Watch how to make a top-rated recipe for Crockpot Refried Beans. The secret is to use your slow cooker! Dry pinto beans are cooked for hours with garlic, jalapeno peppers, and seasonings. Slow cooking gives them plenty of flavor. They’re fat free!
These Crockpot Refried Beans are very easy to make but I am not used to having jalapeno peppers in them, so I left them out. This does make a very large batch of refried beans so you may want to cut some things in half while leaving other things at the stated amounts. I made a half batch and cut the beans, water and garlic in half, reduced salt to 1 1/2 teaspoons but doubled the cumin. Just to fit my tastes. Other folks loved the recipe as is. Experiment a little and see what you come up with.
Crockpot Refried Beans
Use chicken broth instead of water for a great taste
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
Pour in the water and stir to combine.
Cook on High for 8 hours, adding more water as needed.
Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid.
Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Serve alone or on tacos, enchiladas, etc.
Thanks to CHEFCLAUDE for this great Crockpot Refried Beans recipe and to AllRecipes for the very informative video.