Description
This Crockpot Refried Beans recipe offers a simple way to make flavorful, creamy, and nutritious refried beans at home using a slow cooker. With everyday ingredients like pinto beans, onions, garlic, and spices, these beans mimic the smooth texture and rich taste found in Mexican restaurant-style dishes. Perfect as a dip or a side for tacos and other Mexican meals, this fuss-free slow cooker method requires minimal hands-on time and delivers comforting, hearty results.
Ingredients
Scale
Beans and Vegetables
- 1 large yellow onion, diced (about 2 cups)
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 jalapeño pepper, stem and seeds removed, diced (optional)
- 1 lb dry pinto beans
Spices and Seasonings
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Liquids and Oil
- 1½ quarts (6 cups) chicken broth (or vegetable broth for vegan/vegetarian)
- 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 base: Place the diced onion, minced garlic, and diced jalapeño pepper (if using) in the bottom of a large slow cooker. This creates the flavorful base for the beans as they cook slowly.
- Rinse and add beans: Rinse the dry pinto beans thoroughly in a colander under running water without soaking them. Add the rinsed beans to the slow cooker along with smoked paprika, ground cumin, salt, and black pepper to season evenly.
- Add broth and stir: Pour the chicken or vegetable broth over the ingredients in the slow cooker. Stir gently with a spoon to combine all flavors and ensure the beans are evenly distributed.
- Cook the beans: Cover the slow cooker and cook on LOW for 10 hours or on HIGH for 6 hours, allowing the beans to become tender and absorb all the flavors.
- Mash the beans: Using a slotted spoon, transfer the cooked beans and aromatics from the slow cooker to a large wide bowl, leaving the cooking liquid behind. Add 1 cup of the remaining cooking liquid and 2 tablespoons of avocado or olive oil to the bowl. Mash with a potato masher or fork until the beans reach desired consistency, leaving some beans partially intact for texture.
- Adjust seasoning and serve: Taste the refried beans and add extra salt if needed. Garnish with desired toppings such as cheese, sliced green onions, jalapeño, or cilantro. Serve warm immediately or keep warm in the slow cooker’s Warm setting.
- Storage: Store leftover refried beans in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- This recipe makes Mexican restaurant-style refried beans that are creamy, smooth, and packed with flavor using simple, everyday ingredients.
- Rinsing but not soaking the beans saves prep time while still resulting in soft beans after slow cooking.
- The slow cooker does all the work, making it a great hands-off recipe perfect for busy days or meal prep.
- Optional toppings allow you to customize the dish to your preference or dietary needs.
- Using vegetable broth and olive oil makes the recipe vegetarian and easily adaptable to vegan diets if cheese toppings are omitted.
Nutrition
- Serving Size: 1/2 cup
- Calories: 153 calories
- Sugar: 1 g
- Sodium: 129 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg
