How To Make Slow Cooker Refried Beans
Skip the canned beans and learn how to make the best slow cooker refried beans at home! This healthier version uses clean ingredients, with no added fat or preservatives. It’s simple to prep a large batch and enjoy smooth, seasoned refried beans as an easy side or dip with your favorite Mexican dishes.
Servings 8
Calories 213kcal
Equipment
- Slow Cooker
- immersion blender or potato masher
Ingredients
- 1 pound dried pinto beans rinsed and sorted
- 1 medium onion finely diced
- 1 –2 jalapeño peppers seeded and minced (adjust to heat preference)
- 4 cloves garlic minced
- 1 14.5 oz can fire-roasted diced tomatoes, undrained
- 4 cups vegetable or chicken broth
- 2 cups water more as needed
- 1 tablespoon taco seasoning optional, for added flavor
- Salt to taste optional, depending on seasoning blend
Instructions
- Add beans, onion, jalapeño, garlic, diced tomatoes (with juice), broth, and water to a 6-quart slow cooker
- Cover and cook on low for 8-10 hours or high for 4-5 hours, until beans are tender
- Drain most of cooking liquid into a bowl, reserving it for later
- Use an immersion blender or potato masher to mash beans in slow cooker until smooth, adding reserved cooking liquid as needed to achieve desired consistency
- Taste and adjust seasoning, adding taco seasoning and salt if desired, and give it one more blend or mash to combine
- Serve warm as a side dish, in tacos, or as a topping for tostadas
Notes
- Store leftover beans in an airtight container in the fridge for 3-4 days.
- Freeze portions in airtight containers or freezer bags for up to 3 months; thaw in the fridge overnight.
- Reheat on the stovetop over medium-low with a splash of broth or water, or microwave in 1-minute intervals, stirring and adding liquid as needed.
- No need to soak the beans overnight, but a quick soak can shorten cooking time and aid digestion.
- If the beans are too thick, stir in reserved cooking liquid a little at a time.
- If the beans are too thin, mash them more and let them sit uncovered on the warm setting for 10-15 minutes.
- To double the recipe, use an 8-quart slow cooker. For a 6-quart slow cooker, stick to a single batch.
- Boost flavor by adding extra spices before mashing.
Nutrition
Calories: 213kcal | Carbohydrates: 38g | Protein: 13g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 472mg | Potassium: 841mg | Fiber: 9g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 3mg