Description
Learn how to make delicious Slow Cooker Refried Beans that are creamy, flavorful, and perfect as a side dish or filling for tacos and burritos.
Ingredients
Scale
Ingredients:
- 2 cups dried pinto beans (rinsed)
- 6 cups water
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil or butter (optional for mashing)
Instructions
- Step 1: Place the rinsed beans, water, onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper into a slow cooker. Stir to combine.
- Step 2: Cover and cook on high for 5–6 hours or on low for 8–9 hours, or until beans are very soft and mashable.
- Step 3: Once cooked, drain most of the excess liquid (reserve about 1/2 cup). Mash the beans with a potato masher or blend with an immersion blender to desired consistency, adding reserved liquid as needed. Stir in olive oil or butter for extra creaminess if desired. Taste and adjust salt and spices. Serve warm.
Notes
- These refried beans freeze well—store in airtight containers for up to 3 months.
- Add a dash of hot sauce or jalapeño for heat.
- Use as a side dish, taco filling, or burrito base.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 1g
- Sodium: 330mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
