Slow Cooker Refried Beans Recipe
These slow cooker refried beans are full of flavor and easy to make in the crockpot for a delicious, Mexican-inspired side dish.
Serving12 people
Ingredients
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- ¼-½ jalapeno pepper, fresh, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot)
- 2 Tablespoons minced garlic
- 3 teaspoon salt
- 1 ¾ teaspoon fresh ground black pepper
- ⅛ teaspoon ground cumin, optional
- 5 cups water
- 4 cups chicken broth
Instructions
- Place the onion, rinsed beans, jalapeño, garlic, salt, pepper, and cumin into a slow cooker.
- Pour in the water and chicken broth and stir to combine.
- Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, and reserve the liquid.
- Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Notes
You can freeze these crockpot refried beans. This recipe makes a lot so if you do not think you will be able to eat it all in about 3-4 days, I suggest putting it in an airtight container and freeze the rest. When you want to eat it, just pull it out about 30-48 hours ahead of time for them to thaw in the fridge.
Chicken broth is one of those things that you do not always think to make since you can quick grab it at the store. However, do not underestimate the amazing flavor you can get from homemade chicken broth! The homemade chicken broth recipe from Taste of Home is a fantastic one, full of great flavor and easy to follow.
Nutrition
Calories: 489 kcal · Carbohydrates: 38 g · Protein: 23 g · Fat: 28 g · Saturated Fat: 16 g · Cholesterol: 78 mg · Sodium: 1532 mg · Potassium: 1032 mg · Fiber: 9 g · Sugar: 5 g · Vitamin A: 1464 IU · Vitamin C: 11 mg · Calcium: 438 mg · Iron: 4 mg