Best 6 Crock Pot Refried Beans Recipes

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**Crock-Pot Refried Beans: A Culinary Symphony of Simplicity and Flavor**

Step into the realm of culinary convenience and discover the wonders of Crock-Pot refried beans, a dish that harmonizes the virtues of simplicity and exquisite taste. This versatile dish, a staple in Mexican and Tex-Mex cuisine, captivates taste buds with its creamy texture, smoky undertones, and irresistible earthy flavor. Join us on a culinary adventure as we explore the diverse recipes featured in this article, each promising a unique twist on this classic dish. From the traditional pinto bean rendition to the zesty black bean variation, these recipes cater to a wide range of palates.

Prepare to embark on a culinary journey where convenience meets culinary brilliance. Discover how a few pantry staples and the magic of your trusty Crock-Pot can transform humble beans into a symphony of flavors. Let the slow and steady cooking process coax out the beans' inherent creaminess, resulting in a velvety texture that melts in your mouth. Infused with aromatic spices, roasted garlic, and the smoky essence of chipotle peppers, these refried beans transcend the ordinary, becoming an extraordinary culinary experience.

Whether you seek a classic accompaniment for tacos, burritos, and enchiladas or a delectable dip for tortilla chips, these Crock-Pot refried beans are poised to delight. Their versatility extends beyond traditional Mexican fare, harmonizing beautifully with grilled meats, roasted vegetables, and even eggs for a hearty breakfast. Indulge in the comforting warmth of these refried beans on a chilly evening or elevate your next fiesta to new heights of flavor.

So, gather your ingredients, embrace the simplicity of slow cooking, and prepare to savor the culinary masterpiece that awaits you. Let your taste buds embark on a journey through the diverse flavors of Crock-Pot refried beans, a dish that celebrates the harmonious union of convenience and culinary excellence.

Here are our top 6 tried and tested recipes!

CROCK POT FRIJOLES REFRITOS (REFRIED BEANS)



Crock Pot Frijoles Refritos (Refried Beans) image

Make and share this Crock Pot Frijoles Refritos (Refried Beans) recipe from Food.com.

Provided by JelsMom

Categories     Beans

Time 19h

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb dried pinto bean
3 cups water
1/2 teaspoon sea salt
1/3 cup vidalia onion, minced
7 garlic cloves, minced
3 tablespoons extra virgin olive oil
1/2 cup fresh green chile, chopped
2 jalapenos, seeded, stemmed, & diced (optional)
1 teaspoon ground cumin

Steps:

  • Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
  • Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
  • Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
  • Reserving liquid, drain beans & place in bowl.
  • Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
  • Add chilies, cumin, and jalepenos, and blend until smooth.
  • Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot.
  • Stir well and gradually add reserved liquid until beans reach desired consistency.
  • Cook on high 20-30 minutes.

CROCK POT LOW FAT REFRIED PINTO BEANS



Crock Pot Low Fat Refried Pinto Beans image

Easy to make low-fat refried beans are a family favorite of ours. No one in our how will even touch canned refried beans anymore. We use the beans whole or put them in a Cusinart. All measurements listed below are approximate. I normally just season to taste.

Provided by vmcintee

Categories     Low Cholesterol

Time 6h5m

Yield 6-10 serving(s)

Number Of Ingredients 7

1 (8 ounce) bag dried pinto beans
1/4 yellow onions or 1/4 white onion, finely chopped
1 teaspoon cumin
2 teaspoons garlic powder
1 teaspoon chili powder
2 teaspoons salt
1/2 teaspoon red pepper flakes

Steps:

  • Soak beans overnight or for 8 hours. Discard floating beans and beans that are cracked.
  • Rinse beans thoroughly under cold water. Add beans to Crockpot, cover with 1" of water.
  • Add salt - approximately 1 tablespoon.
  • Add approximately 1 teaspoon of garlic & chili powders.
  • Add 1 1/2 (approx) of cumin.
  • Sprinkle red pepper flakes.
  • Cook on low 4-6 hours or until beans are tender.
  • Once beans are done transfer some of your beans to the Cuisnart. Add some of your cooking water. Mix until blended.

Nutrition Facts : Calories 140.5, Fat 0.7, SaturatedFat 0.1, Sodium 788.5, Carbohydrate 25.5, Fiber 6.3, Sugar 1.1, Protein 8.5

CROCK POT FAT FREE REFRIED BEANS FOR THE FREEZER - OAMC



Crock Pot Fat Free Refried Beans for the Freezer - OAMC image

It's nice to have some refried beans you can pull out of the freezer for a side with your Mexican meals without opening a can with all the extra fat. One side serving is 1/2 cup, which also makes about 4 tacos or burritos These are a great side dish, may also be used for burritos, and can be served as a main dish with plenty of shredded cheddar and salsa on top. Take the time and make these ahead. You won't be sorry!

Provided by TishT

Categories     Beans

Time 10h15m

Yield 2 quarts

Number Of Ingredients 9

1 lb dried beans, soaked overnight
4 cups water
1 cup brewed coffee
3 minced garlic cloves, don't substitute powdered (optional)
1 bunch fresh cilantro or 1 cup celery & leaves, chopped with stems
1 tablespoon ground cumin
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 teaspoon salt, to taste

Steps:

  • Drain soaked beans and place in a crock pot along with remaining ingredients except salt. Make sure that the beans are covered with liquid by about 1".
  • Stir well, cover and cook on low all day, about 8-10 hours, until tender. Keep an eye on them and make sure they don't get dry.
  • Add salt.
  • Use a potato masher or heat safe (canning) jar bottom to mash well and stir with a wooden spoon.
  • Continue to mash and stir until desired consistency.
  • To freeze, put in a freezer Ziploc and flatten into a layer to freeze, or no more than 2" deep in freezer containers.

