Refried Beans - Slow Cooker. Slow Cooker Refried Beans are easy to make and turn out ultra creamy with butter as the secret ingredient. This recipe for Slow Cooker Refried Beans is one of the first recipes I learned how to make in my slow cooker. It is such a great side dish, and it makes a ton of beans.

Hours later the beans are tender and ready to smash. You can use a potato masher for a rustic texture, or use an immersion blender for a silky smooth texture. Refried beans are simple to make when cooked in a slow cooker. You can cook Refried Beans - Slow Cooker using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Refried Beans - Slow Cooker

1. Prepare 1/2 lb. of dry pinto beans.
2. You need 1/2 cup of diced yellow onion.
3. It's 1 of large clove garlic, minced.
4. Prepare 1 of small jalapeno, seeds removed and diced.
5. It's 1 tsp. of chili powder.
6. You need 1/2 tsp. of cumin.
7. You need 10 of twists freshly cracked pepper.
8. You need 1 1/2 cups of unsalted vegetable broth.
9. You need 2 cups of water.
10. You need 1/2 tsp. of salt, or more to taste.

This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. I am even going to pull out a bullet point list to tell you all the reasons why I like this recipe so much: Beans, in general, are super cheap and a good source of protein. You don't have to soak these dried beans overnight (which I often forget to do).

Refried Beans - Slow Cooker instructions

1. Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight..
2. When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours..
3. Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it..
4. Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool..
5. Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers..

Slow Cooker Refried Beans are a flavor-filled Mexican Side Dish that you never knew was SO easy to make. A perfect homemade addition to any plate, you won't believe how easy it is to whip out the crock pot, kick the can aside, and make your own refried beans. Even better than a restaurant, you will be. How to Make Slow Cooker Beef and Refried Bean Chili: (Scroll down for complete printable recipe, including nutritional information.) Heat the olive oil in a large frying pan and cook the ground beef until it's nicely browned. SLOW COOKER REFRIED BEANS These slow cooker refried beans are ultra creamy and decadent.