Turn to your crockpot for the most flavorful refried beans – without the refry! You’re going to love how easy and delicious these Slow Cooker Refried Beans are!
You all know by now that I am obsessed with my slow cooker. It truly is a lifesaver and there is nothing like coming home to a hot meal after a long day. We are back into swim season now which means practices every night. Every.Single.Night.
Don’t get me wrong, I actually look forward to sitting on the pool deck and relaxing for an hour, watching the boys work their little butts off. I also love that they come home thoroughly exhausted and ready for bed 🙂
So devious am I…
We are all about Mexican in our house. We take it however we can get it – burritos, tacos, enchiladas, nachos – we love it ALL! Since beans are a crucial part of any Mexican meal (at least for us…) I love making up these beans in the slow cooker, eliminating one part of the meal prep process at night.
These beans will pretty much blow you away with their amazing flavor and texture. No, they are not refried. They just look, taste, and act like refried beans but are infinitely more healthy.
Slow Cooker Refried Beans are the perfect accompaniment to your favorite enchiladas and make the most delicious bean and cheese burritos for a quick dinner later on in the week. I make my own homemade flour tortillas for maximum deliciousness.
Try this recipe once and I just bet you won’t be buying canned any more 🙂
Slow Cooker Refried Beans
- 3 cups dry pinto beans rinsed and picked through
- 1 jalapeno pepper seeded and chopped
- 1 yellow onion peeled and quartered
- 3 cloves garlic minced
- 2 tsp pepper
- 1 tsp salt
- 1 tsp ground cumin
- 64 oz low sodium chicken broth or stock plus enough water to cover beans entirely
- Place beans, chopped jalapeno, onion quarters, garlic, and seasonings into a slow cooker.
- Pour the broth over the top and stir gently. If the beans are not covered, add water until they are.
- Cook beans on high for 8-9 hours, checking occasionally and adding additional water if needed.
- Check for tenderness and then strain off the liquid, reserving it in a small bowl.
- Mash the beans with a potato masher, adding in liquid until desired consistency is reached.
More Mexican favorites:
Chipotle Inspired Pico de Gallo
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This is BY FAR my FAVORITE recipe for refried beans…now I just need to convert it fir the Instant Pot. Have you done this already perhaps?
Trish - Mom On Timeout says
I appreciate that so much! I have not attempted that yet but I’ll add it to my testing list Sharon. Thanks!
Can I ask about the amount of liquid? 8 cups of stock seems like a lot. Especially confusing is the note about adding more liquid if the stock doesn’t cover the beans – I would think 8 cups would be enough to cover the beans easily. So, before digging in to this, is the 64oz a typo?
Please and thanks 🙂
Trish - Mom On Timeout says
That would be correct Mark – the beans require a lot of water to cook completely.
This is a great recipe! Will it work for black beans?