Creamy Crockpot Refried Beans
A comforting and flavorful dish made with pinto beans, perfect for tacos, burritos, or as a side dish, all cooked effortlessly in a slow cooker.
Ingredients
For the Beans
- 2 cups dried pinto beans Rinsed and checked for stones
- 6 cups water Essential for cooking the beans
- 1 medium onion, chopped Adds flavor
- 4 cloves garlic, minced Enhances the aroma and taste
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste Salt
- Pepper to taste Pepper
- 2 tablespoons olive oil Contributes to creamy texture
- Fresh cilantro for garnish (optional) Fresh cilantro Add for flavor and presentation
Instructions
Preparation
- Rinse the dried pinto beans under cold water in a colander.
- Inspect the beans for any stones or broken pieces.
Cooking
- Transfer the rinsed beans to the crockpot.
- Pour in 6 cups of water.
- Add the chopped onion and minced garlic to the crockpot.
- Sprinkle in cumin and chili powder, then season with salt and pepper.
- Stir in olive oil.
- Cover and cook on low for about 8 hours.
- Check if beans are soft by pinching one or tasting a few.
- Mash the beans to your desired consistency.
Serving
- Serve as a filling for tacos and burritos, or as a side dish.
- Enjoy with tortilla chips or in breakfast bowls.
- Garnish with chopped cilantro before serving.
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Notes
Soak beans overnight for quicker cooking and better digestion. Adjust spices to your taste. Stir occasionally if possible and add liquid if needed.