Slow Cooker Refried Beans
This Slow Cooker Refried Beans recipe is a simple and flavorful way to make creamy refried beans without the hassle of constant stirring. Perfect as a side dish or a filling for tacos and burritos, these beans are versatile and satisfying.
Equipment
- 1 slow cooker
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 fork or potato masher
- 1 large mixing bowl
Ingredients
- 2 cups dry pinto beans Rinse and soak for at least 6 hours or overnight.
- 1 onion diced
- 4 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth
- to taste salt
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- optional toppings shredded cheese, cilantro, sour cream Add as desired.
Instructions
- Rinse the pinto beans under cold water, removing any debris, and soak them in water for at least 6 hours or overnight. If short on time, you can skip soaking but may need an additional hour of cooking.
- Drain the soaked beans and place them in the slow cooker.
- Add the diced onion, minced garlic, cumin, chili powder, vegetable broth, olive oil, black pepper, and a pinch of salt to the slow cooker. Stir to combine all the ingredients well.
- Cover and set the slow cooker to low heat. Cook for about 8 hours, or until the beans are tender.
- Once cooked, use a fork or potato masher to mash the beans to your desired consistency. If you prefer a creamier texture, you can blend the beans using an immersion blender or regular blender in batches.
- Taste the refried beans and adjust the seasoning as needed, adding more salt or spices to suit your preference.
- Serve warm as a side dish or use in your favorite recipes.
Notes
For a smokier flavor, consider adding a few slices of cooked bacon or chipotle pepper.
These refried beans can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
Feel free to customize with your favorite herbs or spices for additional flavor!