Mexican Style Crock Pot Refried Beans
Creamy, flavorful Mexican-style refried beans slow-cooked in a crock pot, perfect as a side for tacos, burritos, or as a dip.
- 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
Instructions
- Rinse the dried beans and remove any debris.
- Place beans, chopped onion, garlic, and jalapeño in the crock pot.
- Add broth and seasonings, stirring to combine.
- Cover and cook on low for 8–10 hours or on high for 4–6 hours until beans are tender.
- Remove half of the beans and mash them using a potato masher or immersion blender, then return to the crock pot.
- Heat olive oil or lard in a skillet and stir in the mashed beans, cooking until creamy and thickened.
- 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
