Description
A flavorful and creamy Slow Cooker Refried Beans recipe that’s perfect as a side dish, taco filling, or dip. Made with simple ingredients and cooked to tender perfection in a slow cooker, these beans are both vegan and gluten-free, offering a healthy and satisfying addition to your Mexican-inspired meals.
Ingredients
Scale
Beans and Vegetables
- 2 cups dried pinto beans, rinsed
- 1 small onion, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 ½ teaspoons salt, add to taste
Liquids and Fats
- 7 cups water
- 2 tablespoons olive oil or butter (optional, for creaminess)
Instructions
- Prepare Ingredients: Rinse 2 cups of dried pinto beans thoroughly under cold water, chop 1 small onion, and mince 3 cloves of garlic carefully.
- Add to Slow Cooker: Combine the rinsed beans, chopped onion, minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon black pepper, and 7 cups of water in a 6-quart slow cooker. Mix to distribute the spices evenly.
- Cook Beans: Set the slow cooker to high and cook for 6 to 7 hours or on low for 10 to 12 hours, until the beans are very soft and tender.
- Drain and Reserve Liquid: Once cooked, reserve about 1 cup of the cooking liquid and drain the remaining liquid from the beans.
- Mash Beans: Using an immersion blender, potato masher, or food processor, mash the beans to your desired consistency. Gradually add back the reserved cooking liquid to achieve a creamy texture.
- Season and Add Fat: Stir in salt to taste and 2 tablespoons of olive oil or butter if desired for added creaminess. Taste and adjust seasoning as needed.
- Serve Warm: Serve the refried beans warm as a side dish, taco filling, or dip. They pair perfectly with a variety of Mexican dishes.
Notes
- For a smoky flavor, add a diced chipotle pepper in adobo or a pinch of smoked paprika before cooking.
- These beans freeze well; store in freezer-safe containers for up to 3 months.
