Mexican Style Crock Pot Refried Beans
Creamy and flavorful refried beans made easily in the crock pot with simple ingredients and bold spices. These slow-cooked beans are rich, comforting, and perfect for a variety of meals.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Total Time: 8 hours 10 minutes - 10 hours 10 minutes
- Yield: 6-8 servings
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
- Dried pinto beans
- Onion, chopped
- Garlic, minced
- Jalapeño (optional)
- Chicken broth or water
- Cumin
- Chili powder
- Salt
- Black pepper
- Bay leaves
- Olive oil or lard
Instructions
- Rinse and sort dried pinto beans, removing debris.
- Add beans, onion, garlic, jalapeño, cumin, chili powder, bay leaves, salt, and black pepper to the crock pot.
- Pour in enough broth or water to cover beans by a few inches.
- Cover and cook on low for 8–10 hours or high for 5–6 hours until beans are tender.
- Remove bay leaves.
- Transfer beans to a bowl with a slotted spoon, reserving cooking liquid.
- Mash beans to desired consistency, adding reserved liquid as needed.
- Stir in olive oil or lard for richness and adjust seasoning.
- Serve warm or use in other dishes.
Notes
- Use vegetable broth for a vegetarian version.
- Add bacon for a smoky flavor.
- Squeeze lime juice for brightness.
- Store in the refrigerator for up to 5 days.
- Freeze for up to 3 months.
- Add liquid when reheating to adjust consistency.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
