Description
This Crockpot Refried Beans recipe delivers creamy, flavorful beans made effortlessly using a slow cooker. Featuring simple ingredients like pinto beans, onion, garlic, and spices, these refried beans are perfect as a dip, side dish, or taco filling. The slow cooking method ensures tender beans with a rich smoky taste, and optional toppings add an extra burst of flavor.
Ingredients
Scale
Bean Mixture
- 1 lb dry pinto beans
- 1 large yellow onion, diced (2 cups)
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 jalapeño pepper, stem and seeds removed, diced (optional)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1½ quarts (6 cups) chicken broth (or vegetable broth for vegan/vegetarian)
Finishing Ingredients
- 2 tablespoons avocado oil or olive oil
Optional Toppings
- Shredded cheddar or Mexican blend cheese
- Crumbled queso fresco
- Sliced green onions
- Sliced jalapeño
- Chopped fresh cilantro
Instructions
- Prepare the Slow Cooker: Place the diced onion, minced garlic, and diced jalapeño pepper (if using) in the bottom of a large slow cooker to build the flavor base.
- Add Beans and Spices: Rinse the dry pinto beans under running water without soaking. Add the rinsed beans to the slow cooker along with smoked paprika, ground cumin, salt, and black pepper.
- Pour Broth: Pour the chicken or vegetable broth evenly over the ingredients in the slow cooker. Stir gently to combine all ingredients thoroughly.
- Cook the Beans: Cover the slow cooker and cook on LOW setting for 10 hours or on HIGH setting for 6 hours until the beans are tender and fully cooked.
- Mash the Beans: Once cooked, use a slotted spoon to transfer the beans and aromatics from the slow cooker to a large wide bowl, avoiding excess liquid. Reserve the cooking liquid. Add 1 cup of the reserved liquid back to the beans along with the avocado or olive oil. Mash with a potato masher or fork until the beans reach your desired creamy consistency with some texture remaining.
- Season and Serve: Taste and add extra salt if needed. Optionally, return the mashed beans to the slow cooker to keep warm on the ‘Warm’ setting. Garnish with desired toppings such as shredded cheese, queso fresco, green onions, jalapeño slices, or fresh cilantro. Serve warm.
- Storage: Store leftover refried beans in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for future use.
Notes
- This recipe creates restaurant-style refried beans that are ultra creamy and flavorful using simple ingredients and a slow cooker.
- The beans are naturally nutritious, rich in fiber and protein, making them a healthy addition to many meals.
- For a vegan or vegetarian version, substitute chicken broth with vegetable broth and omit cheese toppings.
- Adjust the consistency by adding more cooking liquid if you prefer a looser texture.
- Optional jalapeño adds heat but can be omitted for a milder flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 153
- Sugar: 1 g
- Sodium: 129 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg
