For many years, while raising our large family, we needed Sunday lunch to be ready when we returned home from church–we left around 7:30 am (we had a long commute and served on the worship team) and didn’t return until noon or later, hungry and tired……Sunday Burrito Beans were and remain, our family’s answer to “ready to eat” food. They are so simple, I am amazed people actually buy refried beans in a can. Our sons depend on us having “beans” in the refrigerator at all times. We use them for the aforementioned burritos as well as nachos, Mexican pizza (using homemade pizza crust or flour tortillas for the crust–another post in the future……….) and just to eat with rice, tortilla chips, salsa and/or guacamole. You can do them plain or add flavorings and oil. Here’s how we do them:
Wash and sort pinto beans (pink beans are also wonderful but much more expensive) to fill your crock pot no more than 1/3. If you put in too many beans, you will not have room for the beans to expand.
Add spices to your liking. I usually add 1-2 tablespoons, each, cumin and chili powder. (Amounts in this post are for a 6 quart crock pot)
Pour cold water on beans to fill the crock pot. Turn crock pot to LOW to cook overnight or HIGH for 8-10 hours if you need them tonight. You can preheat the water (be sure to preheat your crock pot, too) to cut that time if half. We prefer to let them cook overnight to develop a beautiful dark color and creamy mash.
Drain, reserving the cooking water.
Mash thoroughly, using enough reserved water to make them just right for burritos. Add salt to taste, about one tablespoon. Err on the side of thinner than you would consider perfect if you will be refrigerating leftover beans as they thicken when cool.
They are ready to eat, as is, or by adding olive oil or butter to enrich the flavor. Leftover burrito beans are a healthy alternative to processed foods–from refrigerator to a healthy meal in minutes.