If you’ve ever craved the comforting, smoky richness of homemade refried beans but wanted to skip the stovetop stirring and soaking, this Crockpot Refried Beans Recipe is your new best friend. It effortlessly transforms humble dry pinto beans into creamy, flavorful perfection with minimal effort, filling your kitchen with that irresistible aroma that promises satisfying, authentic taste. Whether you’re topping tacos, layering burritos, or just enjoying a simple side, these slow-cooked refried beans bring warmth and wholesome goodness to any meal.
Ingredients You’ll Need
The magic behind this Crockpot Refried Beans Recipe lies in its simple but essential ingredients. Each component plays a starring role, from the aromatic onion and garlic that build depth, to the spices that add a smoky kick and the broth that infuses every bean with flavor and tenderness.
- 1 large yellow onion, diced: Provides a sweet, savory base that mellows and enhances the beans’ natural flavor.
- 4 cloves garlic, minced: Adds a robust aromatic note that pairs perfectly with the earthiness of pinto beans.
- 1 jalapeño pepper, diced (optional): Brings a subtle heat and brightness, adjustable to your preferred spice level.
- 1 lb dry pinto beans: The hearty foundation, delivering creamy texture and rich protein.
- 1 teaspoon smoked paprika: Injects a deep, smoky character that makes this recipe uniquely delicious.
- ½ teaspoon ground cumin: Enhances the beans with warm, earthy undertones.
- ½ teaspoon fine salt: Balances flavors and draws out bean sweetness.
- ¼ teaspoon black pepper: Adds a mild peppery touch for complexity.
- 1½ quarts (6 cups) chicken broth or vegetable broth: Ensures the beans cook tender and absorb a savory, rich liquid.
- 2 tablespoons avocado oil or olive oil: Helps achieve smooth, creamy mashed beans with a hint of healthy fat.
- Optional garnishes: shredded cheddar or Mexican blend cheese, crumbled queso fresco, sliced green onions, sliced jalapeño, chopped fresh cilantro.
How to Make Crockpot Refried Beans Recipe
Step 1: Create the Flavor Base
Start by placing the diced yellow onion, minced garlic, and jalapeño into the bottom of your slow cooker. These aromatics form the essential flavor foundation that will infuse your beans with rich, savory notes as they cook slowly over time.
Step 2: Prepare and Add Pinto Beans
Give your dry pinto beans a thorough rinse under cold running water to wash away impurities, but skip the soaking—this keeps the process simple. Add the rinsed beans directly on top of the flavorful base, then sprinkle in the smoked paprika, cumin, salt, and pepper. This step ensures your spices evenly coat every bean.
Step 3: Add Broth and Combine
Pour the chicken or vegetable broth over your ingredients in the crockpot. Gently stir just to combine, making sure everything is immersed and well-distributed so the beans can soak up all the delicious flavors while cooking.
Step 4: Slow Cook to Tender Bliss
Cover the slow cooker and select the LOW setting for about 10 hours or HIGH for 6 hours. This slow, gentle cooking softens the beans perfectly, turning them tender and allowing those smoky, vibrant spices to deepen so every bite bursts with flavor.
Step 5: Mash the Beans
Once cooked, use a slotted spoon to transfer the beans and aromatics into a large bowl, leaving the cooking liquid behind. Add a cup of that flavorful liquid back into the bowl along with 2 tablespoons of avocado or olive oil. Mash the beans with a potato masher or fork until you reach your preferred consistency—some beans left slightly whole add delightful texture.
Step 6: Season and Garnish
Taste your refried beans and adjust the salt if necessary to brighten the flavors. Then, top with your favorite garnishes like melted cheese, fresh sliced green onions, or a sprinkle of chopped cilantro, creating a personal touch that elevates the dish beautifully.
How to Serve Crockpot Refried Beans Recipe
Garnishes
A generous handful of toppings adds color and contrast to the creamy beans. Shredded cheddar or a sprinkle of crumbled queso fresco brings richness, while sliced jalapeños and chopped fresh cilantro introduce fresh brightness. Green onions add a crisp pop that makes each bite exciting.
Side Dishes
These refried beans pair beautifully with Mexican-inspired dishes like tacos, enchiladas, or tamales. They also complement grilled meats, roasted vegetables, and hearty rice bowls, turning any meal into a comforting fiesta.
