How To Make Refried Beans (Printable Version)
Smooth pinto beans with onion, jalapeño, and tomatoes, perfect as a side or taco filling.
# Ingredients:
→ Main Ingredients
01 -
1 pound dried pinto beans, rinsed and sorted
02 -
1 medium onion, finely diced
03 -
1 to 2 jalapeño peppers, seeded and minced
04 -
4 cloves garlic, minced
05 -
1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
06 -
4 cups vegetable broth or chicken broth
07 -
2 cups water, more as needed
08 -
1 tablespoon taco seasoning, optional
09 -
Salt to taste
# Steps:
01 -
Place pinto beans, onion, jalapeños, garlic, diced tomatoes with juice, broth, and water into a 6-quart slow cooker.
02 -
Cover and cook on low setting for 8 to 10 hours or on high for 4 to 5 hours, until beans are soft and cooked through.
03 -
Drain most of the cooking liquid into a separate bowl, reserving it for later use.
04 -
Use an immersion blender or potato masher to mash the beans in the slow cooker until a smooth consistency is reached, adding reserved cooking liquid as needed.
05 -
Taste and adjust seasoning by stirring in taco seasoning and salt as necessary. Blend or mash once more to combine.
06 -
Serve the refried beans warm as a side, stuffed in tacos, or as a topping for tostadas.
# Notes:
01 -
Beans will thicken significantly as they cool; adjust final consistency with reserved cooking liquid to your preference.