EASY VEGETARIAN CROCK POT REFRIED BEANS (WITHOUT LARD!)



Easy Vegetarian Crock Pot Refried Beans (without Lard!) image

Creamy refried beans from scratch, right in your Crock Pot! With a simple list of ingredients, these lard-free vegetarian and vegan refried beans are a cinch to make.

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 9

1 pound dry pinto beans
3 cups vegetable broth + a little more for thinning
2 tablespoons olive oil
4-5 medium cloves garlic
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 fresh lime (optional)

Steps:

  • Rinse beans under water and pick through, discarding any weird broken bean pieces or other debris. Place beans in a 3-quart or larger Crock Pot and fill Crock Pot with water to about 2 - 3 inches above the beans. Cover and let sit overnight, or for at least 8 hours.
  • Discard soaking water by pouring beans into a colander. Rinse beans. Return beans to the Crock Pot.
  • Add vegetable broth, olive oil, garlic, onion powder, cumin, chili powder, and salt.
  • Cook on low for 8 - 10 hours, until beans are cooked through.
  • Turn off Crock Pot and remove lid to allow beans to cool a bit so that they're safer to handle. Using an immersion blender, blend beans to desired consistency (you might like your beans to be 100% smooth, or chunky with a few beans still left whole). A note on liquid level: Crock Pots can vary, so if before blending, the liquid is still above the level of the beans, you may want to skim a little off and reserve the liquid for possibly thinning later on. Mine cook down and end up at the perfect consistency with exactly 3 cups vegetable broth, and I don't need to remove any of the liquid before blending.
  • Turn Crock Pot back on to low and let pureed beans sit and cook for another 30 minutes or so. This will help the beans to thicken up and the flavors to develop.
  • Taste and add additional salt if desired. I actually like to use 2 teaspoons kosher salt up front, but I like mine a bit salty. If beans are too thick, add additional vegetable broth and stir. If beans are too thin, let sit for a little longer and they will thicken up nicely.
  • Squeeze half a lime over the top of the beans before serving, if desired.
  • These keep in the refrigerator in an airtight container for 2 - 3 days, or you can keep them frozen for several months. They will thicken after sitting. Just thin with vegetable broth or water to the desired consistency.

CROCK POT REFRIED BEANS



Crock Pot Refried Beans image

Make and share this Crock Pot Refried Beans recipe from Food.com.

Provided by TERRY B.

Categories     Beans

Time 21h30m

Yield 12 serving(s)

Number Of Ingredients 7

1 lb pinto beans, dried
1 teaspoon salt
1 vidalia onion, chopped
6 garlic cloves, minced
3 tablespoons extra virgin olive oil
1/2 cup fresh green chile, chopped
1 teaspoon ground cumin

Steps:

  • Sort and rinse beans, add to crockpot, cover with 6 cups of water and soak overnight.
  • Remove water from the crockpot and rinse beans.
  • Add 6 cups of water and salt.
  • Cover and cook at least 10 hours.
  • Remove liquid and save for later.
  • Move beans to a bowl.
  • Sauté onions and garlic in oil over medium heat until tender, then add to blender along with chilies and cumin.
  • Blend until smooth.
  • Add about 2 cups of the cooked beans to blender and blend until smooth.
  • Pour into crock pot.
  • repeat until all of the beans have been blended and added to the crockpot.
  • Stir well and add liquid from cooking the beans into the crockpot about 1 cup at a time until the beans are the consistency that you like, I usually do about 2 cups.
  • Cook on high for about 30 minutes.
  • Stir and enjoy.

CROCK POT REFRIED BEANS



Crock Pot Refried Beans image

This is Chef Claude's recipe and he says, "Flavorful refried beans seasoned with garlic,jalapeño, and cumin are simple to make when cooked in a crock pot".

Provided by Pat Duran

Categories     Vegetables

Time 8h15m

Number Of Ingredients 8

1 medium onion, peeled and halved
3 c dry pinto beans, rinsed
1/2 medium fresh jalapeño pepper,seeded and chopped
2 Tbsp minced garlic
5 tsp salt
1 3/4 tsp fresh ground black pepper
1/8 tsp ground cumin,optional
9 c water

Steps:

  • 1. Place all the ingredients in the crock pot. and stir to combine. Cook on HIGH for 8 hours ;adding more water as needed. Note: If more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with potato masher,adding the reserved water as needed to attain the desired consistency.

Tips:

  • For the best refried beans, use dried beans instead of canned beans. Dried beans have a better flavor and texture.
  • Soak the beans overnight before cooking them. This will help them cook more evenly and quickly.
  • Use a slow cooker with a lid that fits tightly. This will help the beans cook evenly and prevent them from drying out.
  • Add plenty of liquid to the slow cooker. The beans should be covered with liquid at all times.
  • Cook the beans on low heat for 8-10 hours, or on high heat for 4-6 hours.
  • Once the beans are cooked, mash them with a potato masher or a food processor until they reach the desired consistency.
  • Season the beans with salt, pepper, cumin, and any other desired spices.
  • Serve the refried beans immediately, or store them in the refrigerator for later use.

Conclusion:

Crock-Pot refried beans are a delicious and easy-to-make dish that can be enjoyed by people of all ages. They are a great source of protein, fiber, and vitamins, and they can be used in a variety of dishes, such as tacos, burritos, and enchiladas. With a little planning and preparation, you can easily make crock-Pot refried beans at home that are just as good as, if not better than, the ones you buy in the store. So next time you're looking for a quick and easy meal, give crock-Pot refried beans a try. You won't be disappointed!

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