Crockpot Refried Beans

Bowl of creamy homemade refried beans topped with crumbled queso fresco, slices of jalapeno, and some cilantro.

Making crockpot refried beans is so much easier to do than you might think. There's no soaking for the beans required, making it a true dump and go recipe. They have great flavor and are so much better than the canned options from the store.

Prep Time15

Cook Time6

Total Time6 15

Servings: Servings

Author: Carlee

Ingredients

1 pound dried pinto beans
3 cups chicken stock
1½ cups water
1 jalapeno seeded and quartered
1 medium onion quartered
1 Tablespoon taco seasoning
2 teaspoons minced garlic
2 teaspoons salt

Instructions

Sort and rinse 1 pound dried pinto beans. Place them in a 6-7 quart crockpot.
Add 3 cups chicken stock, 1½ cups water, 1 jalapeno, 1 medium onion, 1 Tablespoon taco seasoning, 2 teaspoons minced garlic, and 2 teaspoons salt to the crockpot.
Stir, cover, and cook on high for 6 hours or low for 10 hours.
Once the beans are soft, process them to your desired level of smoothness using an immersion blender, food processor, or potato masher.

Notes

Store leftovers in an airtight container in the fridge for up to a week or freeze for up to 3 months.

Nutrition

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