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Crockpot Refried Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 60 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/crockpot-refried-beans-recipe-2/