Easy Slow Cooker Refried Beans
Slow Cooker Refried Beans
Slow Cooker Refried Beans are a delicious and easy dish that can add a rich flavor to many meals. Making refried beans in a slow cooker frees your hands for other tasks while allowing the beans to soak up all the great flavors. This popular side dish is often used in Mexican cuisine, making it perfect for tacos, burritos, or simply served with rice.
Why Make This Recipe
One of the best things about Slow Cooker Refried Beans is how simple they are to prepare. Using a slow cooker means you can let the beans cook over several hours without constant supervision. You’ll enjoy a healthy dish packed with plant-based protein, fiber, and essential nutrients. Plus, homemade refried beans are often tastier and healthier than canned versions, as you control the ingredients, making them a great choice for family dinners or meal prep.
How to Make Slow Cooker Refried Beans
Making Slow Cooker Refried Beans is easy and requires only a few steps. Follow this guide to create creamy and flavorful beans.
Ingredients:
- 3 cups dried pinto beans
- 1 medium yellow onion
- 1 medium jalapeno (stemmed and minced)
- 4 teaspoons minced garlic
- 9 cups water
- 1 teaspoon salt
- 1/2 cup salted butter
Directions:
- Rinse 3 cups dried pinto beans under cold water and remove any debris. Place them in a 6- to 8-quart slow cooker.
- Dice 1 medium yellow onion and finely mince 1 medium jalapeno and prepare 4 teaspoons minced garlic. Add them to the slow cooker alongside the beans.
- Pour in 9 cups water and add 1 teaspoon salt, stirring to combine. Cover with the lid and cook on low for 8 to 10 hours, or until the beans are very soft.
- Drain the beans in a colander, reserving some of the cooking liquid. Transfer the beans to a food processor or return them to the slow cooker. Use a food processor or a potato masher to puree the beans to your desired consistency, adding reserved cooking liquid as needed for a smoother texture.
- Stir in 1/2 cup salted butter until completely melted. Serve hot and enjoy!
How to Serve Slow Cooker Refried Beans
You can serve Slow Cooker Refried Beans alongside a variety of dishes. They pair well with tacos, burritos, quesadillas, or enchiladas. You can also serve them as a side dish with rice or grilled meats. Top with cheese, sour cream, or fresh cilantro for extra flavor.
How to Store Slow Cooker Refried Beans
To store leftovers, let the beans cool completely. Transfer them to an airtight container and refrigerate. They will stay fresh in the fridge for up to one week. You can also freeze them for longer storage. Just make sure to use a freezer-safe container. When ready to use, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Tips to Make Slow Cooker Refried Beans
- Soaking the beans overnight can help reduce cooking time. However, it’s not necessary.
- Adjust the spiciness by adding more or less jalapeno according to your taste.
- Experiment with spices like cumin or smoked paprika for added flavor.
Variation
You can make spicy refried beans by adding more jalapenos or even a dash of cayenne pepper. For vegetarian refried beans, skip the butter or use a plant-based alternative.
FAQs
1. Can I use canned beans instead?
Yes, if you’re short on time, you can use canned beans. Just rinse them well and reduce the cooking time.
2. How long do these beans last in the fridge?
Slow Cooker Refried Beans can last up to one week in the refrigerator when stored properly.
3. Can I make these refried beans vegan?
Yes! Just replace the salted butter with a plant-based butter or olive oil.
Enjoy your cooking experience with this simple and delightful recipe!
