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
Scale
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.
