Crockpot Refried Beans are an easy, flavorful, and healthier alternative to canned beans, made from scratch with simple ingredients. Slow-cooking dried pinto beans with garlic, onions, and spices infuses them with a deep, rich flavor, resulting in a creamy, delicious dish perfect as a side or for use in tacos, burritos, and dips. With the convenience of the crockpot, you can set it and forget it, letting the beans simmer all day until they reach the perfect consistency. This recipe is not only budget-friendly but also easily customizable to your taste preferences.
Ingredients:
- 1 lb dried pinto beans, rinsed
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 6 cups water or vegetable broth
- 1 tablespoon olive oil (for extra creaminess)
Instructions:
- Prepare the beans: Rinse the dried pinto beans and discard any debris. No need to soak them beforehand.
- Add ingredients to the crockpot: Place the beans in the crockpot, then add the chopped onion, minced garlic, cumin, chili powder, smoked paprika, oregano, pepper, and salt. Pour in the water or vegetable broth.
- Cook the beans: Cover the crockpot and cook on low for 8-10 hours, or on high for 4-5 hours, until the beans are tender.
- Mash the beans: Once the beans are fully cooked, use a potato masher or an immersion blender to mash them to your desired consistency. If the beans are too thick, add a little water or broth to thin them out. Stir in the olive oil for extra creaminess.
- Serve: Adjust the seasoning with more salt if needed, and serve the refried beans as a side dish or use them in your favorite Mexican dishes like tacos, burritos, or tostadas.
These Crockpot Refried Beans are creamy, flavorful, and a versatile addition to any meal, made effortlessly with the help of your slow cooker!
