These Crockpot Refried Beans are SO good (even if they aren’t actually “re-fried.” Make them in the slow cooker and the whole house smells amazing!
So guess what? I discovered that you can eat refried beans that don’t come from a can! You can make a big batch of crockpot refried beans that taste delicious and are WAY cheaper than buying a can of Rosarita’s. We had Creamy Chicken Taquitos the other night, and I served them with some rice and these beans. These turned out so well, I may even take it another step and can them next time. Or at the very least, make a double batch and just freeze a few containers!
I used a recipe from Six Sisters’ Stuff as my starting point for these beans. I just adjusted a little so I didn’t make such a huge batch and played with some of the flavors just a touch. This recipe will yield 5 cups of mashed (and delicious) beans. We like it so much, I have a double batch in the slow cooker right now! I plan to freeze a couple containers and we’ll gobble up the rest in various Mexican dishes over the next week or so. 🙂
- 1 onion, peeled and halved
- 1 lb. pinto beans, rinsed
- ½ jalapeño, ribs and seeds removed
- 1 clove garlic, minced
- 1 tbsp salt
- 2 tbsp pepper
- 1 tbsp cumin
- 3 cups chicken broth
- 3 cups water
- Place everything in the crockpot and stir to combine. Cook on High for 6-8 hours. (Mine were done by 6 hours but dinner wasn't ready, so I left them in there-you're just going to mush them up anyway) 🙂 If the liquid seems low while you're cooking, just add a little extra chicken stock or water.
- Once the beans are cooked, remove the onion, strain them and reserve the liquid. Use a potato masher to smash them into gooey bits. Add the reserved water to get the consistency you want. Serve hot and topped with onions, cheese, sour cream, in a tortilla, use for bean dip...you get the idea. 🙂
Another great use for these Crockpot Refried Beans: