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!