Description
Make authentic, creamy Crockpot Refried Beans easily at home with simple ingredients and minimal effort. These slow-cooked pinto beans infused with smoky spices and garlic create a perfect base for smooth, flavorful refried beans. Ideal as a dip or a taco night staple, this recipe offers a nutritious and delicious way to enjoy a classic Mexican favorite.
Ingredients
Scale
Beans and Vegetables
- 1 large yellow onion, diced (2 cups)
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 jalapeño pepper, stem and seeds removed, diced (optional)
- 1 lb dry pinto beans
Spices and Broth
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1½ quarts (6 cups) chicken broth (or use vegetable broth for vegan/vegetarian)
Other
- 2 tablespoons avocado oil or olive oil
Optional Toppings
- Shredded cheddar or Mexican blend cheese
- Crumbled queso fresco
- Sliced green onions
- Sliced jalapeño
- Chopped fresh cilantro
Instructions
- Prepare Slow Cooker Ingredients: In the bottom of a large slow cooker, place the diced onion, minced garlic, and diced jalapeño pepper if using. These aromatics will infuse the beans with rich flavor as they cook slowly.
- Rinse Beans and Add Spices: Rinse the dry pinto beans under running water in a colander, no soaking required. Add the rinsed beans to the slow cooker along with smoked paprika, ground cumin, fine salt, and black pepper to create a smoky and savory base.
- Add Broth and Stir: Pour chicken or vegetable broth over the ingredients in the slow cooker. Gently stir with a spoon to combine everything evenly and ensure the spices are well distributed.
- Cook Beans Slowly: Cover the slow cooker with its lid and cook on LOW heat for 10 hours or HIGH heat for 6 hours until the beans are tender and ready to be mashed. This slow cooking blends the flavors beautifully.
- Mash the Beans: Use a slotted spoon to transfer the cooked beans and aromatics (but not the liquid) to a large wide bowl. Add 1 cup of the reserved cooking liquid and 2 tablespoons of avocado or olive oil to the beans. Mash with a potato masher or fork to your preferred consistency, leaving some beans whole for texture.
- Adjust Seasoning and Serve: Taste the mashed beans and add salt as needed. Garnish with optional toppings like shredded cheese, queso fresco, sliced green onions, jalapeños, or fresh cilantro for extra flavor and presentation.
- Store Leftovers: If not serving immediately, return the mashed beans to the slow cooker and keep warm on the Warm setting, or refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
Notes
- Use vegetable broth instead of chicken broth to make this dish vegan or vegetarian friendly.
- For creamier beans, add more reserved cooking liquid when mashing as desired.
- Customize the spice level by adjusting the amount of jalapeño or adding chili powder.
- This recipe requires no pre-soaking of beans, making it convenient and easy.
- Perfect as a dip for chips or as a hearty side for Mexican-inspired meals.
Nutrition
- Serving Size: ½ cup
- Calories: 153
- Sugar: 1 g
- Sodium: 129 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg
