If you’re craving a comforting, smoky, and utterly satisfying side dish that you can leave to cook itself while you go about your day, then look no further than this Crockpot Refried Beans with Smoked Paprika and Cumin Recipe. These beans bring that classic, creamy texture and robust flavor we all love in refried beans, with a beautiful smoky depth from the smoked paprika and a gentle warmth from the cumin. Made right in your slow cooker, this recipe takes simple pantry staples and turns them into something you’ll want to serve with every Mexican-inspired meal.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the way each ingredient plays a crucial role in building flavor, texture, and color. With just a handful of pantry essentials and fresh aromatics, you’ll create a dish that’s packed with character and charm.
- Yellow onion: Adds sweetness and a mellow aromatic base as it slowly softens in the crockpot.
- Garlic: Brings a pungent, savory undertone that enhances every bite.
- Jalapeño pepper (optional): Offers a hint of heat that can be dialed up or down to your liking.
- Dry pinto beans: The star of the show, providing creamy, hearty beans that soak up all those beautiful spices.
- Smoked paprika: Infuses a deep, smoky flavor that makes these beans irresistibly savory.
- Ground cumin: Warms up the dish with its earthy, slightly nutty notes.
- Salt and black pepper: Essential for seasoning and balancing the flavors.
- Chicken or vegetable broth: Keeps the beans moist and adds savory richness throughout the cooking process.
- Avocado or olive oil: Adds creaminess and smoothness when mashing the beans.
- Toppings like shredded cheddar, queso fresco, green onions, jalapeño slices, and cilantro: These elevate the beans with texture, freshness, and bursts of flavor.
How to Make Crockpot Refried Beans with Smoked Paprika and Cumin Recipe
Step 1: Prepare the base
Start by layering your diced yellow onion, minced garlic, and optional diced jalapeño right in the bottom of your slow cooker. This colorful trifecta creates a fragrant foundation that slowly mellows and mingles as the beans cook, weaving flavor right from the start. Trust me, this step sets your dish apart from any ordinary bean dish.
Step 2: Rinse and add beans
Rinsing the dry pinto beans thoroughly is key to removing any dust and ensuring they cook evenly. Without pre-soaking, simply rinsing under cold running water works wonderfully here because the slow cooker will have plenty of time to make the beans perfectly tender. Toss the rinsed beans into the crockpot on top of your aromatics.
Step 3: Add smoked paprika, cumin, salt, and pepper
Sprinkle the smoked paprika and cumin over your beans for that warm, smoky backbone. Add salt and black pepper to balance the flavors and help the beans soak in the seasoning. These spices transform simple beans into a dish bursting with personality.
Step 4: Pour in broth and stir
Pour your choice of chicken or vegetable broth over everything. The broth not only adds moisture but also layers in a gentle savory richness that beans alone just can’t match. Give the mixture a gentle stir to distribute the flavors evenly before covering.
Step 5: Slow cook to perfection
Cover your crockpot and set it to cook on LOW for about 10 hours, or on HIGH if you’re short on time for 6 hours. As the beans simmer gently, they absorb every bit of the smoky, spicy goodness from your broth and seasonings, becoming tender and flavorful beyond belief.
Step 6: Mash the beans
Once the beans are cooked, use a slotted spoon to transfer them along with the softened onions, garlic, and jalapeño to a wide bowl. Leave the cooking liquid behind and add about 1 cup of it back in along with 2 tablespoons of avocado or olive oil. Mash to your preferred consistency—some like it smooth, others enjoy a bit of chunkiness for texture. This step lets you control the creaminess and mouthfeel perfectly.
Step 7: Adjust seasoning and serve
Give your mashed beans a taste and add extra salt or pepper if needed—it’s all about personal preference here. You’re ready to serve your Crockpot Refried Beans with Smoked Paprika and Cumin Recipe warm, topped with your favorite garnishes and alongside whatever you love.
How to Serve Crockpot Refried Beans with Smoked Paprika and Cumin Recipe
Garnishes
Toppings make these refried beans truly shine. A sprinkle of shredded cheddar or a crumble of queso fresco brings a wonderful creamy tang, while sliced green onions add brightness. For those who enjoy a kick, fresh jalapeño slices provide a crisp heat. Finally, plenty of chopped cilantro adds freshness and a beautiful pop of green.
Side Dishes
These beans are unbelievably versatile with an incredible lineup of accompaniments. Pair them with crispy tacos, grilled chicken, or roasted vegetables for a welcome burst of protein and flavor. They also complement rice dishes perfectly or can be spooned into a warm tortilla to create the ultimate bean burrito. The possibilities are as wide as your appetite.
