If you have never tried homemade refried beans made in a Crockpot, you are about to discover a game changer with this Crockpot Refried Beans Recipe. It’s incredibly simple, incredibly flavorful, and so much better than anything from a can. Slow cooking the pinto beans with aromatic onion, garlic, and a touch of spicy jalapeño creates an unbeatable depth of flavor. This recipe makes enough to feed a crowd or enjoy leftovers all week, making it a perfect staple for easy meals or entertaining friends with authentic, creamy beans.
Ingredients You’ll Need
The magic of this Crockpot Refried Beans Recipe lies in its straightforward, pantry-friendly ingredients. Each element adds essential layers—earthy beans provide the hearty base, the onion and garlic bring savory warmth, jalapeño adds a mild kick, and spices round everything out for a perfectly balanced dish.
- 1 pound dry pinto beans (rinsed): The star of the show, these beans become creamy and tender after slow cooking.
- 1 onion (quartered): Adds subtle sweetness and depth to the bean broth.
- 1 jalapeño pepper (seeded and sliced): Provides just enough heat without overpowering the dish.
- 4 cloves garlic (minced): Infuses the beans with robust, savory notes.
- 1 tablespoon kosher salt: Enhances all the flavors and helps the beans cook evenly.
- 1 teaspoon ground black pepper: Adds a mild peppery warmth throughout.
- â…› teaspoon ground cumin: Lends a classic earthy touch common in Mexican cooking.
- 4 cups water: Necessary for slow cooking the beans to tender perfection.
- 2 cups low-sodium chicken broth: Boosts flavor complexity, but you can substitute with vegetable broth for a vegetarian version.
How to Make Crockpot Refried Beans Recipe
Step 1: Combine Ingredients in the Crockpot
Start by placing the rinsed pinto beans, quartered onion, sliced jalapeño, minced garlic, kosher salt, black pepper, and ground cumin right into the crock of your slow cooker. Pour in the water and low-sodium chicken broth, then gently stir everything together. This mixture forms the flavorful base that will slowly develop as the beans cook.
Step 2: Slow Cook the Beans
Set your Crockpot to cook on low for 10 to 12 hours or on high for 5 to 6 hours. During this time, the beans will soak up all those wonderful seasonings and soften perfectly. Keep an eye on the liquid level and add more water if needed to keep the beans covered and prevent drying out.
Step 3: Mash and Finish Your Refried Beans
When the beans are tender and fully cooked, strain them, reserving at least half of the cooking liquid. Now it’s time for the finishing touch: mash the beans using a potato masher or an immersion blender. Gradually add the reserved liquid back until you achieve your desired creamy, spreadable texture. This final step brings those luscious, homemade refried beans to life.
How to Serve Crockpot Refried Beans Recipe
Garnishes
A simple garnish of freshly chopped cilantro or a sprinkle of crumbled queso fresco immediately brightens both the flavor and appearance of these refried beans. For a bit more zest, add a squeeze of fresh lime juice or a dollop of sour cream on top. These little touches turn a humble side dish into something spectacular on the plate.
Side Dishes
This Crockpot Refried Beans Recipe is incredibly versatile and pairs beautifully with Mexican classics like warm corn tortillas, tangy pico de gallo, or fluffy Spanish rice. They also make a satisfying companion to grilled meats, tacos, or as a hearty filling for burritos. Their creamy texture and robust flavor make them perfect for scooping and sharing.
Creative Ways to Present
For a fun twist, spread these refried beans inside crispy tostadas then top with fresh vegetables and avocado slices. Or turn them into a layered bean dip with cheese, tomatoes, and olives for your next gathering. The creamy beans also work as a base layer in nachos or stuffed peppers for an easy yet impressive meal upgrade.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Crockpot Refried Beans Recipe in an airtight container in the refrigerator for up to 5 days. The flavors will continue to marry and develop, often tasting even better the next day.
