Can I use canned beans instead of dried?

While you can use canned beans in a pinch, you'll miss out on the depth of flavor that comes from cooking dried beans from scratch. If using canned, reduce liquid by half and cooking time to about 2 hours on low.

Why did my beans not soften properly?

This typically happens with very old beans or when beans are cooked with acidic ingredients too early. Make sure your beans aren't past their prime, and if you're still having trouble, try adding a pinch of baking soda to the cooking liquid.

Can I double this recipe?

Absolutely! Just make sure your slow cooker is large enough to accommodate the increased volume while still allowing room for the beans to expand as they cook.

Why are my refried beans too watery?

If your mashed beans seem too thin, continue cooking uncovered on high for 20-30 minutes to reduce excess liquid, or simply add fewer tablespoons of the reserved cooking liquid during mashing.

Crockpot Refried Beans Recipe

Description

This slow-cooked Crockpot Refried Beans recipe is incredibly easy and flavorful, requiring minimal effort for maximum results. With simple ingredients like pinto beans, onion, jalapeño, garlic, and savory seasonings, you can make healthy, customizable refried beans at home perfect for burritos, tacos, or as a hearty side dish.

Ingredients

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Main Ingredients

1 pound dry pinto beans, rinsed
1 onion, quartered
1 jalapeño pepper, seeded and sliced
4 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon ground black pepper
1/8 teaspoon ground cumin
4 cups water
2 cups low-sodium chicken broth

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Instructions

Prepare the Ingredients: Rinse the pinto beans thoroughly under cold water, and ensure all other vegetables are cleaned and prepped. Quarter the onion, seed and slice the jalapeño, and mince the garlic.
Add Ingredients to Slow Cooker: Place the rinsed beans, quartered onion, sliced jalapeño, minced garlic, kosher salt, black pepper, and cumin into the crock of a 6-quart slow cooker. Pour in the 4 cups of water and 2 cups of low-sodium chicken broth. Stir to combine everything evenly.
Cook the Beans: Cover and cook on low for 10-12 hours, or on high for 5-6 hours. Check the liquid occasionally and add more water if necessary to keep the beans submerged.
Drain and Mash: Once the beans are tender, strain them, reserving at least half of the cooking liquid. Use a potato masher or an immersion blender to mash the beans to your desired consistency, adding some of the reserved liquid as needed to thin them out.
Season and Serve: Taste the beans and adjust seasoning if required. Serve hot as a side dish, in tacos, burritos, or as you prefer.

Notes

You can substitute vegetable broth for chicken broth to keep this recipe vegetarian.
Control the spiciness by using more or less jalapeño, or omitting it altogether.
If you prefer chunkier beans, mash less; for smoother beans, mash more or use an immersion blender.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
No need to soak the beans before cooking for this recipe.

Nutrition

Serving Size: 1/8 of recipe
Calories: 170
Sugar: 1g
Sodium: 800mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg