Mexican Style Crock Pot Refried Beans
User Reviews
4.9
Mexican Style Crock Pot Refried Beans
Description
This recipe for Mexican Style Crock Pot Refried Beans uses dried pinto beans slow-cooked in a crock pot with chicken broth, canned green chiles, roughly diced onion, minced garlic, cumin, and bay leaves. The beans soften over 5-6 hours on high, absorbing the savory flavors of the broth and spices.
After cooking, bay leaves are removed and some liquid is strained off. The beans and liquid are blended with an immersion blender until smooth and creamy, with the amount of liquid adjusted to achieve the desired consistency. Salt is added to taste to complete the seasoning.
The beans develop a rich, tender texture and subtle smoky-spiced flavor from cumin and green chiles. This dish works as a side for Mexican-inspired meals or as a base for dishes requiring refried beans. The slow cooking method yields beans soft enough for easy blending, enhancing the traditional creamy texture of refried beans.
These beans keep well refrigerated for several days or freeze well both before and after cooking, making them convenient for batch preparation and storage. Variations include substituting dried black beans for a different style of refried beans. Reheating can be done gently on the stove or in the microwave.
Ingredients
- 16 oz pinto beans dried
- 6 cups chicken broth (about 48 oz) or vegetable broth if vegetarian
- 4 oz diced green chiles (1 can)
- 1 onion roughly diced
- 8 cloves garlic minced
- 2 tsp cumin ground
- 2 bay leaf
- salt to taste
Instructions
- Rinse and sort the beans and sort any debris out. Then place the pinto beans in the bottom of the crock pot.
- Add the broth, green chiles, onion, garlic, cumin, and bay leaves.
- Cook on high for 5-6 hours.
- Once the beans are tender, remove the bay leaves and strain 2 cups of liquid out of the beans. Use an immersion blender to blend, adding removed liquid until smooth and creamy.Note: Depending on the beans, cook time, and your personal preference, you may add all of the liquid back in (I did here,) some, or none of the liquid. If your beans are super absorbent and there isn't two cups, of liquid to remove, you can just blend them as is. If you need to thin them out more, add extra chicken broth as needed, however it is unlikely you will need more.
- Season with salt to taste.
Notes
- Beans can be cooked longer than 6 hours for deeper flavor development.
- Use dried black beans instead of pinto to make refried black beans following the same method.
- Store leftovers in airtight containers in the refrigerator for 4-5 days or freeze for up to a month.
- The recipe freezes well before or after cooking; reheat gently when ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 110kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 355mg | 15% |
| Potassium | 494mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 11mg | 12% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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