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.
- 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
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!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
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