If you have ever dreamed of making restaurant-quality beans right at home with minimal fuss, this Crockpot Refried Beans Recipe is your new go-to. It captures that perfect creamy texture and rich, smoky flavor you love, all achieved by letting simple ingredients gently slow-cook to perfection. Whether you’re planning a Mexican-themed dinner or just craving a comforting side, these refried beans will become a staple you can rely on anytime.
Ingredients You’ll Need
This recipe’s beauty lies in its simplicity—the ingredients are straightforward but each one plays a crucial role in building deep, balanced flavor and the perfect texture.
- 1 large yellow onion, diced (about 2 cups): Adds sweetness and depth as it gently cooks down.
- 4 cloves garlic, minced (about 1½ tablespoons): Brings aromatic warmth throughout the beans.
- 1 jalapeño pepper, stem and seeds removed, diced (optional): Offers a subtle kick; remove seeds for milder heat.
- 1 lb dry pinto beans: The creamy foundation of your refried beans.
- 1 teaspoon smoked paprika: Provides smoky undertones that make the dish sing.
- ½ teaspoon ground cumin: Adds an earthy, slightly nutty flavor enhancing the beans’ natural taste.
- ½ teaspoon fine salt: Essential for seasoning and bringing out flavors.
- ¼ teaspoon black pepper: Gives a gentle spicy note to balance the dish.
- 1½ quarts (6 cups) chicken broth (or vegetable broth for vegan/vegetarian): Infuses the beans as they cook with savory richness.
- 2 tablespoons avocado oil or olive oil: Adds creaminess and helps with mashing the beans to the right consistency.
- Shredded cheddar or Mexican blend cheese: Optional but perfect to melt on top for extra indulgence.
- Crumbled queso fresco: Offers a fresh, tangy contrast as a garnish.
- Sliced green onions: Adds a crisp, bright flavor when sprinkled on top.
- Sliced jalapeño: For those who want to dial up the heat and flavor.
- Chopped fresh cilantro: Lifts the dish with vibrant herbal notes.
How to Make Crockpot Refried Beans Recipe
Step 1: Prepare the Flavorful Base
Start by layering diced onion, minced garlic, and optional jalapeño into the slow cooker. These aromatics create an incredible foundation for the beans, allowing their flavors to slowly marry and intensify throughout the cooking process.
Step 2: Rinse and Add Beans
Give your dry pinto beans a good rinse under cold water, no soaking needed. Adding rinsed beans right to the slow cooker with the spices ensures even seasoning and a consistent flavor profile that will develop as they simmer.
Step 3: Add Broth and Combine
Pour chicken or vegetable broth over your ingredients and gently stir everything so the beans are evenly coated and the flavors meld together nicely. This step makes sure each bite is deliciously infused.
Step 4: Slow Cook to Perfection
Cover and cook on LOW for 10 hours or HIGH for 6 hours. This slow cooking softens the beans gently, allowing them to absorb all the aromatic goodness from the aromatics and spices, resulting in that velvety texture you crave.
Step 5: Mash the Beans
Once cooked, transfer beans and aromatics to a large bowl, leaving the cooking liquid behind. Add a cup of the reserved broth and the avocado or olive oil, then mash until you achieve your desired texture—smooth yet a few beans left intact for that authentic refried feel.
Step 6: Taste and Adjust
Give your beans a taste and add salt if needed. Now is the perfect time to add your favorite garnishes or serve straight away for that delightful homemade comfort.
How to Serve Crockpot Refried Beans Recipe
Garnishes
Refried beans are a canvas for vibrant toppings. Sprinkle with shredded cheddar or Mexican blend cheese while the beans are warm so it melts beautifully. Add crumbled queso fresco for a fresh, tangy bite, sliced green onions for crunch, jalapeño slices for a spicy punch, and chopped cilantro for a burst of herbal brightness.
Side Dishes
These beans make an amazing side for tacos, enchiladas, or grilled meats. They also pair perfectly with fluffy Mexican rice and fresh guacamole, rounding out a satisfying meal that will impress family and friends alike.
