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
Scale
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.
