Description
This Crockpot Refried Beans recipe offers a hands-off, slow-cooked method to create creamy, flavorful beans perfect for any Mexican-inspired meal. Using simple ingredients like pinto beans, smoked paprika, and cumin, the beans are cooked to tender perfection and then mashed with avocado or olive oil for a rich texture. Topped with cheese, fresh jalapeño, cilantro, and green onions, these refried beans make a delicious side dish or filling for tacos, burritos, and more.
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 will infuse flavor into the beans as they cook slowly.
- Add and season beans: Rinse the dry pinto beans thoroughly under running water without soaking. Add the beans to the slow cooker along with smoked paprika, ground cumin, salt, and black pepper to season the mixture evenly.
- Add broth and stir: Pour the chicken or vegetable broth over the ingredients in the slow cooker. Stir gently to combine, ensuring flavors are well distributed.
- Slow cook the beans: Cover the slow cooker and cook on LOW for 10 hours or on HIGH for 6 hours until the beans are tender and flavorful.
- 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 cooking liquid and 2 tablespoons of avocado or olive oil. Mash the beans with a potato masher or fork to desired consistency, leaving some beans partially intact for texture.
- Season and garnish: Taste the refried beans and adjust salt if needed. Garnish with shredded cheese, crumbled queso fresco, sliced green onions, jalapeño, and fresh cilantro as desired. Serve warm immediately or keep warm in the slow cooker’s Warm setting.
- Store leftovers: 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
- Do not soak the beans before cooking; rinsing is sufficient.
- Use vegetable broth to make the recipe vegan or vegetarian-friendly.
- Adjust jalapeño quantity based on desired spice level or omit for milder beans.
- For creamier beans, mash more thoroughly; for chunkier texture, mash lightly.
- The slow cooker’s warm setting can keep beans ready to serve for hours after cooking.
- Leftover beans freeze well, making them great for batch cooking and meal prep.
