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!

what you need:

dry pinto beans

onion

garlic

jalapeño pepper

ground black pepper

kosher salt

ground cumin

chicken broth

1

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.

2

Cook on low for 10-12 hours, or on high for 5-6 hours, adding more water as needed.

3

When the cooking time is up, strain the beans, reserving at least half of the liquid.

4

Use a potato masher or immersion blender to mash the beans, adding the reserved liquid to thin out the beans if necessary.

5

Ready to make this?