Crockpot Refried Beans
Creamy Crockpot Refried Beans are made with very little effort, with simple spices! They are mashed into restaurant-style perfection for a delicious side dish to serve with all your Mexican dishes.
Servings: 24
Cost: $6.01 Per Recipe, $0.25 Per Serving
Ingredients
- 2 pound pinto beans (dry beans)
- 1 onion (diced)
- 12 cups water
- 2 tsp salt
- 1 tsp garlic salt
- 1 tsp cumin
- 2 tsp pepper
- 1 jalapeño pepper (deseeded and diced)
Instructions
- Rinse 2 pounds dry pinto beans thoroughly and remove any debris or damaged beans.
- Place the rinsed pinto beans, 1 diced onion, 12 cups water, 2 teaspoons salt, 1 teaspoon garlic salt, 1 teaspoon cumin, 2 teaspoons pepper, and 1 deseeded and diced jalapeño pepper into a large stockpot or slow cooker.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours, stirring occasionally, until the beans are tender. Add more water if needed during cooking.
- Once the beans are fully cooked and tender, remove approximately half of the cooking liquid and reserve it in a separate bowl.
- Mash the beans with a potato masher or immersion blender until they reach your preferred consistency. Gradually add the reserved cooking liquid back into the beans as needed to make them creamy and smooth.
- Taste and adjust the seasoning if needed before serving.
- Serve warm or store in an airtight container in the refrigerator for up to 5 days.
Video
Nutrition
Calories: 57kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 177mg | Fiber: 4g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