Creative Ways to Present
Try layering your Crockpot Refried Beans Recipe in a burrito bowl with rice and fresh salsa for an easy lunch or dinner. It’s also fantastic as a base for vegetarian tostadas or spread on warm tortillas with avocado and pickled onions for ultimate flavor combos.
Make Ahead and Storage
Storing Leftovers
Keep leftover refried beans in an airtight container and refrigerate for up to five days. They reheat beautifully and are perfect for quick meals later in the week.
Freezing
You can freeze these beans for up to three months without losing flavor or texture. Portion them out in freezer-safe containers to thaw and enjoy whenever you want a little taste of homemade goodness.
Reheating
Reheat gently on the stovetop or microwave, adding a splash of broth or water to loosen the beans if they have thickened. Stir occasionally to bring back their creamy texture and warmth.
FAQs
Can I make this Crockpot Refried Beans Recipe vegan?
Absolutely! Just swap the chicken broth for vegetable broth and avoid cheese or use a plant-based alternative. The beans will still be rich and flavorful.
Do I need to soak the beans before cooking?
No soaking is required with this recipe. Rinsing them thoroughly is enough since the slow cooker will tenderize the beans over time.
What if I don’t have a slow cooker?
You can cook the beans on the stove using a heavy pot, but be prepared for more hands-on time and frequent stirring to prevent sticking.
How spicy will the beans be with jalapeño?
The heat is mild to moderate if you use one deseeded jalapeño. Add more or keep the seeds for extra spice, or omit it entirely for a milder flavor.
Can I adjust the texture to be smoother or chunkier?
Absolutely! Mash until smooth for creamy beans or leave some beans partially mashed for a chunkier texture – it’s all about your personal preference.
Final Thoughts
If you’re ready to elevate your comfort food game, give this Crockpot Refried Beans Recipe a try. It’s hearty, packed with flavor, and so simple that it feels like a little kitchen magic. Once you discover how easy it is to create such delicious beans from scratch, they’ll quickly become a beloved addition to your meals.
Print
Crockpot Refried Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Crockpot Refried Beans recipe offers a simple, flavorful way to prepare tender and creamy refried beans using a slow cooker. Slow-cooked with aromatic onions, garlic, jalapeño, and spices, the beans develop deep, rich flavors with minimal effort. Perfect for serving as a side dish or filling for Mexican-inspired meals, these beans can be topped with cheese, jalapeños, and fresh herbs for a delicious finish.
Ingredients
Base
- 1 large yellow onion, diced (about 2 cups)
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 jalapeño pepper, stem and seeds removed, diced (optional)
Beans & Seasoning
- 1 lb dry pinto beans
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Liquid & Oil
- 1½ quarts (6 cups) chicken broth (or vegetable broth for vegan/vegetarian)
- 2 tablespoons avocado oil or olive oil
Toppings
- 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 to form a flavorful aromatic base.
- Rinse and add beans: Thoroughly rinse the dry pinto beans under running water in a colander without soaking them. Add the rinsed beans to the slow cooker along with smoked paprika, ground cumin, salt, and black pepper.
- Add broth and stir: Pour the chicken or vegetable broth over the ingredients in the slow cooker. Stir gently to combine all flavors and ensure the beans are evenly distributed.
- 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 absorb the flavors.
- Mash the beans: Using a slotted spoon, transfer the cooked beans and aromatics to a large wide bowl, leaving the cooking liquid behind. Add 1 cup of the remaining cooking liquid and 2 tablespoons of avocado or olive oil. Mash with a potato masher or fork until desired consistency is reached, leaving some beans partially intact for texture.
- Adjust seasoning and serve: Taste the refried beans and add extra salt if needed. Garnish with shredded cheese, sliced green onions, jalapeños, or chopped fresh cilantro. Serve warm immediately or keep warm in the slow cooker’s Warm setting.
- Storage: Store any leftover refried beans in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- For a vegan or vegetarian version, use vegetable broth instead of chicken broth and omit cheese or use vegan cheese alternatives.
- If you prefer a spicier dish, keep the jalapeño seeds or add extra jalapeños.
- The beans can be made ahead and reheated gently, adding a splash of broth if needed to loosen the texture.
- Leftovers freeze well and can be thawed for easy meals later.
- Mashing consistency can be adjusted to personal preference — smoother or chunkier.
