Crockpot Refried Beans are delicious, easy, and so versatile. They’re useful for tons of Mexican dishes, and make a great side dish or dip too!
Homemade Refried Beans
Making refried beans in a Crockpot is so easy! In just a few simple steps, you can have a batch of delicious beans that are perfect for burritos, nachos, or just eating on their own.
There are many different ways that you can use these slow cooker refried beans, and you can make some simple variations to make them exactly how you like them. Make them cheesy, more (or less) spicy, or turn them into a dip.
Crockpot Refried Beans Recipe
Equipment
- Crockpot
- Immersion Blender (optional)
Ingredients
- 1 pound dry pinto beans rinsed
- 1 onion quartered
- 1 jalapeño pepper seeded and sliced
- 4 cloves garlic minced
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- ⅛ teaspoon ground cumin
- 4 cups water
- 2 cup low-sodium chicken broth
Instructions
- Place the rinsed beans, onion, jalapeno, garlic, salt, pepper, and cumin in the crock of a 6-quart slow cooker. Pour in the water and chicken broth and stir to combine.1 pound dry pinto beans, 1 onion, 1 jalapeño pepper, 4 cloves garlic, 1 tablespoon kosher salt, 1 teaspoon ground black pepper, ⅛ teaspoon ground cumin, 4 cups water, 2 cup low-sodium chicken broth
- Cook on low for 10-12 hours, or on high for 5-6 hours, adding more water as needed.
- When the cooking time is up, strain the beans, reserving at least half of the liquid. Use a potato masher or immersion blender to mash the beans, adding the reserved liquid to thin out the beans if necessary.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Refried Beans Step by Step
- Place the rinsed beans, onion, jalapeño, garlic, salt, pepper, and cumin in the pot of a 6-quart slow cooker.
- Cook on low for 10-12 hours.
- When the cooking time is up, strain the beans, reserving at least half of the liquid.
- Mash the beans with a potato or bean masher and finish with an immersion blender.
Variations
This recipe is simple, affordable, and can be tailored to fit any dietary need or preference. Whether you’re vegan, gluten-free, or just looking for a quick and healthy side option, these refried beans are sure to please.
- Vegetarian: Swap the chicken broth for vegetable broth or water.
- Mild: Remove the seeds and ribs of the jalapeño or substitute with a 4-ounce can of diced green chiles.
- Hot: Leave the seeds and ribs of the jalapeño or add a second jalapeño.
- Cheesy: Once blended, add 8 ounces of shredded cheddar cheese.
- Refried Black Beans: Use black beans instead of pinto beans.
- Bean Dip: Once blended, add 1 cup of sour cream and 1 envelope of taco seasoning. Top with cheese and/or taco meat if desired.
How to Store and Reheat
Store leftover refried beans in an airtight container in the refrigerator for up to 4 days. Crockpot refried beans make a great freezer meal! They’re wonderful to have on hand to add to tacos, burritos, or tostadas. Simply portion and freeze the beans in Ziplock bags for up to 1 month. Allow the beans to thaw in the refrigerator overnight before reheating.
Serving Suggestions
You can use homemade refried beans in a variety of ways! Serve them with some rice and vegetables on a plate of enchiladas (or any favorite dish) for a complete meal. Or use them as a topping on nachos (or totchos), along with your favorite toppings!
