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
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
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.
