Description
Slow Cooker Refried Beans are creamy homemade crockpot beans made with pinto beans, onion, garlic, jalapeno, and simple spices for a flavorful Mexican side dish.
Ingredients
Scale
- 1 bag (16 oz) dry pinto beans
- 6 cups water
- 1 onion diced
- 1/2 jalapeno pepper seeded and minced
- 1 tablespoon minced garlic
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
Instructions
- Sort and rinse the dry pinto beans to remove debris
- Dice the onion and mince the jalapeno pepper
- Place beans, water, onion, jalapeno, garlic, salt, pepper, and cumin into a slow cooker
- Stir ingredients well to combine
- Cover and cook on high for 6 to 8 hours until beans are soft and tender
- Mash beans with a potato masher until creamy and refried bean texture forms
- Serve warm with toppings such as shredded cheddar cheese or fresh cilantro
Notes
- If cooking longer than 6 hours add one additional cup of water
- If beans appear too runny drain some liquid then mash and slowly add liquid back to reach desired consistency
- Recipe makes a large batch perfect for freezing or meal prep
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1
- Sodium: 420
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 9
- Protein: 11
- Cholesterol: 0