If you have been searching for a flavorful, fuss-free side dish that brings the heartiness and comfort of classic Mexican cuisine to your table, look no further. This Easy Vegetarian Crockpot Refried Beans Recipe is a true game-changer, transforming simple pantry staples into creamy, savory goodness that’s perfect for everything from tacos to burrito bowls. The slow cooker does the heavy lifting, melding the spices and beans into a velvety texture without any extra oil or complicated steps. Whether you’re a seasoned cook or just dipping your toes into vegetarian cooking, this recipe will quickly become a favorite go-to that’s as satisfying as it is easy.
Ingredients You’ll Need
To create this delicious Easy Vegetarian Crockpot Refried Beans Recipe, you only need a handful of ingredients. Each component plays a crucial role, lending vibrant flavors, rich texture, and a subtle kick to the dish. Here’s what you’ll want to gather before getting started.
- 1 pound dried pinto beans: The star of the recipe, offering creamy texture and earthy depth once slow-cooked perfectly.
- 1 onion, diced: Adds a sweet, aromatic base that builds flavor complexity during cooking.
- 1 4oz can minced green chilies: Gives a gentle heat and a touch of brightness.
- 8 cloves garlic or 2 tablespoons minced garlic: Infuses an irresistible savory punch throughout the beans.
- 3 teaspoons salt: Essential for bringing out the natural flavors in the beans and seasonings.
- 1 teaspoon black pepper: Provides a subtle spiciness that rounds out the flavor profile.
- 1 teaspoon cumin: Introduces a warm, smoky undertone that’s classic in refried beans.
- 9 cups water: Serves as the slow cooker’s magic ingredient, softening the beans and blending all flavors smoothly.
How to Make Easy Vegetarian Crockpot Refried Beans Recipe
Step 1: Prep the Beans
Start by rinsing your dried pinto beans thoroughly under cold water. This is a simple but important step to remove any dirt, debris, or small stones that might be hiding among the beans. Taking a little extra time here ensures a clean, pleasant final dish.
Step 2: Combine and Cook
Next, add the rinsed beans along with diced onion, minced green chilies, garlic, salt, pepper, cumin, and nine cups of water into your crockpot. Set it on HIGH and let it cook for 8 to 9 hours. This slow, gentle heat allows the beans to soften perfectly and the spices to infuse deeply, filling your kitchen with a mouthwatering aroma.
Step 3: Drain and Reserve Liquid
Once the beans are tender and ready, carefully remove the liquid. You’ll want to save this cooking water, as it holds a lot of flavor and moisture that can help achieve the perfect consistency when blending the beans. Transfer the contents through a colander if needed, then return the beans to the crockpot without the excess liquid.
Step 4: Blend or Mash
This step is where your beans transform into classic refried bliss. If you have an immersion blender, use it right in the crockpot to puree the beans until they’re smooth and creamy. No immersion blender? No problem. Transfer the beans in batches to a stand blender or simply mash them with a potato masher to your preferred texture. If the beans feel too thick, stir in the reserved cooking liquid a tablespoon at a time until just right. Remember, the beans will thicken as they cool, so aim for a little looser consistency than you want in the final dish.
Step 5: Serve and Enjoy
Your Easy Vegetarian Crockpot Refried Beans Recipe is ready to be enjoyed immediately. They taste fantastic topped with shredded cheese or fresh cilantro, making for a comforting addition to any meal. If you’re not eating them right away, store in an airtight container in the fridge for up to a week to preserve the fresh, vibrant flavors.
How to Serve Easy Vegetarian Crockpot Refried Beans Recipe
Garnishes
Enhance your refried beans by adding fresh garnishes. Try a sprinkle of crumbled cotija or shredded cheddar cheese for richness, a dollop of sour cream for creaminess, or bright chopped cilantro to add a burst of freshness. A few slices of jalapeño or a squeeze of lime can also add a lovely contrast and elevate the dish.
Side Dishes
This Easy Vegetarian Crockpot Refried Beans Recipe pairs beautifully with rice—think fluffy Spanish rice or cilantro lime rice—for a hearty meal. They also complement roasted veggies, grilled corn, or warm tortillas, making it perfect for casual gatherings or weeknight dinners alike.
Creative Ways to Present
Don’t just think of refried beans as a side! Use them as a creamy base for a burrito bowl, stuff them into quesadillas for extra oomph, or layer them in a burrito or taco for rich flavor and satisfying texture. You can even spread them on toast with avocado for a unique and hearty snack option.
