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Crockpot Refried Beans with Smoked Paprika and Cumin Recipe

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4.4 from 13 reviews

This Crockpot Refried Beans recipe delivers a comforting, flavorful dish made with simple ingredients and slow-cooked to creamy perfection. Using dry pinto beans, aromatic spices, and broth, this recipe requires minimal prep and hands-off cooking time. The beans are gently mashed to a slightly chunky consistency and can be customized with optional toppings such as cheese, jalapeños, and fresh cilantro. Perfect as a side dish for Mexican meals or as a hearty dip, these refried beans are nutritious, easy to make, and ideal for meal prep.

  • Total Time: 6 hours 15 minutes (High) or 10 hours 15 minutes (Low)
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 large yellow onion, diced (2 cups)
  • 4 cloves garlic, minced (about 1½ tablespoons)
  • 1 jalapeño pepper, stem and seeds removed, diced (optional)
  • 1 lb dry pinto beans
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • 1½ quarts (6 cups) chicken broth (or use vegetable broth for vegan/vegetarian)
  • 2 tablespoons avocado oil or olive oil

Optional Toppings

  • Shredded cheddar or Mexican blend cheese
  • Crumbled queso fresco
  • Sliced green onions
  • Sliced jalapeño
  • Chopped fresh cilantro

Instructions

  1. Prepare vegetables and slow cooker base: Place the diced onion, minced garlic, and diced jalapeño (if using) into the bottom of a large slow cooker.
  2. Rinse and add beans and spices: Rinse the dry pinto beans thoroughly under running water without soaking. Add the rinsed beans, smoked paprika, ground cumin, salt, and black pepper to the slow cooker on top of the vegetables.
  3. Add broth and stir: Pour the chicken broth or vegetable broth over all the ingredients in the slow cooker. Stir gently to combine everything.
  4. Cook the beans: Cover the slow cooker and cook on LOW for 10 hours or on HIGH for 6 hours until the beans are tender.
  5. Mash the beans (slightly chunky): Use a slotted spoon to transfer the beans and solids (not the liquid) to a large wide bowl. Add 1 cup of the remaining cooking liquid from the slow cooker to the bowl. Add the avocado or olive oil and mash the beans with a potato masher or fork until you reach your desired slightly chunky consistency, leaving some beans intact.
  6. Season and keep warm: After mashing, taste and add more salt if needed. You can serve the beans immediately or return them to the slow cooker and keep warm on the Warm setting.
  7. Add toppings and serve: Garnish the refried beans with optional toppings such as shredded cheese, crumbled queso fresco, sliced green onions, jalapeño slices, or fresh chopped cilantro. Serve warm as a side dish or dip.
  8. Storage instructions: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

  • No soaking required for the dry pinto beans; rinsing under running water suffices.
  • For vegan or vegetarian option, substitute chicken broth with vegetable broth.
  • Jalapeño pepper is optional and can be omitted for less spice.
  • The texture can be adjusted by mashing more or less according to preference.
  • Optional toppings add flavor and garnish but are not necessary.
  • Beans can be kept warm in the slow cooker for serving if needed.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 6 hours (High) or 10 hours (Low)
  • Category: Side Dish
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/crockpot-refried-beans-with-smoked-paprika-and-cumin-recipe/