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
Scale
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.
