Why You’ll Love this Slow Cooker Refried Beans Recipe
If you’re looking for a delicious and easy side dish, you’ll love this Slow Cooker Refried Beans recipe.
I can’t get enough of how simple it’s to throw everything in the slow cooker and let it do the work. The aroma that fills my kitchen as it cooks is irresistible, and the flavor is unbeatable.
Plus, it’s so versatile! Whether I’m serving tacos, enchiladas, or just enjoying it with some tortilla chips, it’s always a hit.
I also appreciate how I can make a big batch and store leftovers for quick meals later in the week.
You’ll adore it!
Ingredients of Slow Cooker Refried Beans
When it comes to whipping up a satisfying side dish, this Slow Cooker Refried Beans recipe takes the cake—or should I say, takes the beans?
Seriously, it doesn’t get much easier than tossing a handful of simple ingredients into a slow cooker and letting it do its magic. You’ll find that the humble pinto bean transforms into something creamy and flavorful, perfect for scooping up with tortillas or piling onto your favorite Mexican dishes.
Plus, everything you need is probably already sitting in your pantry. Let’s take a look at what you’ll need to create this delicious dish.
Ingredients:
- 1 cup dried pinto beans (or red beans or a mix)
- 1/4 of a large onion (with half quartered and the other half finely chopped)
- 4 garlic cloves (2 whole and 2 finely chopped)
- 1 green chili pepper, finely chopped
- 1 tablespoon lard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 2 cups water
Now, let’s talk about these ingredients for a minute. You might be wondering about the lard—trust me, it adds a richness that takes these beans to the next level.
If you’re not feeling it, you can use olive oil or butter instead, but don’t come crying to me when it’s not as good.
And about those beans, soaking them overnight helps them cook faster and makes them easier to digest, so don’t skip that step.
If you’re short on time, you can use canned beans, but they won’t have quite the same depth of flavor.
How to Make Slow Cooker Refried Beans
Alright, let’s explore the delightful process of making Slow Cooker Refried Beans. First things first, grab that 1 cup of dried pinto beans that you soaked overnight. Seriously, soaking them is a game-changer. It helps them cook faster, and your stomach will thank you later.
Now, toss those beans into your slow cooker along with 1/4 of a large onion—remember, you’ve got half of it quartered and the other half finely chopped. Then, add in 2 whole garlic cloves and 2 cups of water. Set that slow cooker to the automatic setting for 4 hours and let it do its thing. It’s like magic, but without the wand and cape.
Once the beans are cooked and tender, let them cool down a bit. Now, here comes the fun part: you’ll want to blend that bean mixture until it’s smooth and creamy. I always find it rewarding to watch those beans transform; it’s like they’re shedding their shy exterior.
In a large saucepan, melt 1 tablespoon of lard over medium heat. If lard isn’t your jam, feel free to swap it out for olive oil or butter. Once the lard is hot and sizzling, toss in the finely chopped onion, the remaining garlic, and that green chili pepper you diced up. Cook them for about 3 minutes, stirring occasionally, until everything is tender and fragrant. Honestly, the aroma alone is enough to make you want to jump right in right then and there.
Now, pour in that beautifully blended bean mixture. Stir it all together and season with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of cumin. Keep the heat on low for about 15 minutes, stirring constantly. This step is essential because you want the beans to thicken up nicely, and trust me, there’s nothing worse than sticking to the bottom of the pan like a stubborn kid at a school dance.
When it’s all thick and creamy, serve it up hot, topped with a sprinkle of shredded cheddar cheese if you’re feeling fancy. And just like that, you’ve got a perfect side dish for tacos, enchiladas, or just a spoon. Enjoy the fruits of your labor, and don’t worry if there are leftovers. Just microwave them later for a quick and satisfying meal.
Slow Cooker Refried Beans Substitutions & Variations
While making Slow Cooker Refried Beans is a delightful process, there’s plenty of room for creativity with substitutions and variations.
If you want to switch things up, try using black beans or kidney beans instead of pinto beans. For a smoky flavor, add some chipotle peppers in adobo sauce.
You can swap lard for olive oil or butter for a vegetarian option. Experiment with spices like paprika or cayenne for extra heat.
If you’re feeling adventurous, mix in diced tomatoes or corn. Each variation brings a unique twist that keeps your refried beans exciting every time you make them!
What to Serve with Slow Cooker Refried Beans
If you’re looking to elevate your meal with Slow Cooker Refried Beans, there are plenty of delicious pairings to contemplate.
I love serving them alongside crispy tacos or cheesy enchiladas for a satisfying feast. They also make a fantastic side for grilled chicken or fish, adding a hearty touch.
If I’m in the mood for something lighter, I’ll pair them with a fresh salad topped with avocado and lime.
Don’t forget to have tortilla chips on hand for dipping! Trust me, these beans can elevate any dish and bring a vibrant flavor to your table. Enjoy!
Additional Tips & Notes
To make the most of your Slow Cooker Refried Beans, consider experimenting with the seasoning and ingredients based on your preferences.
You can add spices like smoked paprika or cayenne for extra heat. If you’re looking for a creamier texture, try blending in some sour cream or cream cheese. You can also play with different types of beans, like black beans or a mix.
Don’t forget to adjust the salt to taste, especially if you’re using broth instead of water.
Finally, these beans freeze well, so make a big batch and enjoy them later!