Crock Pot Frijoles Refritos Refried Beans
Transform your kitchen into a hub of authentic flavor with this Crock Pot Frijoles Refritos (Refried Beans). This slow-cooker recipe combines tender, creamy pinto beans with aromatic garlic, onion, and a hint of heat from jalapeño, infused with warm spices like cumin and oregano. Perfectly mashed and finished with a drizzle of hot oil or lard for that classic, velvety texture, these refried beans are a versatile Mexican-inspired dish that pairs beautifully with tacos, burritos, or as a hearty side. With minimal prep and hours of rich, slow-simmered flavor, this recipe is a fuss-free way to bring homemade comfort food to your table. Garnish with fresh cilantro for a pop of color and serve warm for a truly satisfying dining experience. Ideal for meal prep or feeding a crowd, this dish is sure to become a staple in your weekly rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups dried pinto beans
- 1 medium yellow onion
- 3 large garlic cloves
- 1 medium jalapeño pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons vegetable oil or lard
- 6 cups water
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Rinse the dried pinto beans under cold water and pick out any debris or damaged beans.
Peel and roughly chop the yellow onion. Peel the garlic cloves, but leave them whole.
Slice the jalapeño pepper in half lengthwise, removing the seeds if you prefer less heat.
In a large crock pot (slow cooker), combine the rinsed beans, chopped onion, whole garlic cloves, sliced jalapeño, ground cumin, and dried oregano.
Add 6 cups of water to the crock pot, ensuring the beans are completely submerged.
Set the slow cooker to LOW and cook for 7-8 hours, or until the beans are soft and tender. Stir occasionally if possible.
Once the beans are cooked, carefully remove the jalapeño halves and transfer about 1 cup of cooking liquid to a bowl. Reserve it for later use.
Using a potato masher or an immersion blender, mash the beans directly in the crock pot until they reach your desired consistency. For a thicker consistency, mash more; for a thinner consistency, stir in some of the reserved cooking liquid.
In a small skillet, heat the vegetable oil or lard over medium heat until shimmering. Pour the hot oil over the mashed beans in the crock pot and stir to combine. This step enhances the flavor and adds richness.
Season the beans with salt and black pepper, taste, and adjust seasoning as needed.
Serve warm, garnished with fresh cilantro if desired, as a side dish or filling for tacos, burritos, or tostadas.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5611 mg | 244% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 6.6 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1903 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
