Crockpot Refried Beans
A simple and flavorful dish that allows you to enjoy creamy, savory beans with minimal effort.
Ingredients
Main Ingredients
- 2 cups dry pinto beans Rinsed and sorted
- 1 medium onion, diced Adds flavor
- 4 cloves garlic, minced Enhances the aroma
- 4 cups vegetable broth Cooking liquid
Spices and Seasonings
- 1 teaspoon cumin For earthy flavor
- 1 teaspoon chili powder Adds warmth
- to taste salt Adjust based on preference
- to taste black pepper Adjust based on preference
Optional Garnishes
- to taste lime juice Adds brightness
- to taste fresh cilantro For garnish
Instructions
Preparation
- Rinse the dry pinto beans under cold water, removing any debris and checking for stones or damaged beans.
- Place the rinsed pinto beans into the crockpot.
- Add diced onion and minced garlic to the crockpot.
Cooking
- Pour in the vegetable broth.
- Season with cumin, chili powder, salt, and black pepper.
- Cover the crockpot with a lid and cook on low for about 8 hours.
- After cooking, check the beans for doneness; they should be soft and tender.
- Using a potato masher or fork, mash the beans to your desired consistency.
- Taste and adjust seasoning as needed. Optionally, add lime juice for extra flavor.
Serving
- Garnish with fresh cilantro if desired.
- Serve as a side dish, dip, or filling for various meals.
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Notes
Store leftovers in an airtight container in the fridge for up to a week, or freeze for up to three months. Consider soaking the beans overnight to reduce cooking time.