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If you are craving homemade comfort food with rich, creamy texture and bold flavors, you have to try this delicious Crockpot Refried Beans Recipe. Imagine slow-cooked pinto beans melting beautifully into each other with smoky paprika and cumin, accented by garlic and onion, all made effortlessly in your slow cooker. This recipe turns simple pantry staples into a soul-satisfying dish that can elevate any Mexican meal, from tacos to burritos, or even as a hearty dip. Once you make this, you’ll wonder how you ever lived without perfectly smooth, flavor-packed refried beans right at your fingertips.
Ingredients You’ll Need
The magic of this Crockpot Refried Beans Recipe lies in its simplicity and how each ingredient plays a vital role in creating the perfect balance of flavor, texture, and color. Every item is thoughtfully chosen to ensure a rich, velvety outcome that’s both comforting and fresh.
- 1 large yellow onion, diced: This adds a natural sweetness and a tender bite that forms the flavor base.
- 4 cloves garlic, minced: Garlic infuses the beans with warmth and depth, enhancing every spoonful.
- 1 jalapeño pepper, diced (optional): A gentle heat boost that livens up the dish without overwhelming the palate.
- 1 lb dry pinto beans: The star ingredient, these beans cook down to creamy perfection with hearty texture.
- 1 teaspoon smoked paprika: Adds a subtle smoky flavor that takes the beans from ordinary to extraordinary.
- ½ teaspoon ground cumin: Brings an earthy, slightly nutty aroma that complements the beans beautifully.
- ½ teaspoon fine salt: Enhances all the other flavors and balances the dish perfectly.
- ¼ teaspoon black pepper: A touch of spice that brightens each bite.
- 1½ quarts (6 cups) chicken broth or vegetable broth: Adds savory depth and prevents the beans from drying out.
- 2 tablespoons avocado or olive oil: For richness and a silky texture during mashing.
- Optional toppings like shredded cheddar or Mexican blend cheese, crumbled queso fresco, sliced green onions, sliced jalapeño, and fresh cilantro: These toppings add bursts of flavor and freshness when serving.
How to Make Crockpot Refried Beans Recipe
Step 1: Build Your Flavor Base
Start by placing your diced onion, minced garlic, and diced jalapeño pepper right into the bottom of your slow cooker. This trio works harmoniously to create a savory foundation, slowly infusing their aromas throughout the beans during the long cooking process.
Step 2: Add and Season the Beans
Rinse your dry pinto beans thoroughly under cold running water to remove any dust or debris—no soaking needed here! Then add them gently to the slow cooker, sprinkling smoked paprika, ground cumin, fine salt, and black pepper on top. These spices evenly flavor every bean as they cook.
Step 3: Pour in the Broth
Carefully pour your choice of chicken or vegetable broth into the slow cooker. This liquid will not only cook the beans but also soak up all the aromatic goodness from the veggies and spices, resulting in a richly flavored broth that will later help with the mashing stage.
Step 4: Let the Slow Cooker Work Its Magic
Cover your slow cooker and set it to LOW for 10 hours or HIGH for 6 hours. The beans will simmer to tenderness, absorbing all the incredible flavors, with the onions and garlic melting into the mix for that perfect creamy texture you crave in refried beans.
Step 5: Mash to Perfection
Once cooked, use a slotted spoon to transfer the beans and aromatics into a large wide bowl, leaving the cooking liquid behind. Add 1 cup of the reserved cooking liquid plus 2 tablespoons of avocado or olive oil to the bowl. Using a potato masher or fork, mash the beans until mostly smooth but with some beans left intact to give you that ideal texture—not too chunky, not too mushy.
Step 6: Season to Taste and Garnish
Give your refried beans a taste. If necessary, sprinkle in a little extra salt to bring out the flavors even more. Then, dress them up with your favorite garnishes like shredded cheese, chopped green onions, sliced jalapeños, or fresh cilantro. Serving them warm right away is the best way to enjoy every creamy spoonful.
Step 7: Keep or Store Your Creation
If you’re not eating all your refried beans immediately, simply transfer any leftovers to an airtight container. They keep beautifully in the fridge, ready to reheat for up to 5 days or freeze for up to 3 months—perfect for meal-prep or unexpected guests!
How to Serve Crockpot Refried Beans Recipe
Garnishes
The right garnishes can take this Crockpot Refried Beans Recipe from delicious to downright irresistible. Sprinkle some shredded cheddar or crumbled queso fresco for creamy richness, add a handful of sliced green onions or jalapeños for a fresh, spicy kick, and finish with chopped cilantro to brighten every bite with herbal freshness.