Freezing
These refried beans freeze beautifully. Portion them into freezer-safe containers or bags, leaving space for expansion. They can be frozen for up to 3 months, which makes them a convenient make-ahead option for busy days or meal prepping.
Reheating
When ready to enjoy again, thaw the beans overnight in the fridge if frozen, then warm gently on the stove or microwave. Stir occasionally and add a splash of water or broth if they seem too thick, restoring that perfect creamy consistency.
FAQs
Can I use canned beans instead of dry beans for this recipe?
While this Crockpot Refried Beans Recipe is designed for dry beans to develop deep flavor during the long cooking time, you can adapt it using canned beans by reducing the cooking time drastically. However, the texture and flavor won’t be quite the same as cooking from scratch.
Is this recipe vegetarian or vegan friendly?
The original recipe uses low-sodium chicken broth, but it can easily be made vegetarian or vegan by swapping the chicken broth for vegetable broth. The beans and seasonings are naturally plant-based and delicious.
Can I make this recipe spicy?
Absolutely! The jalapeño adds a gentle kick, but feel free to leave the seeds in or add more peppers if you like heat. You can also sprinkle in some chili powder or cayenne pepper during cooking for extra spice.
How thick should the refried beans be?
The ideal refried bean texture is creamy but still slightly thick, so they hold well when spread or served as a side. Adjust the thickness by slowly adding some reserved cooking liquid after mashing until you reach your perfect consistency.
What are the benefits of making refried beans in a Crockpot?
Using a Crockpot allows the beans to cook slowly and evenly, fully absorbing all the flavors without needing constant attention. It’s a hands-off way to create rich, homemade refried beans that taste better than canned versions and require minimal effort.
Final Thoughts
There’s nothing quite like the comforting taste of homemade refried beans, and this Crockpot Refried Beans Recipe delivers that warm, hearty flavor with such ease it’s sure to become a regular in your kitchen rotation. Whether for a family dinner, fiesta, or meal prep, it’s a simple recipe that never fails to impress. Give it a try—you’ll wonder how you ever lived without it!
Print
Crockpot Refried Beans Recipe
- Prep Time: 5 minutes
- Cook Time: 12 hours
- Total Time: 12 hours 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Salt
Description
This Crockpot Refried Beans recipe offers a simple and flavorful way to prepare creamy and delicious refried beans using a slow cooker. With minimal prep time and a long, slow cooking process, the beans become perfectly tender and richly seasoned, making them an excellent side dish or a key ingredient for Mexican-inspired meals.
Ingredients
Beans and Vegetables
- 1 pound dry pinto beans (rinsed)
- 1 onion (quartered)
- 1 jalapeño pepper (seeded and sliced)
- 4 cloves garlic (minced)
Seasonings and Liquid
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- â…› teaspoon ground cumin
- 4 cups water
- 2 cups low-sodium chicken broth
Instructions
- Combine ingredients: Place the rinsed pinto beans, quartered onion, sliced jalapeño, minced garlic, kosher salt, ground black pepper, and ground cumin into the crock of a 6-quart slow cooker. Pour in the water and low-sodium chicken broth, then stir gently to combine all ingredients evenly.
- Slow cook the beans: Cover and cook the mixture on low for 10 to 12 hours or on high for 5 to 6 hours. Monitor occasionally and add more water if the beans begin to dry out to maintain the correct consistency for cooking.
- Mash the beans: When cooking is complete, carefully strain the beans, reserving at least half of the cooking liquid. Use a potato masher or immersion blender to mash the beans until smooth or your preferred texture, adding the reserved liquid gradually to achieve the desired creaminess.
Notes
- For vegetarian or vegan versions, substitute chicken broth with vegetable broth.
- Adjust jalapeño quantity to control the heat level to your preference.
- Depending on your slow cooker and altitude, cooking times may vary slightly; check beans for tenderness before mashing.
- Leftover refried beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
