Description
This Slow Cooker Refried Beans recipe is a flavorful, hearty dish made with dried pinto beans slowly cooked to perfection with onions, jalapeno, garlic, and butter. Perfect as a side or base for Mexican meals, these refried beans are creamy and rich without the need for frying, offering a hands-off and easy preparation.
Ingredients
Scale
Beans and Vegetables
- 3 cups dried pinto beans
- 1 medium yellow onion, diced
- 1 medium jalapeno, stemmed and minced
- 4 teaspoons minced garlic
Liquids and Seasoning
- 9 cups water
- 1 teaspoon salt
- 1/2 cup salted butter
Instructions
- Prepare Ingredients: Rinse the dried pinto beans thoroughly under cold water to remove any debris. Dice the yellow onion, stem and mince the jalapeno, and measure out the minced garlic.
- Combine in Slow Cooker: Place the rinsed beans, diced onion, minced jalapeno, minced garlic, and water into the slow cooker. Stir to combine evenly.
- Cook Beans: Cover the slow cooker with the lid and cook on low heat for 8 hours. This slow cooking method allows the beans to soften thoroughly and the flavors to meld.
- Check and Season: After 8 hours, check the beans for tenderness. Add the salt and butter, then use a potato masher or immersion blender to mash the beans to your preferred consistency, creating creamy refried beans without frying.
- Final Stir and Serve: Mix the beans well to incorporate the butter and seasoning, then serve warm as a side dish or in your favorite Mexican recipes.
Notes
- Soaking the beans overnight is optional but can reduce cooking time.
- Adjust jalapeno amount to control heat level.
- For a vegan version, substitute butter with olive oil or vegan margarine.
- Add cumin or chili powder for extra flavor nuances.
- Use an immersion blender carefully to avoid over-pureeing the beans; some texture is desirable.
