Let me tell you, homemade refried beans are a total game-changer! Once you try making them in the crockpot, you’ll never go back to the canned stuff. These beans are creamy, flavorful, and the perfect side dish for tacos, burritos, or just scooping up with some tortilla chips. Plus, they’re super easy to make—you just throw everything in the crockpot and let it work its magic. Perfect for busy families or meal prepping for the week! Let’s do this!
What You’ll Need:
- 2 cups dried pinto beans
- 6 cups water
- 1 medium onion, peeled and halved
- 3 garlic cloves, peeled
- 1 tsp ground cumin
- 1 tsp chili powder (optional for a bit of spice)
- 1 bay leaf
- 1 tsp salt (to taste, added after cooking)
- 2 tbsp butter or olive oil (for mashing)
Pro Tips:
- No Soaking Needed: You don’t need to soak the beans overnight—just rinse them well and toss them in!
- Mash to Your Liking: If you like super smooth beans, use an immersion blender. For a chunkier texture, mash with a potato masher.
- Adjust the Salt: Wait until after the beans are cooked to add salt so they don’t get tough while cooking.
- Customize the Flavor: Feel free to add a splash of lime juice, diced jalapeños, or even a handful of shredded cheese for extra flavor.
- Make It Kid-Friendly: If your kids aren’t into spices, skip the chili powder and go easy on the cumin.
Tools You’ll Need:
- Crockpot (slow cooker)
- Potato masher or immersion blender
- Wooden spoon
- Measuring cups and spoons
Substitutions and Variations:
- Use black beans instead of pinto beans for a different twist.
- Swap butter for olive oil to make it dairy-free.
- Add a splash of lime juice or a pinch of smoked paprika for a flavor boost.
- If you’re short on time, use canned beans (just reduce the water and cooking time).
Make-Ahead Tips:
You can make these beans up to 3 days ahead and reheat them when needed. They also freeze really well for up to 3 months—just thaw and reheat!
Instructions:
1. Rinse the Beans
Rinse your dried pinto beans thoroughly in a colander under cold water.
2. Add Ingredients to Crockpot
Place the rinsed beans, water, onion halves, garlic cloves, cumin, chili powder (if using), and bay leaf into the crockpot. Stir to combine.
3. Cook Low and Slow
Set your crockpot to LOW and cook for 8-9 hours (or HIGH for 5-6 hours) until the beans are tender.
4. Remove Extras and Mash
Once the beans are cooked, remove the onion, bay leaf, and any large garlic pieces. Mash the beans with a potato masher, adding butter or olive oil, until they’re the consistency you like.
5. Season and Serve
Stir in salt to taste, and adjust seasonings if needed. Serve warm with your favorite Mexican dishes or as a dip for chips!
Leftovers and Storage:
- Store leftover beans in an airtight container in the fridge for up to 5 days.
- Freeze portions in freezer-safe containers for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of water if needed to loosen them up.
Conclusion:
There you have it—delicious, creamy refried beans made right in your crockpot! Whether you’re meal prepping or feeding a hungry family on taco night, this recipe is a total lifesaver. Give it a try, and let me know how it turns out in the comments! Did your family love it? Have any fun twists to share? I’d love to hear! 😊