Creative Ways to Present
Looking to impress guests? Serve your Crockpot Refried Beans with Smoked Paprika and Cumin Recipe layered in a burrito bowl, topped with avocado slices and a dollop of sour cream. Or use them as a dip for tortilla chips at your next party, garnished with a sprinkling of cheese and fresh herbs. They also work beautifully stuffed inside bell peppers or spread on toasted rustic bread for a quick snack with flair.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover beans in an airtight container in the fridge. They will stay fresh for up to five days, making them great for quick lunches or weeknight dinners. The flavors often deepen overnight, so you might find they taste even better the next day.
Freezing
If you want to prepare ahead of time or save some for later, these refried beans freeze beautifully. Portion them into freezer-safe containers or bags, and freeze for up to three months. Just remember to leave some headroom in the container because the beans will expand slightly as they freeze.
Reheating
To reheat, thaw frozen beans overnight in the fridge or defrost in the microwave. Warm them gently on the stovetop or microwave, stirring occasionally, and add a splash of water or broth if they seem too thick. Reheat slowly to keep them creamy and prevent drying out.
FAQs
Can I make this recipe vegan?
Absolutely! Simply swap the chicken broth for vegetable broth, and skip cheese garnishes or use your favorite plant-based cheese alternatives to keep this recipe entirely plant-based and delicious.
Do I need to soak the beans before cooking?
No soaking is required when using the crockpot method because the beans cook long enough to become fully tender. Just make sure to rinse them well before adding to the slow cooker.
What if I don’t have smoked paprika?
You can use regular paprika in a pinch, but the unique smoky flavor is what makes this recipe special. If you like, add a small pinch of chipotle powder to mimic some of the smokiness.
Can I use canned beans instead of dry beans?
While this recipe is designed for dry beans for maximum flavor and texture, you can use canned pinto beans to save time. Just drain and rinse them, reduce cooking time, and mash with added seasonings.
How spicy are these refried beans?
The heat primarily comes from the optional jalapeño and can be adjusted or omitted according to your tolerance. The smokiness and cumin add warmth without intense spice, so these beans are friendly for most palates.
Final Thoughts
There’s something truly heartwarming about a bowl of perfectly seasoned, creamy refried beans made easily in your crockpot, and this Crockpot Refried Beans with Smoked Paprika and Cumin Recipe delivers just that. It’s a recipe you’ll want to keep close for game nights, family dinners, or any day you feel like treating yourself to something cozy and full of flavor. Give it a try and watch how quickly it becomes one of your go-to dishes—comfort food never tasted so effortless!
Print
Crockpot Refried Beans with Smoked Paprika and Cumin Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours (high) or 10 hours (low)
- Total Time: 6 hours 15 minutes (using high setting)
- Yield: 12 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Crockpot Refried Beans recipe offers a simple and flavorful way to make creamy, tender refried beans using a slow cooker. Infused with smoked paprika, cumin, garlic, and optional jalapeño for a subtle kick, these beans come together effortlessly with minimal prep and create a delicious base for any Mexican-inspired meal. Perfectly soft and mashed to preference, they’re easily customized with cheese, fresh cilantro, and green onions for an authentic touch.
Ingredients
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
Optional 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) at the bottom of a large slow cooker to create a flavorful foundation for the beans as they cook.
- Rinse and add beans: Thoroughly rinse the dry pinto beans under running water using a colander, without soaking them. Add the rinsed beans to the slow cooker along with smoked paprika, ground cumin, salt, and black pepper, distributing the seasonings evenly.
- 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 submerged and seasoned.
- 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 fully absorb the seasoning and broth flavors.
- Mash the beans: Using a slotted spoon, transfer the cooked beans and aromatics to a large wide bowl, leaving the cooking liquid behind in the slow cooker. Add 1 cup of the reserved cooking liquid and 2 tablespoons of avocado or olive oil. Mash the beans with a potato masher or fork until they reach your preferred consistency, leaving some beans intact for texture.
- Adjust seasoning and serve: Taste the refried beans and add extra salt if needed. Garnish with desired toppings such as shredded cheese, crumbled queso fresco, sliced green onions, jalapeño, or 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.
- Adjust the amount of jalapeño or omit entirely for less heat.
- Do not soak the beans before cooking; rinsing is sufficient.
- Mashed beans can be blended for a smoother texture if desired.
- Leftover beans thicken when chilled; thin with reserved cooking liquid when reheating.
- Use avocado oil for a richer flavor or olive oil as a neutral alternative.
- Garnish options add both flavor and visual appeal; customize according to preference.
