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those were the best beans i have every made! SO easy in the slow cooker..wow..and talk about frugal..we will definitely be eating more beans around here..not to mention the health benefits! thank you!
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Jessica Reply:
December 18th, 2011 at 12:38 pm
Yeah!
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Have you ever tried a pressure cooker? Im 28 and had horror stories of them popping their lids back in the day, but the news wont do that. After a great score with a gifted brand new pressure cooker that my MIL was scared to use and alittle internet research, this thing is my new fave kitchen appliance. The short cooking time is only an added benefit to the FLAVOR this thing can turn out in anything you make. Beans and Pot roast are my faves so far for it!
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Jessica Reply:
January 5th, 2012 at 7:44 am
I’ve always been scared of them. But, yes, I have heard good things about the new ones. Thanks for the tip!
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Adding this to my list of things to cook!
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I did a big batch of pintos a few weeks ago! I did the quick-soak (cover with water, boil 2 minutes, let stand, drain) and then cooked them on the stove. I drained off most of the excess water and packed them in freezer bags in “can-sized” amounts with a smidge of the “bean juice” from the pot. They thaw beautifully in the microwave! This has made my diet so much easier to stick to, having nutritious, non-chemical foods handy in my freezer! My fiance even ate beans the other day!
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Jessica Reply:
February 3rd, 2012 at 9:13 pm
@Kelly, that is wonderful! So glad that it worked so well!
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I add green chiles, garlic, cumin and cilantro in addition to the onion when I make mine. We use my “smushy” beans for tostadas and burritos.
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Jessica Reply:
February 22nd, 2012 at 2:54 pm
@Jane, sounds great!
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I was just thinking about doing this last night–I’ve tried it just once before like this, but my husband actually preferred the canned beans. Maybe it was just the change though. I have the same exact bag of beans, too. Thanks for the suggestion. I’ll try this again this week.
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I have NEVER had luck with beans! Unlike you, I am NOT a natural cook. But I cooked these beans today, and HOLY COW!! They were awesome!! They tasted so much better than the canned version. I’m feeling adventurous, so next time I might throw in some cumin and jalapeno.
Thanks so much for a great recipe!! YUM!
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Jessica Reply:
March 8th, 2012 at 5:19 pm
Yeah! Doing a happy dance with you!
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we have really enjoyed receiving your postings- some great ideas! preparing beans- you did not mention- or i missed it- using a stove top pressure cooker for beans- we found that the beans still need to soak over night, but then 20-30 minutes in the pressure cooker, and the beans are ready to be used. great time saver for our cooking needs right now. just me, but i like the pressure cooker better than using a crock pot.
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Jessica Reply:
March 26th, 2012 at 9:37 pm
@bob taylor, I’m scared of the pressure cooker. But, thanks for the tip!
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bob taylor Reply:
March 26th, 2012 at 10:22 pm
@Jessica, when we started pressure canning about 3 years ago- i was petrified that the thing was going to blow up and punch a hole through roof– learning on the internet quickly relieved that concern- you would have to be working serious over time to make modern pressure canner or pressure cooker blow up- maybe Mythbusters could do it, but it is beyond the ability of most people because of all the safety features. explore some of the pressure cooking websites out there- a little education will relieve your concerns- it’s a lot of fun when you get going.
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In south Georgia we don’t mash ours. We serve ours as soft peas. We boil fresh(not smoked) hamhocks to season our pinto beans. Boil hamhocks on high til they start boiling, then turn heat down to med. or med. high til you have a good broth(usually 45 min. to 1 hour). Drain pinto beans from soaking, add to hamhock broth, salt and pepper. Bring back to a boil and then turn heat down letting cook slowly til done. (can be cooked in crock pot also). Add onions if you like, either while cooking or sprinkled on top when you serve them a bowl.
Makes the whole house smell good!!!!
Cook a pan of cornbread and you have a wonderful meal!!
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So I want to make my own black beans for black beans & rice…not thinking mushy beans will go over well with the fam, but trying to cut my love affair with canned beans! Any tips on making them differently, or just follow this recipe?
Thanks – as always, you rock!
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Jessica Reply:
April 25th, 2012 at 6:47 am
@TallyMichelle, I haven’t gotten too creative with black beans. Usually do them this same way.
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