Refried Beans Crock Pot
Transform your meal prep routine with this easy and flavorful Refried Beans Crock Pot recipe, a true staple for Mexican-inspired dishes. Made with wholesome dried pinto beans, aromatic spices like cumin and chili powder, and the optional kick of jalapeño, these refried beans cook low and slow in a crock pot, delivering perfect creaminess and rich, authentic flavors. With just 15 minutes of prep time, this hands-off recipe is ideal for busy days, while still offering a homemade touch for your favorite sides, dips, tacos, burritos, or enchiladas. Customize the texture to your liking—chunky or smooth—and enjoy a nutritious, budget-friendly dish that’s freezer-friendly for future meals. Whether you're meal prepping or hosting a fiesta, these slow-cooked refried beans are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups dried pinto beans
- 1 medium white onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, diced (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon salt
- 6 cups vegetable or chicken broth
- 2 tablespoons olive oil or butter (optional)
Instructions
Rinse the dried pinto beans thoroughly under cold water, discarding any stones or debris.
Add the rinsed beans to the crock pot along with the diced white onion, minced garlic, jalapeño (if using), cumin, and chili powder.
Pour in the vegetable or chicken broth, ensuring the beans are fully submerged. Stir gently to combine the ingredients.
Cover the crock pot and set it to cook on low for 8 hours or on high for 4-5 hours, until the beans are very tender.
Once the beans are cooked, carefully drain most of the cooking liquid, reserving about 1 cup for later use.
Use an immersion blender, potato masher, or the back of a wooden spoon to mash the beans to your desired consistency. For creamier texture, blend in small increments, adding the reserved liquid as needed.
Stir in the salt and olive oil or butter (if using) to enhance the flavor and texture.
Taste and adjust seasoning as needed, adding more salt or spices to suit your preference.
Serve warm as a side dish, dip, or filling for tacos, burritos, or enchiladas. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13132 mg | 571% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 11.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2193 mg | 47% | |
*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.