Side Dishes
Refried beans shine next to many classics like fluffy Mexican rice, warm corn tortillas, or crispy tortilla chips for dipping. They also pair beautifully with grilled meats, fajitas, or loaded tacos for a truly hearty, crowd-pleasing meal that satisfies every craving.
Creative Ways to Present
Why not use this Crockpot Refried Beans Recipe as a base for layered dips at your next party? Layer them with guacamole, salsa, sour cream, and cheese for an easy crowd-pleaser. Or dollop them atop nachos, spread them in burritos, or even serve them as a side for huevos rancheros to add comfort to your breakfast or brunch table.
Make Ahead and Storage
Storing Leftovers
Leftover refried beans store beautifully in an airtight container in the refrigerator for up to 5 days. Just be sure to cool them down before sealing and keep them chilled until reheating to maintain their fresh flavors and creamy texture.
Freezing
This Crockpot Refried Beans Recipe freezes wonderfully, making it a great make-ahead option. Portion the beans into freezer-safe containers or bags, label with the date, and freeze for up to 3 months. When you’re ready, thaw them in the fridge overnight for best results.
Reheating
Reheat your beans gently on the stove over low heat or in the microwave, stirring occasionally to bring back their creamy consistency. If they seem a bit thick, add a splash of water or broth to loosen them up and keep that freshly made feel.
FAQs
Do I need to soak the beans before cooking?
No soaking is required for this Crockpot Refried Beans Recipe. Simply rinse the dry pinto beans thoroughly before adding them to the slow cooker, and they will cook perfectly tender during the long simmer.
Can I make this recipe vegan or vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth and skip any cheese or dairy toppings. The beans themselves and the herbs and spices provide plenty of flavor to keep it hearty and satisfying.
How spicy is the recipe with jalapeño?
The heat level is mild to moderate depending on how much jalapeño you add and whether you include the seeds. You can easily adjust by removing seeds or omitting the jalapeño entirely if you prefer a milder dish.
What can I use if I don’t have avocado oil?
Olive oil is a perfect substitute and adds its own subtle fruity note. Any neutral oil will work too, but avocado and olive oil keep the beans rich and creamy without overpowering the other flavors.
Can I cook this on the stove instead of a slow cooker?
While this recipe is designed for the slow cooker’s hands-off, slow-cooking magic, you can cook it on the stove by simmering the beans gently for about 1.5 to 2 hours until tender, stirring occasionally and adding more liquid if necessary.
Final Thoughts
There’s something so heartwarming about being able to scoop up a bowl of creamy, homemade refried beans that taste like they’ve been simmered with love all day. This Crockpot Refried Beans Recipe is exactly that kind of recipe—simple, dependable, and bursting with flavor. I encourage you to give it a try and watch how quickly it becomes a staple in your kitchen rotation. Once you do, you’ll wonder why you ever settled for store-bought!
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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 total)
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Crockpot Refried Beans recipe offers a simple and flavorful way to prepare tender, creamy beans infused with spices and aromatics. Slow-cooked to perfection, these beans can be customized with toppings like cheese, jalapeño, and cilantro for a delicious side or main dish.
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 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 for the beans as they cook slowly.
- Add and season the beans: Rinse the dry pinto beans thoroughly in a colander under running water without soaking. Add the rinsed beans to the slow cooker along with smoked paprika, ground cumin, salt, and black pepper to ensure even seasoning.
- Add broth and combine: Pour the chicken or vegetable broth over the ingredients in the slow cooker. Stir gently to combine the flavors and distribute the beans evenly.
- Cook the beans: Cover the slow cooker and cook on LOW for 10 hours or on HIGH for 6 hours, allowing the beans to become tender and fully absorb the spices and aromatics.
- Mash the beans: Using a slotted spoon, transfer the cooked beans and aromatics to a large wide bowl, leaving behind the cooking liquid. Add 1 cup of the remaining cooking liquid and 2 tablespoons of avocado or olive oil to the bowl, then mash with a potato masher or fork to the desired consistency, keeping some beans slightly intact for texture.
- Season and garnish: Taste the refried beans and adjust the salt if necessary. Garnish with optional toppings like shredded cheese, sliced green onions, jalapeño, or fresh cilantro. Serve warm immediately or keep warm in the slow cooker’s Warm setting.
- Store leftovers: Transfer leftover refried beans to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months for convenient future use.
Notes
- For a vegan or vegetarian option, use vegetable broth instead of chicken broth.
- Do not soak the beans before cooking to preserve their texture and flavor.
- Adjust jalapeño quantity or omit if you prefer less heat.
- Use a potato masher for mashing to achieve a rustic texture; a food processor will make beans too smooth.
- Leftover beans can be repurposed in tacos, burritos, or as a dip.
