How To Make Refried Beans

Rich homemade refried beans bring restaurant flavor home with just a few minutes of hands-on effort These beans are deeply savory creamy and infused with a gentle heat from jalapeños The convenience of a slow cooker makes this side dish wonderfully easy while delivering so much more flavor than canned refried beans

Refried beans have always been my go to for last minute taco nights I started making this slow cooker version during busy weekdays and they always steal the show on family taco night

Ingredients

• Dried pinto beans: provide authentic flavor and the best texture Choose beans that are not too old for even cooking
• Onion: brings sweetness and depth Finely dice for even distribution
• Jalapeño peppers: allow you to control the spice Skip seeds for milder or leave a few for extra heat Look for firm shiny peppers
• Garlic: adds savoriness and transforms the broth into something special Use fresh cloves for best results
• Fire roasted diced tomatoes: add a subtle smoky flavor and a bit of acidity for balance Use a quality brand with rich flavor
• Vegetable or chicken broth: infuses beans with rich taste not just water Use low sodium broth for control over seasoning
• Water: ensures beans cook evenly Keep extra on hand in case more is needed
• Taco seasoning: optional but brings extra depth and complexity Make your own or choose a quality blend without additives
• Salt: vital for developing flavor Add near the end so the beans cook up tender

Instructions

Sauté the Aromatics:

Cook diced onion garlic and jalapeño in a bit of oil over medium heat for about seven to eight minutes until everything is soft and fragrant This gentle cooking draws out deep savory notes and ensures your refried beans will be packed with flavor from the very start

Set Up Your Slow Cooker:

Add the rinsed pinto beans cooked aromatics and fire roasted diced tomatoes with their juices to the cooker Pour in the broth and water making sure beans are covered with some liquid to spare This mixture is your flavor foundation

Slow Cook to Tender Perfection:

Cover and set your slow cooker on low for about eight to ten hours or high for four to five hours Beans should be completely soft and yielding when tested with a spoon

Drain and Reserve Liquid:

Once beans are done carefully ladle most of the cooking liquid into a bowl leaving just enough to keep the beans moist Save this reserved broth so you can adjust the bean texture later

Mash for Creamy Consistency:

Use an immersion blender or sturdy potato masher to mash the beans right in the slow cooker Add reserved cooking liquid a bit at a time until the beans reach your preferred consistency Smooth and creamy is classic but leave a few whole beans if you want extra texture

Season to Taste:

Taste the mashed beans and add the taco seasoning if you like plus salt to your preference Stir or mash again to combine everything thoroughly This is the step where you can tweak the flavor profile just for your family

Serve Up Warm Goodness:

Ladle the creamy refried beans into a bowl or directly onto tacos and tostadas They are equally good as a side or as a star filling Top with cheese or chopped cilantro if you want a little extra flair

My favorite part is always those first bites when the beans are still piping hot and creamy I once made a double batch for a big family gathering and we ran out before the main dish even hit the table Everyone hovered over the slow cooker asking for just one more scoop

Storage Tips

Store leftover refried beans in an airtight container in the fridge for up to four days Beans reheat well on the stovetop with a splash of water to revive their creamy texture For longer storage spoon cooled beans into freezer safe bags and freeze flat This makes them easy to stack and quick to thaw

Ingredient Substitutions

You can use black beans for a different twist or cannellini beans for a very mild taste Red onions or leeks work well in place of yellow onions If you do not have fire roasted tomatoes regular diced tomatoes plus a small pinch of smoked paprika will add similar depth

Serving Suggestions

Refried beans are perfect in burritos or as a layer in seven layer dip For a weeknight dinner spread them on crispy tostadas with lettuce and a sprinkle of queso fresco They also make a hearty breakfast when topped with a fried egg and fresh salsa

Cultural Context

Refried beans or frijoles refritos have roots in Mexican and Tex Mex cuisines Traditionally they are made by simmering pinto beans and then mashing them with lard or oil The slow cooker adaptation brings all that rich flavor to your kitchen with modern convenience while keeping the spirit and satisfaction of the original

Seasonal Adaptations

Add a squeeze of fresh lime juice in the summer for brightness Stir in cumin or dried oregano in winter for cozy extra flavor Top with diced fresh tomatoes or avocado in the spring for a lighter finish

I always keep a container of these refried beans in my freezer for those times when I need a quick hearty base for dinner They have saved taco night more times than I can count

Recipe FAQs

→ Can I use canned beans instead of dried?

Yes, canned pinto beans can be used. Reduce cooking time and adjust added liquid as needed.

→ How spicy are these beans?

Spice level depends on the amount of jalapeño and if you keep the seeds. Adjust to your taste preference.

→ Can I make this dish ahead?

Absolutely. These beans store well in the fridge for up to 5 days and freeze beautifully for later use.

→ What can I serve with refried beans?

They’re delicious as a side, in burritos, tacos, tostadas, or as a layer in casseroles and dips.

→ Is it necessary to soak the beans?

Soaking helps shorten cooking time but isn’t required since the slow cooker method makes beans tender.