Slow Cooker Crockpot Refried Beans
I first made Crockpot Refried Beans last year and it was so easy, I haven’t bought the canned stuff since! I’m the only person in our house who likes them and if I open a can of refried beans on taco or fajita night, at least half of it doesn’t get used. This way I can freeze them in single servings and I think they taste better than the canned stuff any way.
Making homemade refried beans is:
d.) Easy to freeze in smaller quantities
3 cups of Pinto beans (Best to buy these in bulk at Winco or local co-op)
This comes out to about 1.25 pounds of beans
5 cups water
4 cups chicken broth
Make your own chicken broth in the slow cooker!
1 onion, diced finely (I used a food chopper)
I incorporated the onions into the beans with an immersion blender. If you just want some of the flavor – just peel and quarter the onion and then remove the onion pieces before you mash the beans.
3 cloves of minced garlic
1 Tablespoon chili powder
1 teaspoon cumin
1 1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
Optional – I’ve seen recipes that add fresh jalapeños or even canned jalapeños but I didn’t want mine too spicy, just in case the kids would eat some.
HOW TO PREPARE
1.) Rinse your beans. Spread them out on a cookie sheet and pull out all the discolored ones. You might find rocks and other random stuff in your beans (especially if you buy the cheaper beans) – so don’t skip this step.
2.) Combine everything in the crockpot. Cook on HIGH for 8 hours. Add more water if you need (I didn’t need to add additional water).
3.) When beans have popped open and are soft, they are done. Reserve a couple cups of the liquid into a separate container.
4.) Strain beans. You can either mash them with a potato masher, use a food processor or use an immersion blender. I used the immersion blender, right in the slow cooker crock and it was a cinch! Add extra water if you need to get the consistency you want.
5.) Wait until it cools. Fill Ziploc bags and freeze. I like to lay mine on a flat cookie sheet or piece of cardboard in the freezer so they freeze completely flat, then I stand them up in a box, so they are easy to find! I would use within 3 months, but they probably won’t kill you if you keep them longer in the freezer.
6.) If needed, you can add more chicken broth when you thaw the beans – they might need a little more liquid when reheated.
If you’re having a fajita or taco night – check out this recipe for Spanish Rice in the rice cooker!
Here are other Slow Cooker Crockpot recipes we’ve recently posted:
- Slow Cooker Creamy Ranch Pork Chop recipe
- Slow Cooker Crockpot Blueberry French Toast Breakfast (with homemade syrup recipe)
- Slow Cooker Crockpot Baked Potato Soup with all the fixin’s
- Slow Cooker Crockpot Chicken Broth (I used a Costco rotisserie chicken!)
- Slow Cooker Caramel made with sweetened condensed milk
- Slow Cooker Strawberry Applesauce recipe
- Slow Cooker Pork Roast with Apples recipe
- Slow Cooker Turkey Chili with Pumpkin recipe (you can’t taste the pumpkin!)
- Slow Cooker Chicken Santa Fe recipe
- Slow Cooker Breakfast – Overnight Pumpkin Pie Steel-Cut Oats
- Slow Cooker Chicken and Dumpling Soup recipe
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Have you made refried beans before? What is your recipe?