Description
This Slow Cooker Refried Beans recipe delivers creamy, flavorful beans with minimal effort. Using dried pinto beans slowly cooked with aromatics like onion, jalapeno, and garlic, these refried beans are a perfect side dish for Mexican meals, packed with rich texture and comforting taste.
Ingredients
Scale
Beans and Cooking Ingredients
- 3 cups dried pinto beans
- 9 cups water
- 1 teaspoon salt
Aromatics
- 1 medium yellow onion, diced
- 1 medium jalapeno, stemmed and minced
- 4 teaspoons minced garlic
Finishing
- 1/2 cup salted butter
Instructions
- Prepare Ingredients: Rinse the dried pinto beans thoroughly under cold water to remove any dirt or debris. Dice the yellow onion finely, mince the jalapeno after removing the stem, and mince the garlic cloves.
- Combine in Slow Cooker: Add the rinsed pinto beans, diced onion, minced jalapeno, minced garlic, and 9 cups of water into the slow cooker. Stir to mix all ingredients evenly.
- Cook Beans: Set the slow cooker on low and cook for 8 hours, allowing the beans to soften and the flavors to meld deeply.
- Season and Mash: After cooking, add 1 teaspoon salt and 1/2 cup of salted butter into the slow cooker. Use a potato masher or immersion blender directly in the slow cooker to mash the beans until smooth and creamy, achieving the classic refried texture.
- Adjust Consistency: If the beans are too thick, add small amounts of water and stir until the desired consistency is reached. Taste and adjust salt if necessary.
- Serve: Serve the refried beans warm as a delicious side with tortillas, tacos, or any Mexican-inspired dishes.
Notes
- Soaking beans overnight is optional but can reduce cooking time.
- Use unsalted butter and adjust salt to taste if preferred.
- You can add cumin or chili powder for extra flavor.
- Store leftovers in an airtight container in the refrigerator up to 4 days.
- Freeze any extra beans for up to 3 months.
