Mexican Style Crock Pot Refried Beans

Why You’ll Love This Recipe

These refried beans are made from scratch, so you control the flavor and texture. Slow cooking enhances the natural creaminess of the beans, while traditional seasonings bring authentic Mexican taste. They’re easy to prepare, require little hands-on time, and can be customized to your spice preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dried pinto beans
• Onion
• Garlic
• Jalapeño (optional)
• Chicken or vegetable broth
• Olive oil or lard
• Ground cumin
• Chili powder
• Salt
• Black pepper

Directions

1. Rinse the dried beans and remove any debris.
2. Place beans, chopped onion, garlic, and jalapeño in the crock pot.
3. Add broth and seasonings, stirring to combine.
4. Cover and cook on low for 8–10 hours or on high for 4–6 hours, until beans are tender.
5. Remove half of the beans and mash them using a potato masher or immersion blender, then return to the crock pot.
6. Heat olive oil or lard in a skillet and stir in the mashed beans, cooking until creamy and thickened.
7. Adjust seasonings to taste and serve warm.

Servings and timing

This recipe makes about 6 servings.
Preparation time is approximately 15 minutes, with slow-cooking time of 8–10 hours on low or 4–6 hours on high.

Variations

Add smoked paprika or chipotle peppers for a smoky flavor. Use black beans instead of pinto beans for a variation. For extra creaminess, stir in a little cheese or sour cream before serving.

Storage/Reheating

Store leftover refried beans in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of water or broth to restore creaminess. They can also be frozen for up to 2 months.

FAQs

Can I use canned beans instead of dried?

Yes, but reduce cooking time significantly and adjust liquid accordingly.

Do I need to soak the beans?

Soaking is optional, but it reduces cooking time and improves digestibility.

Can I make these beans vegan?

Yes, use vegetable broth and olive oil instead of lard.

How do I get the beans creamy?

Mash the beans thoroughly and stir in oil or fat while cooking for a smooth texture.

Can I make this recipe spicy?

Yes, add jalapeños, serranos, or chili powder to taste.

Can I use a different type of bean?

Yes, black beans or kidney beans can be used for a different flavor.

How long can I keep them in the fridge?

Up to 4 days in an airtight container.

Can I freeze refried beans?

Yes, freeze in an airtight container for up to 2 months.

Should I cook the beans in water or broth?

Broth adds more flavor, but water can be used if preferred.

Can I use an immersion blender?

Yes, an immersion blender works well for achieving a smooth, creamy consistency.

Conclusion

Mexican style crock pot refried beans are a creamy, flavorful side dish that’s easy to prepare and perfect for Mexican-inspired meals. With minimal hands-on time and maximum flavor, they’re a versatile addition to tacos, burritos, dips, or as a hearty side dish for any meal.

Mexican Style Crock Pot Refried Beans

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Creamy, flavorful Mexican-style refried beans slow-cooked in a crock pot, perfect as a side for tacos, burritos, or as a dip.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 8–10 hours on low / 4–6 hours on high
• Total Time: 8–10 hours 15 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 1 cup dried pinto beans, rinsed
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, chopped (optional)
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil or lard
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste

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Instructions

1. Rinse the dried beans and remove any debris.
2. Place beans, chopped onion, garlic, and jalapeño in the crock pot.
3. Add broth and seasonings, stirring to combine.
4. Cover and cook on low for 8–10 hours or on high for 4–6 hours until beans are tender.
5. Remove half of the beans and mash them using a potato masher or immersion blender, then return to the crock pot.
6. Heat olive oil or lard in a skillet and stir in the mashed beans, cooking until creamy and thickened.
7. Adjust seasonings to taste and serve warm.

Notes

• Add smoked paprika or chipotle peppers for a smoky flavor.
• Use black beans instead of pinto beans for a variation.
• Stir in a little cheese or sour cream before serving for extra creaminess.
• Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on stovetop with a splash of water or broth.
• Freeze in an airtight container for up to 2 months; add fresh seasonings after reheating if needed.

Nutrition

• Serving Size: 1 cup
• Calories: 180 kcal
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 8 g
• Protein: 9 g
• Cholesterol: 0 mg