Slow Cooker Refried Pinto Beans
Slow Cooker Refried Pinto Beans are the perfect side dish to serve with all your favorite Mexican meals! Just throw soaked pinto beans in a slow cooker with onion, garlic, and spices, then when they're soft, mash or blend them to smooth, creamy perfection!
Equipment
- 5 quart slow cooker or larger
Ingredients
- 1 lb. dried pinto beans (soaked 12-15 hours before cooking)
- 1 yellow onion chopped
- 3 garlic cloves chopped
- 1 jalapeno chopped
- 2 tsp. cumin
- 2 tsp. smoked paprika
- 2 tsp. chili powder
- 1/2 tbsp. salt
- 1 bay leaf
- black pepper to taste
- 4 1/2-5 cups water you can also use your favorite broth
- 1 1/2 cups shredded cheddar or Mexican cheese blend optional
Instructions
- Cover dried beans with enough water that they can expand and still be covered in water, and soak overnight; ideally 12-15 hours.
- Drain beans and add them to a slow cooker with all the other ingredients, except the cheese. Stir to combine. Cook on low for 8-10 hours, or on high for 5-6 hours.
- If there is a lot of liquid leftover, use a cup to scoop some out, setting it aside in case you need to add some back after blending. Using an immersion blender, blend the beans until almost smooth. I like a little texture, so I don't blend them perfectly smooth. If too thick, add a little bit of the reserved water back to the beans and combine.
- OPTIONAL: For creamier beans, I like to mix in some shredded cheddar or a Mexican blend of shredded cheese after they've been blended. Serve and enjoy!
Tried this recipe?Let us know how it was!