Make Ahead and Storage
Storing Leftovers
Keep your refried beans delicious and fresh by storing leftovers in an airtight container in the refrigerator. They will last up to one week, making them perfect for quick lunches and easy dinners during a busy week.
Freezing
If you want to save time in the future, portion the beans into freezer-safe containers or bags and freeze for up to three months. When thawing, do so overnight in the refrigerator for best texture and taste.
Reheating
Reheat refried beans gently on the stovetop over low heat, stirring occasionally, and adding a little reserved cooking liquid or water if they’ve thickened too much. You can also use the microwave, stirring every 30 seconds until warmed through to avoid hot spots and maintain creaminess.
FAQs
Can I use canned beans instead of dried?
While canned beans can save time, this Easy Vegetarian Crockpot Refried Beans Recipe is designed for dried beans to develop the best texture and flavor. Using dried beans and slow cooking them allows for a creamier, more authentic refried bean experience.
Do I need to soak the beans before cooking?
In this recipe, soaking isn’t required since the long cooking time in the crockpot softens the dried beans thoroughly. However, if you prefer, a quick soak can reduce cooking time slightly.
Is this recipe spicy?
The recipe has a gentle heat from the green chilies and black pepper, but it’s mild and very adaptable. You can add more chilies or a pinch of cayenne if you prefer a spicier kick.
Can I make this recipe vegan?
Absolutely! This Easy Vegetarian Crockpot Refried Beans Recipe is naturally vegan as written. Just skip any cheese or sour cream toppings or use plant-based alternatives to keep it fully vegan.
How smooth should the refried beans be?
That depends on your preference. Some like their refried beans perfectly smooth and creamy, while others prefer a bit of texture. This recipe allows you to mash or blend to your desired consistency.
Final Thoughts
Making refried beans from scratch need not be intimidating or time-consuming, especially with a little help from your crockpot. This Easy Vegetarian Crockpot Refried Beans Recipe is not only incredibly straightforward but it’s also bursting with heartwarming flavors. I encourage you to try this recipe and savor the rich, creamy results—your future self will thank you every time a taco or burrito night rolls around!
Print
Easy Vegetarian Crockpot Refried Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Easy Vegetarian Crockpot Refried Beans recipe is a simple and convenient way to prepare flavorful, creamy refried beans using dried pinto beans and basic seasonings. Slow-cooked in a crockpot for tender beans with minimal effort, the beans are then blended to a smooth consistency, making it perfect for Mexican dishes or as a hearty, protein-rich side.
Ingredients
Beans and Vegetables
- 1 pound dried pinto beans
- 1 onion, diced
- 1 4oz can minced green chilies
- 8 cloves of garlic or 2 tablespoons minced garlic
Seasonings
- 3 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
Liquids
- 9 cups water
Instructions
- Prepare Beans: Rinse the pinto beans thoroughly under cold water and pick through them to remove any small stones or debris to ensure clean beans for cooking.
- Add Ingredients to Crockpot: Place the rinsed beans, diced onion, minced green chilies, garlic, salt, black pepper, cumin, and water into the crockpot. Stir gently to combine all ingredients evenly.
- Cook Beans: Set the crockpot on HIGH and cook the ingredients for 8 to 9 hours, or until the beans are fully soft and tender.
- Drain Excess Liquid: Once the beans are cooked and soft, remove most of the remaining liquid from the crockpot but reserve it. You can ladle the liquid out or pour the contents through a colander placed over a large bowl, then return the beans to the crockpot. Keep the reserved liquid to adjust the texture later.
- Blend or Mash Beans: Use an immersion blender directly in the crockpot to blend the beans until you reach your desired smoothness. Alternatively, transfer beans in batches to a stand blender or mash them manually with a potato masher. If the mixture is too thick, add the reserved bean liquid a tablespoon at a time to thin it out. Note that the beans will thicken as they cool.
- Serve and Store: Serve the refried beans immediately, ideally topped with cheese or other toppings of your choice. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- For a smoother texture, an immersion blender is recommended, but mashing works well if you prefer a chunkier consistency.
- Adjust the salt to taste after cooking if needed.
- These beans freeze well; store in freezer-safe containers for up to 3 months.
- To make the recipe vegan, omit cheese or use a plant-based cheese alternative for topping.
- The beans will thicken as they cool, so consider thinning slightly while still warm.
