Description
This Slow Cooker Refried Beans recipe offers a simple, hands-off approach to making creamy and flavorful refried beans from dried pinto beans. Perfect for serving as a side dish, in burritos, or as a dip, this recipe utilizes a slow cooker to tenderize the beans with onions, jalapeno, and garlic, and finishes with butter for rich taste and smooth texture.
Ingredients
Scale
Beans and Vegetables
- 3 cups dried pinto beans
- 1 medium yellow onion, diced
- 1 medium jalapeno, stemmed and minced
- 4 teaspoons minced garlic
Liquids and Seasonings
- 9 cups water
- 1 teaspoon salt
- 1/2 cup salted butter
Instructions
- Prepare the Beans: Rinse the dried pinto beans thoroughly under cold water, picking out any debris or damaged beans. This ensures clean beans for cooking.
- Combine Ingredients in Slow Cooker: In the slow cooker, add the rinsed pinto beans, diced yellow onion, minced jalapeno, minced garlic, and 9 cups of water. Stir to combine.
- Cook the Beans: Cover and cook on low for 8 hours, or until the beans are completely tender and starting to break apart. The slow cooking process softens the beans without the need for soaking.
- Drain and Season: Once cooked, drain excess liquid from the beans, reserving some of the cooking liquid to adjust consistency if needed. Stir in 1 teaspoon salt for seasoning.
- Mash the Beans: Using a potato masher or immersion blender, mash the beans directly in the slow cooker or transfer to a bowl. Add the 1/2 cup salted butter and mix well until creamy and smooth. Add reserved cooking liquid little by little to reach desired consistency.
- Serve: Serve the refried beans warm as a side, filling for burritos, or as a delicious dip with chips.
Notes
- If you prefer less heat, remove jalapeno seeds before mincing.
- For a vegetarian variation, substitute salted butter with vegetable oil or vegan butter.
- Leftover refried beans can be stored in an airtight container in the refrigerator for up to 5 days.
- To reheat, warm gently on stovetop or microwave with a splash of water to loosen texture.
- Soaking the beans overnight is optional but can reduce cooking time if desired.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Mexican
