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Crockpot Refried Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 79 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 hours (High) or 10 hours (Low)
  • Total Time: 6 hours 15 minutes (High) or 10 hours 15 minutes (Low)
  • Yield: 12 servings
  • Category: Side Dish
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

This Crockpot Refried Beans recipe offers a deliciously easy way to make creamy, flavorful beans right in your slow cooker. Perfect for a hearty side or a tasty filling, the beans slow-cook with aromatic onions, garlic, and spices, then are mashed to a creamy consistency and served with classic toppings like cheese and cilantro.

Ingredients

Beans and Flavor Base

  • 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

  • Shredded cheddar or Mexican blend cheese
  • Crumbled queso fresco
  • Sliced green onions
  • Sliced jalapeño
  • Chopped fresh cilantro

Instructions

  1. Prepare the base: Place the diced onion, minced garlic, and diced jalapeño pepper (if using) in the bottom of a large slow cooker. This forms the flavorful foundation as they slowly release their aromas during cooking.
  2. Rinse and add beans: Rinse the dry pinto beans thoroughly under running water without soaking. Add the rinsed beans to the slow cooker along with smoked paprika, ground cumin, salt, and black pepper to evenly season the mixture.
  3. Add broth and stir: Pour the chicken or vegetable broth over the beans and aromatics in the slow cooker. Gently stir to combine all ingredients and distribute the flavors uniformly.
  4. Cook the beans: Cover the slow cooker and cook on LOW for 10 hours or on HIGH for 6 hours, allowing the beans to soften completely and absorb all flavors.
  5. Mash the beans: Using a slotted spoon, transfer the cooked beans and aromatics to a large wide bowl, leaving the cooking liquid behind. Add 1 cup of the reserved cooking liquid and 2 tablespoons of avocado or olive oil. Mash with a potato masher or fork to desired consistency, leaving some beans chunky for texture.
  6. Adjust seasoning and serve: Taste the refried beans and add extra salt if needed. Garnish with shredded cheese, crumbled queso fresco, sliced green onions, jalapeño slices, and fresh cilantro as desired. Serve warm immediately or keep warm in the slow cooker’s Warm setting.
  7. 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

  • For a vegan or vegetarian version, substitute chicken broth with vegetable broth and omit cheese or use dairy-free alternatives.
  • Soaking beans beforehand is not required but can reduce cooking time.
  • The jalapeño is optional and can be adjusted according to heat preference.
  • Leftover beans can be used in burritos, tacos, or as a dip for chips.
  • To thin the beans, add more cooking liquid as needed when mashing.

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