These Crockpot Refried Beans are SO good (even if they aren’t actually “re-fried.” Make them in the slow cooker or the pressure 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. 🙂 I’ve also made the recipe in my Crockpot Express and I love how quickly I can have homemade refried beans on the table. Either way, these are a winner!
These Crockpot Refried Beans are SO good (even if they aren't actually "re-fried." Make them in the slow cooker or the pressure cooker and the whole house smells amazing!
- 1 onion peeled and halved
- 1 lb. pinto beans rinsed
- 1/2 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. 🙂
Add all the ingredients to the pot, press Beans/Chili and adjust time to 50 minutes. Allow a natural pressure release when cook time is up. Transfer to another bowl and follow instructions above for mashing.
Store beans in an airtight container in the refrigerator. You can also freeze them in one cup portions for use later!
Another great use for these Crockpot Refried Beans: