Description
This Slow Cooker Refried Beans recipe offers a flavorful and hands-off approach to making creamy, tender refried beans. Using dried pinto beans cooked slowly with onion, jalapeno, and garlic enhances their natural earthiness. The beans are then mashed and enriched with butter, creating a comforting dish perfect for Mexican meals or as a hearty side.
Ingredients
Scale
Beans and Aromatics
- 3 cups dried pinto beans
- 1 medium yellow onion, diced
- 1 medium jalapeno, stemmed and minced
- 4 teaspoons minced garlic
- 9 cups water
- 1 teaspoon salt
Finishing
- 1/2 cup salted butter
Instructions
- Prepare the Beans: Rinse the dried pinto beans thoroughly under cold water to remove any dirt or debris. Place the beans in the slow cooker.
- Add Aromatics and Water: Add the diced onion, minced jalapeno, minced garlic, salt, and 9 cups of water to the slow cooker with the beans. Stir gently to combine.
- Slow Cook: Cover the slow cooker and cook the beans on low heat for 8 hours, or until the beans are tender and fully cooked.
- Mash the Beans: Once cooked, using a potato masher or an immersion blender, mash the beans to your preferred consistency, leaving some beans whole for texture if desired.
- Add Butter and Mix: Stir in the half cup of salted butter into the mashed beans until fully melted and incorporated, creating a creamy texture.
- Adjust Seasoning and Serve: Taste the refried beans and adjust salt if necessary. Serve warm as a side dish, in burritos, or as a dip.
Notes
- For a spicier variation, leave some jalapeno seeds in or add a pinch of cayenne pepper.
- If you prefer a thicker consistency, cook the beans for an additional 30 minutes with the slow cooker lid ajar to evaporate excess liquid.
- These beans can be refrigerated for up to 5 days or frozen for up to 3 months.
- Using salted butter adds flavor, but you can substitute with olive oil or a dairy-free alternative for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Mexican
