Slow Cooker Refried Beans have never been easier or more flavorful than with this recipe that cooks overnight in the crock pot. Recipe yields plenty enough for dinner plus extra to freeze for another day.
Mexican (or Tex-Mex) dinners are not complete without a side of refried beans. Tacos or Grilled chicken fajitas can be happily eaten en masse with nary a bean in sight, but a hefty spoonful of refried beans with a pinch of sharp cheddar cheese nicely balances a more strongly seasoned meal and makes it complete. Sure, the canned variety of refried beans is readily accessible at most grocery stores, but have you seen the sludge that comes out of those cans? The stuff is thick, pasty, and so very solid. The texture of the canned jobbies more closely resembles that of concrete mortar, rather than the smooth and creamy refried beans served in restaurants. Let’s not forget that the canned variety also needs a lot of help in the flavor department.
Obviously, I have very strong feelings about refried beans.
The term “refried beans” is derived from the Spanish frijoles refritos, meaning “well fried” beans. Now before y’all get your knickers in a twist because I’m making Slow Cooker Refried Beans rather than frying beans in a skillet, I should mention that traditional refried beans are usually made with rinsed pinto beans that are stewed in liquid before being mashed. Sometimes, the mashed beans are then fried or baked with a small amount of lard and onions but not always. My Slow Cooker Refried Beans are also stewed in liquid with the onions and jalapeno before being mashed. I skip the whole frying in lard thing but other than that, this recipe is totally legit authentic.
Slow Cooker Refried Beans are exceptionally easy because the beans cook in the crock pot overnight so that they’re ready to mash the next day. I add a healthy amount of onion, jalapeno peppers, and seasonings to add a depth of flavor that compliments any Mexican style meal. The recipe makes enough to serve immediately and still have plenty left over to freeze for additional meals. The recipe is easily adaptable to be vegetarian, as well as works well with black beans or kidney beans. When made thicker, these refried beans make a great party dip to serve alongside fresh vegetables and tortilla chips.
Slow Cooker Refried Beans are so flavorful and creamy that you’ll never reach for the canned variety again!
Kirsten Kubert
Yields 6
Refried Beans at home have never been easier or more flavorful than with this slow cooker recipe that cooks overnight in the crock pot. Recipe yields plenty enough for dinner plus extra to freeze.
20 minPrep Time
10 hrCook Time
10 hr, 20 Total Time
Save RecipeIngredients
- For the “Refried” Beans:
- 1 lb. (3 C.) dried pinto beans (or black beans)
- 1/2 C. (1 small) pulped onion (onion run through a box grater)
- 4 cloves garlic, peeled and minced
- 1 large jalapeno pepper, seeded and diced (1-2 Tbs.)
- 4 C. cold water
- 4 C. low sodium beef or vegetable broth
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. chipotle chili powder
- For Serving:
- Shredded cheddar cheese
- Chopped tomatoes, salsa or Pico de Gallo
- Chopped red onion
Instructions
- Rinse and sort beans in a colander until cold running water; remove any small pebbles or debris that may have made it into the bag of beans. Transfer the beans to the crock of a large slow cooker.
- Add the garlic, pulped onion including any juices, and the jalapeno pepper to the crock. Pour the water and beef broth over the beans. Cover the crock and cook in the slow cooker for 10 to 12 hours or until beans are tender.
- Drain the beans while reserving the cooking liquid. Season the beans with salt, pepper, and chipotle chili powder. Puree the beans in the crock with an immersion blender (a.k.a. stick or hand blender) or in batches in a food processor until smooth. Add small amounts of reserved cooking liquid to achieve desired texture, if desired. Discard remaining cooking liquid.
- Serve “refried” beans as a with shredded cheese, tomatoes, salsa or pico de gallo.
Notes
Cooking the beans overnight is a huge time saver when it comes to preparing a meal. br]Pouring the cooked beans into a colander set over a large mixing bowl works well to reserve the cooking liquid if needed to achieve the desired texture of the pureed beans. Extra beans can and should be frozen in airtight freezer containers for another meal. Thicker beans make a tasty dip for parties, while thinner beans are excellent alongside [chicken and steak fajitas or other Mexican style dinners. Recipe is easily adaptable to be vegetarian, as well as works with black beans or kidney beans.
Comments