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This refried beans recipe is easy to make in your crockpot or pressure cooker! It produces creamy smooth beans that can be used as a side dish, or added to tacos, burritos, and other Mexican slow cooker recipes.
Whether you love crockpot recipes or you’re new to slow cooking, check out my slow cooker user’s resource guide for fantastic slow cooker tips and delicious recipes to make in a crock pot.
So y’all know about my obsession with Mexican food. I have the easiest and most tasty recipe for slow cooker refried beans. I can’t eat canned beans anymore…home cooked beans is the only way I will eat them now. With just a little pre-planning, these smashed beans are perfect for taco night, burritos, in a layer dip, or as a side dish for a Mexican meal!
Instant Pot or Crockpot Refried Beans
Do you have to soak pinto beans?
No major presoak is required for this recipe, but if you have the time, it helps when using the pressure cooker. I will give you cooking instructions for both, though the recipe is the same. If you don’t have time, check out my post on how to cook pinto beans for more information.
The crockpot refried beans are full of flavor and a tiny bit chunky (that way you know they came from pinto beans). Best of all, they are vegan and really low in calories and fat because they aren’t fried at all (um…just watch the amount of cheese you add)!
Yes, these are actually unfried refried beans. I have yet to serve these to someone and have them know that they weren’t actually fried.
If you have any beans left over, simply place them into an airtight meal prep container and store them in a refrigerator for up to 7 days. They may also be frozen for up to 3 months.
Y’all, I just love this recipe. It’s so easy and it’s a family favorite!
Crockpot Refried Beans Recipe
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1 fresh jalapeno pepper, seeded and chopped*
- 2 tablespoons minced garlic
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 1/8 teaspoon ground cumin
- 9 cups water or broth (or a combo of both; I prefer all broth)
Place all ingredients into a slow cooker or pressure cooker; stir to combine.
For Pressure Cooker Refried Beans:
- Allow to everything to soak for several hours, at least 4-6 if you can.
- Bring to a boil and cook on high pressure for 20 minutes. Use the quick release method and check for doneness. If not soft enough, bring back to pressure and cook again for 10-20 minutes. Unsoaked beans will take at least 40-60 minutes.
Crockpot Refried Beans:
- Cook on High for 8 hours, adding more water if needed.
- Once the beans have cooked, pull out the onion, strain the beans, and reserve the liquid. Mash the beans with a potato masher or puree with an immersion blender, adding the reserved liquid as needed to obtain desired consistency.
Adding a little cheese at the end is good and turns it into a nice bean dip. The beans will thicken a little while cooling (but not too much)
* Can substitute 1/8 tsp cayenne pepper for the jalapeno
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 181Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 483mgCarbohydrates: 32gFiber: 8gSugar: 2gProtein: 11g
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