Crockpot Refried Beans Recipe
2024-02-17- Cuisine: American
- Course: Side Dish
- Skill Level: Easy
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 12:00 h
- Ready In: 12:10 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
92 -
Carbohydrates
15 g -
Cholesterol
0 mg -
Fat
1.2 g -
Fiber
5 g -
Protein
5 g -
Saturated Fat
0.4 g -
Serving Size
1 -
Sodium
449 mg -
Sugar
0.5 g -
Trans Fat
0 g -
Unsaturated Fat
0 g -
Potassium
336 mg
Crockpot refried beans recipe. Looking for a tasty and effortless way to make refried beans? Try our crockpot refried beans recipe for a mouth-watering dish. Just a few ingredients and your slow cooker, and you’ll have a delicious meal in no time.
How to Make Refried beans in a Crockpot
Crockpot refried beans are a simple and flavorful dish that can be easily prepared with minimal effort. To start, rinse and sort 1 lb. of dried pinto beans before placing them in the crockpot. Add in 1 shredded onion and 4 cloves of minced garlic for a robust flavor profile. Season the beans with 1 tbsp of ground cumin, 2 tsp of sea salt, and a touch of cayenne pepper for a hint of heat.
Next, cover the ingredients with water, ensuring that the beans are fully submerged. Cook on low for 10-12 hours or until the beans are tender and easily mashed. Once cooked, use a potato masher to gently mash the beans to your desired consistency, adding more water if needed.
The beauty of this crockpot refried beans recipe lies in its simplicity and convenience. With just a few ingredients and your trusty slow cooker, you can create a delicious and satisfying dish that is perfect for any occasion. Enjoy these homemade refried beans as a side dish, in burritos, tacos, or as a flavorful topping for nachos.
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Refried Beans Serving Suggestions
To elevate your crockpot refried beans to the next level, consider these creative serving suggestions. For a classic Mexican twist, serve the refried beans alongside freshly made guacamole and salsa for a vibrant burst of flavor. You can also use the refried beans as a delicious filling for enchiladas or quesadillas, adding a creamy and savory element to these dishes.
For a hearty and satisfying meal, top a bowl of refried beans with shredded cheese, diced tomatoes, sliced jalapeños, and a dollop of sour cream. This combination creates a comforting and flavorful dish that is perfect for a cozy night in. Additionally, you can use the refried beans as a base for a loaded nachos platter, topping them with melted cheese, black olives, green onions, and fresh cilantro for a crowd-pleasing appetizer.
Experiment with different serving ideas to find your favorite way to enjoy these crockpot refried beans. Whether you prefer them as a side dish, a filling for burritos, or a topping for nachos, the versatility of refried beans makes them a versatile and delicious addition to any meal.
How to Store Leftovers
When it comes to storing leftover crockpot refried beans, proper handling is key to maintaining their flavor and texture. To ensure the beans stay fresh and delicious for future meals, follow these simple storage tips.
First, allow the refried beans to cool completely before transferring them to an airtight container. This helps prevent condensation and moisture buildup, which can lead to spoilage. Make sure to seal the container tightly to keep air out and preserve the beans’ taste.
For short-term storage, you can refrigerate the refried beans for up to 3-4 days. Simply place the sealed container in the refrigerator and reheat the beans on the stovetop or in the microwave when ready to enjoy again.
If you want to store the beans for a longer period, consider freezing them. Portion the refried beans into smaller containers or freezer bags, leaving some room for expansion. Frozen refried beans can last for up to 3 months and can be thawed in the refrigerator overnight before reheating.
By following these storage guidelines, you can enjoy your crockpot refried beans for multiple meals without compromising on taste or quality.
Crockpot Refried Beans Recipe
Ingredients
- 1 pound (480 g) dried Pinto beans
- 1 large yellow onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 tablespoon ground cumin
- 2 teaspoons sea salt
- 1/2 teaspoon cayenne pepper
- 7 cups (175 L) water
- salt and freshly ground black pepper, to taste
- optional ads-in, such as ham bone or bacon
Method
Step 1
Put dried beans in the slow cooker. Add onion, garlic, cumin, salt, and cayenne pepper. To make it taste even better, put a ham bone or some bacon in the crock.
Step 2
To cook the beans, pour water over them and cover the slow cooker. Set it to high and cook for 8 to 10 hours, or use low for 12 hours or more.
Step 3
When beans are very soft, take out the ham bone or bacon if needed. Your slow cooker might have too much liquid in it. Take out 1 ½ cups of the liquid and keep it for later.
Step 4
To make the beans smooth, use an immersion blender or mashed potato. You can add some of the bean juice if it's too thick. Season with salt and pepper as desired.
Step 5
You can eat it plain or add your favorite toppings. It tastes best when it's warm. Some ideas for toppings are cheese, jalapenos, green onions, sour cream, and cayenne pepper.