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
Scale
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.
