Description
This Slow Cooker Refried Beans recipe offers a hearty, flavorful, and creamy bean side dish prepared effortlessly over several hours. Using dried pinto beans, aromatic onion, jalapeno, and garlic, this recipe delivers a deliciously authentic taste perfect as a base for Mexican meals or as a standalone dip.
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
Fat
- 1/2 cup salted butter
Instructions
- Rinse and Soak Beans: Rinse the dried pinto beans thoroughly under cold water to remove any debris or dust. Optional step: Soak the beans overnight or for at least 6–8 hours to reduce cooking time, though this is not mandatory with slow cooker methods.
- Combine Ingredients in Slow Cooker: Place the rinsed beans, diced onion, minced jalapeno, minced garlic, and water into the slow cooker. Stir gently to combine.
- Cook Beans: Cover and cook on low heat for 8 hours or until the beans are tender and fully cooked through. Depending on your slow cooker, you can cook on high for about 4 hours but low is preferred for best texture.
- Drain and Reserve Liquid: Once beans are tender, drain the cooking liquid but reserve some of it to adjust consistency later.
- Mash Beans: Add the cooked beans back to the slow cooker or transfer to a large bowl. Using a potato masher or immersion blender, mash the beans to your desired texture, creamy or chunky.
- Add Butter and Salt: Stir in the salted butter and 1 teaspoon of salt. Mix until the butter is melted and fully incorporated. Adjust seasoning as needed.
- Adjust Consistency: If the beans are too thick, add some reserved cooking liquid a little at a time until you get a smooth, spreadable consistency typical of refried beans.
- Serve Warm: Serve the refried beans warm as a side dish, in burritos, or as a dip paired with chips.
Notes
- For extra flavor, you can sauté the onion, jalapeno, and garlic before adding them to the slow cooker.
- Use unsalted butter if you prefer to control the saltiness more precisely.
- The beans can be made ahead and refrigerated for up to 4 days or frozen for longer storage.
- If you want a vegetarian version, substitute salted butter with olive oil or a vegan butter alternative.
- Adjust the jalapeno quantity to control the spice level.
