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Crockpot Beans for Burritos or Bean Dip


My variation on recipe by Sue Gregg

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  • Optional for added flavor:
  • 5 1/2 cups dry Pinto Beans
  • 1 tsp Garlic Powder
  • 3 1/2 quarts Water
  • 1/4 cup Chili Powder
  • 2 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp ground Cumin
  • 1/4 cup each butter & olive oil
  • 2 onions chopped
  • 2 cloves garlic, minced



Step 1

Thoroughly rinse and drain dry pinto beans.
In crockpot, cover rinsed beans with 3 1/2 quarts water. May add 1 tsp garlic powder to "degas" beans.
Cook on Low 8-9 hours or overnight.

Skim off any foam from top, discard. Strain off most of the water from beans, save to add back to beans if necessary.

Mash beans. Add chili powder, salt, garlic powder & cumin. Mix well. Add reserved bean liquid until beans are consistency desired.

Optional for added flavor:
Saute Onion & Garlic in oil & butter, then mix into beans.


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