Ingredients
- 1 large yellow onion, diced (2 cups)
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 jalapeño pepper, stem and seeds removed, diced (optional)
- 1 lb dry pinto beans
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1½ quarts (6 cups) chicken broth (or use vegetable broth for vegan/vegetarian)
- 2 tablespoons avocado oil or olive oil
- Optional toppings: shredded cheddar or Mexican blend cheese, crumbled queso fresco, sliced green onions, sliced jalapeño, chopped fresh cilantro
Instructions
- In the bottom of a large slow cooker, place the diced onion, garlic, and jalapeño (if using).
- Rinse the beans in a colander under running water (no need to soak them). Add the rinsed beans, smoked paprika, cumin, salt, and pepper to the slower cooker.
- Pour the broth over the ingredients in the slow cooker and stir gently with a spoon.
- Cover and cook on LOW for 10 hours or on HIGH for 6 hours.
- When the cooking time is done, finish the beans with one of the following methods:
For creamy and smooth refried beans (recommended): Blend the beans using a blender, food processor, or immersion blender.
> Blender or food processor: Use a slotted spoon to transfer the cooked beans and ingredients from the slow cooker (but not the liquid) to a food processor or blender. Then, add 1 cup of the remaining cooking liquid from the slow cooker and discard the remaining liquid. Add the oil and blend or process until very smooth and creamy, about 1 minute, scraping down sides as needed. Transfer the refried beans to a bowl to serve, or return them to the slow cooker and keep warm on the Warm setting.
> Immersion blender: Use a ladle to remove cooking liquid from the slow cooker until only about 1 cup of liquid remains in the slow cooker with the beans and other ingredients. Add the oil. Use an immersion blender to blend the beans until very smooth and creamy. Keep beans warm using the Warm setting on the slow cooker and serve beans right from the slow cooker.For slightly chunky beans: Mash the beans with a potato masher or fork. Use a slotted spoon to transfer the cooked beans and ingredients from the slow cooker (but not the liquid) to a large wide bowl. Then, add 1 cup of the remaining cooking liquid from the slow cooker and discard the remaining liquid. Add the oil to the bowl and mash with a potato masher or a fork until the beans reach desired consistency (some mashed, some still intact). Serve or return the beans to the slow cooker and keep warm on the Warm setting.
- After the beans are blended, add salt to taste. Garnish with desired toppings and serve warm.
- Store refried beans in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Notes
To make refried beans in an Instant Pot: Place the onion, garlic, and jalapeño (if using), in the pressure cooker. Stir in the rinsed beans, the spices, and 6 cups liquid (broth or water). Close and seal the lid. Cook on high pressure for 45 minutes. When the cooking time is up, allow for natural release for 20-25 minutes before venting. Using a slotted spoon, transfer the beans and 1 cup of the bean cooking liquid to a high-speed blender. Blend until smooth, adding 2 tablespoons of oil to the blender as well. Adjust seasonings to taste.
Nutrition Information
- Serving Size: 1/2 cup
- Calories: 153
- Fat: 3 g
- (Sat Fat: 0 g)
- Sodium: 129 mg
- Carbohydrate: 24 g
- (Fiber: 10 g
- Sugar: 1 g)
- Protein: 8 g
- Cholesterol: 0 mg