Creative Ways to Present
Try spreading the beans on warm tostadas and topping with avocado slices and salsa, or layering them in burritos with fresh ingredients for a satisfying meal on the go. You can also serve them as a dip alongside crunchy tortilla chips for snack time that feels extra special.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Crockpot Refried Beans Recipe in an airtight container in the refrigerator. They stay fresh and flavorful for up to five days, making them a convenient addition to your weekly meal plan.
Freezing
For longer storage, freeze your refried beans in freezer-safe containers or heavy-duty bags. They freeze well for up to three months, so you can always have a batch ready to thaw and enjoy whenever craving strikes.
Reheating
Reheat refrigerated or thawed beans gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of water or broth if needed to restore creamy consistency and prevent drying out.
FAQs
Do I need to soak the beans before using the crockpot?
No soaking is required for this Crockpot Refried Beans Recipe; rinsing the beans thoroughly is enough. The slow cooker’s extended cooking time softens the beans perfectly without pre-soaking.
Can I make this recipe vegan or vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and avoid cheese or use plant-based cheese options to keep it fully vegan or vegetarian-friendly.
How spicy will the beans be with jalapeño?
The jalapeño adds a mild, pleasant heat that can be adjusted or omitted based on your preference, making the dish versatile for all taste buds.
Can I use canned beans instead of dry beans?
This recipe is designed for dry beans to achieve the best texture and flavor through slow cooking. Using canned beans might result in a different consistency and would require less cooking time.
What if I want chunkier refried beans?
Simply mash the beans less thoroughly, leaving plenty of whole or partially smashed beans for texture. This recipe is flexible, so make it just the way you like it.
Final Thoughts
Making this Crockpot Refried Beans Recipe is like adding a little extra comfort and flavor magic to your kitchen with minimum fuss. It’s perfect for busy days when you want something homemade but easy, and the taste truly sings with every spoonful. Give it a try and discover how effortlessly satisfying true slow-cooked refried beans can be!
Print
Crockpot Refried Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 12 servings (about 12 cups)
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Crockpot Refried Beans recipe offers a delightful, hands-off way to prepare creamy, flavorful refried beans using dry pinto beans slow-cooked with aromatic onions, garlic, and spices. Cooked low and slow in the crockpot, these beans absorb rich flavors and come out perfectly tender, ideal as a hearty side dish or a base for Mexican-inspired meals.
Ingredients
Main Ingredients
- 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
- 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)
- 2 tablespoons avocado oil or olive oil
Toppings (Optional)
- Shredded cheddar or Mexican blend cheese
- Crumbled queso fresco
- Sliced green onions
- Sliced jalapeño
- Chopped fresh cilantro
Instructions
- Prepare the Flavor Base: Place the diced onion, minced garlic, and diced jalapeño pepper (if using) into the bottom of a large slow cooker. This mixture will infuse the beans with deep, aromatic flavors during cooking.
- Add Beans and Seasonings: Rinse the dry pinto beans thoroughly under running water using a colander without soaking. Add these rinsed beans to the slow cooker along with smoked paprika, ground cumin, salt, and black pepper, distributing the seasonings evenly.
- Add Broth: Pour the chicken or vegetable broth over the beans and aromatics in the slow cooker. Gently stir everything together to blend the flavors and ensure beans are submerged.
- Slow Cook the Beans: Cover the slow cooker and cook the beans on LOW for 10 hours or on HIGH for 6 hours, until the beans are tender and have fully absorbed the seasoning.
- Mash the Beans: Using a slotted spoon, transfer the beans and aromatics to a large wide bowl, leaving the broth behind. Add 1 cup of the reserved cooking liquid and the avocado or olive oil. Mash the beans with a potato masher or fork to your preferred consistency, leaving some beans partially whole for texture.
- Season and Garnish: Taste the refried beans and adjust salt if needed. Garnish with your choice of shredded cheese, crumbled queso fresco, sliced green onions, jalapeño, or fresh cilantro. Serve warm immediately or keep warm in the slow cooker on the Warm setting.
- Store Leftovers: Transfer any leftovers to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months for easy future use.
Notes
- For a vegan version, use vegetable broth instead of chicken broth and omit cheese toppings or use plant-based alternatives.
- No need to soak the beans prior to cooking; rinsing is sufficient.
- Adjust the jalapeño quantity or omit it based on your spice preference.
- Use avocado oil or olive oil for a healthy fat option; butter can be substituted for richer flavor if not vegan.
- Slow cooking on low heat enhances flavor development and tenderness better than shorter, high heat cooking.
