Slow Cooker Refried Beans
Easy slow cooker refried beans recipe, homemade with simple ingredients. Rich, smooth and creamy. Loaded with pinto beans, green chiles, Mexican spices.
Yield: People
Ingredients
- 1 pound Pinto beans, Dry
- 1 cup Onion, Roughly chopped
- 1 can Green chiles, 4 oz. can
- 2 tbsp Garlic, Finely minced
- Salt, To taste
- Pepper, To taste
- 1 tsp Cumin powder
- 1/2 tsp Chili powder
- 4.5 cups Water
- 4.5 cups Broth, Low sodium, Chicken or vegetable broth
Instructions
- Add all the ingredients in a 6 quart slow cooker and mix everything together.
- Cover and cook on high heat for 8 hours.
- Place a colander in a large pot and pour the contents of the crockpot in, returning the beans back to the crockpot. Reserve this water in case you need to thin out the mixture later.
- Use a hand-held immersion blender or potato masher to puree the beans until smooth. If mixture is too thick, mix in a little reserved bean water. Please note that the beans will continue to thicken as they cool and you can always mix in a little of that bean water to reach desired consistency.
- Garnish with shredded cheddar cheese and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 147kcal, Carbohydrates: 29g, Protein: 7g, Fat: 1g, Saturated Fat: 1g, Sodium: 886mg, Potassium: 388mg, Fiber: 9g, Sugar: 5g, Vitamin A: 430IU, Vitamin C: 9mg, Calcium: 55mg, Iron: 2mg