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featured crockpot refried beans.

Crockpot Refried Beans Recipe

Course: appetizer/dip, Side Dish
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 12 hours
Total Time: 12 hours 5 minutes
Servings: 8 people
Calories: 215kcal
Author: Becky Hardin
Homemade Refried Beans are a delicious, healthy, and affordable alternative to the canned variety. They are so easy to make in a Crockpot, and can be customized to your liking.
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Equipment

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
    ingredients for crockpot refried beans stirred with a wooden spoon in a crockpot.
  • Cook on low for 10-12 hours, or on high for 5-6 hours, adding more water as needed.
    cooked beans stirred in a crockpot.
  • 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.
    immersion blended crockpot refried beans in a crockpot.

Notes

  • To make these beans vegetarian, swap the chicken broth for vegetable broth or more water.
  • For milder beans, remove the seeds and ribs of the jalapeño or substitute with a 4-ounce can of diced green chiles.
  • For hotter beans, leave the seeds and ribs of the jalapeño or add a second jalapeño.
  • For cheesy beans, once blended, add 8 ounces of shredded cheddar cheese.
  • Use black beans instead of pinto beans to make refried black beans.
  • To make 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.
Storage: Store crockpot refried beans in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Nutrition

Calories: 215kcal | Carbohydrates: 38g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 903mg | Potassium: 875mg | Fiber: 9g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 3mg