Crockpot Refried Beans

Crockpot Refried Beans are delicious, easy, and so versatile. They’re useful for tons of Mexican dishes, and make a great side dish or dip too!

Homemade Refried Beans

Making refried beans in a Crockpot is so easy! In just a few simple steps, you can have a batch of delicious beans that are perfect for burritos, nachos, or just eating on their own.

There are many different ways that you can use these slow cooker refried beans, and you can make some simple variations to make them exactly how you like them. Make them cheesy, more (or less) spicy, or turn them into a dip.

Why You’ll Love this Refried Beans Recipe:

• SIMPLE: There’s nothing easier than throwing ingredients into a Crockpot. Let this recipe cook itself!
• HEALTHY: This might be surprising, but these creamy beans are quite good for you. They’re a great source of protein, and high in fiber!
• VERSATILE: You can use refried beans in a variety of dishes, in a variety of ways. Serve them on the side of your favorite Mexican dishes, or use them to make burritos, tacos, and more!

How to Make Crockpot Refried Beans

Be sure to see the recipe card below for full ingredients & instructions!

1. Place the rinsed beans, onion, jalapeño, garlic, salt, pepper, and cumin in the pot of a 6-quart slow cooker.
2. Cook on low for 10-12 hours.
3. When the cooking time is up, strain the beans, reserving at least half of the liquid.
4. Mash the beans with a potato or bean masher and finish with an immersion blender.

What are refried beans?

Refried beans is a Mexican/Tex-Mex dish made of cooked and mashed beans. Usually, refried beans are made with pinto beans, but they are also commonly made with black beans.

Do I need to soak my beans overnight?

Nope! All you need to do is rinse your beans and toss them in the crockpot. You can soak your beans overnight if you prefer, though.

How can I make crockpot refried beans less spicy?

If you’re sensitive to spice, you can either remove the ribs and seeds of the jalapeño before adding it, or substitute with a 4-ounce can of diced green chiles, which are much milder in flavor.

Can I make crockpot refried beans vegetarian?

Absolutely! All you need to do is use vegetable broth or water in place of the chicken broth.

What will happen if I eat undercooked beans?

Unfortunately, beans are not safe to eat unless they have been fully cooked. Fully cooked beans are tender and creamy, and some of them may even split open. If you accidentally eat undercooked beans, you may experience gastrointestinal upset or vomiting. If these symptoms are severe or persistent, it’s a good idea to visit the ER.

Serving Suggestions

You can use homemade refried beans in a variety of ways! Here are some ideas for how to serve them:

• On the side: Refried beans make a great side dish! Serve them with some rice and vegetables on a plate of enchiladas (or any favorite dish) for a complete meal.
• In burritos: Spread the beans onto a tortilla, add some rice, cheese, and your favorite fillings, and roll up that burrito!
• On nachos: Use them as a topping on nachos, along with your favorite toppings.

This recipe is simple, affordable, and can be tailored to fit any dietary need or preference. Whether you’re vegan, gluten-free, or just looking for a quick and healthy side option, these refried beans are sure to please.

Storage Instructions

Store leftover refried beans in an airtight container in the refrigerator for up to 4 days.

Freezing Instructions

Crockpot refried beans make a great freezer meal! They’re wonderful to have on hand to add to tacos, burritos, or tostadas. Simply portion and freeze the beans in Ziplock bags for up to 1 month. Allow the beans to thaw in the refrigerator overnight before reheating.

Refried Bean Variations

• Vegetarian: Swap the chicken broth for vegetable broth or water.
• Mild: Remove the seeds and ribs of the jalapeño or substitute with a 4-ounce can of diced green chiles.
• Hot: Leave the seeds and ribs of the jalapeño or add a second jalapeño.
• Cheesy: Once blended, add 8 ounces of shredded cheddar cheese.
• Refried Black Beans: Use black beans instead of pinto beans.
• Bean Dip: Once blended, add 1 cup of sour cream and 1 envelope of taco seasoning. Top with cheese and/or taco meat if desired.

Make It A Meal

Refried beans are great to eat simply with some tortilla chips. But they also make a great side dish and filling for lots of meals. Add them to turkey tacos, taquitos, a layered dip, or taco casserole!

More Mexican Recipes We Love

• Mexican Lasagna
• Mexican Corn on the Cob
• Easy Mexican Rice Recipe
• Mexican Pasta Salad

These Crockpot refried beans are so easy and so delicious. Serve them with any of your Tex-Mex favorites, and change them up to make them your own.

More Meatless Crockpot Recipes to Try:

• Easy Ramen Recipe 
• Vegetarian Lasagna
• Air Fryer Teriyaki Tofu 
• Buffalo Chickpea Dip

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Print

Crockpot Refried Beans Recipe

Homemade Refried Beans are a delicious, healthy, and affordable alternative to the canned variety. They are so easy to make in a Crockpot, and can be customized to your liking.

Course appetizer/dip, Side Dish

Cuisine Mexican

Prep Time 5 minutes

Cook Time 12 hours

Total Time 12 hours 5 minutes

Servings 8 people

Calories 215kcal

Author Becky Hardin – The Cookie Rookie

Equipment

• Crockpot (click for my favorite)
• Immersion Blender (optional)

Ingredients

• 1 pound dry pinto beans rinsed
• 1 onion quartered
• 1 jalapeño pepper seeded and sliced
• 4 cloves garlic minced
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• ⅛ teaspoon ground cumin
• 4 cups water
• 2 cup low-sodium chicken broth

Instructions

• Place the rinsed beans, onion, jalapeno, garlic, salt, pepper, and cumin in the crock of a 6-quart slow cooker. Pour in the water and chicken broth and stir to combine.
  1 pound dry pinto beans, 1 onion, 1 jalapeño pepper, 4 cloves garlic, 1 tablespoon kosher salt, 1 teaspoon ground black pepper, ⅛ teaspoon ground cumin, 4 cups water, 2 cup low-sodium chicken broth
  
• Cook on low for 10-12 hours, or on high for 5-6 hours, adding more water as needed.
  
• When the cooking time is up, strain the beans, reserving at least half of the liquid. Use a potato masher or immersion blender to mash the beans, adding the reserved liquid to thin out the beans if necessary.
  

Notes

• To make these beans vegetarian, swap the chicken broth for vegetable broth or more water.
• For milder beans, remove the seeds and ribs of the jalapeño or substitute with a 4-ounce can of diced green chiles.
• For hotter beans, leave the seeds and ribs of the jalapeño or add a second jalapeño.
• For cheesy beans, once blended, add 8 ounces of shredded cheddar cheese.
• Use black beans instead of pinto beans to make refried black beans.
• To make bean dip, once blended, add 1 cup of sour cream and 1 envelope of taco seasoning. Top with cheese and/or taco meat if desired.

Storage: Store crockpot refried beans in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Nutrition

Calories: 215kcal | Carbohydrates: 38g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 903mg | Potassium: 875mg | Fiber: 9g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 3mg

The post Crockpot Refried Beans appeared first on The Cookie Rookie®.