Why You’ll Love this Slow Cooker Refried Beans Recipe
You’re going to love this Slow Cooker Refried Beans recipe for several reasons. First off, it’s incredibly easy to prepare. Just toss your ingredients into the slow cooker, and let it do the work while you go about your day.
Plus, the flavor is out of this world! The combination of garlic, onion, and spices transforms simple beans into a rich and savory dish.
You’ll also appreciate how versatile they are. These refried beans make an excellent side for tacos, enchiladas, or even as a dip for chips.
And if you have leftovers, they store well in the fridge. Just pop them in the microwave, and you’ve got a quick meal ready in minutes.
Trust me; you’ll want to make this often!
Ingredients of Slow Cooker Refried Beans
When it comes to making the best Slow Cooker Refried Beans, the right ingredients are key. They not only add flavor but also create that creamy texture we all love.
Plus, you probably already have many of these items in your pantry, which makes this recipe even more appealing. Let’s explore what you’ll need to get started on this delicious journey.
Ingredients:
- 1 cup dried pinto beans (or red beans, or a mix)
- 1/4 of a large onion (split in half; one 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, a quick note on the ingredients: soaking your beans overnight is a game-changer. Not only does it help them cook faster, but it also makes them easier to digest.
If you’re feeling adventurous, you can even switch up the beans; black beans or a mix of beans can give a unique twist to your refried beans.
The spices—oh, the spices—are what elevate this dish to a whole new level. Don’t skimp on the cumin; it’s like the fairy dust of the bean world.
And if you’re not a fan of lard, feel free to substitute with olive oil or butter, but let’s be honest, lard has its own special magic. Just think of it as a little culinary adventure waiting to happen!
How to Make Slow Cooker Refried Beans
Alright, let’s plunge into the wonderful world of making Slow Cooker Refried Beans. It all starts with 1 cup of dried pinto beans. Now, these little legumes have been soaking overnight, soaking up all that good water like they’re at a spa day.
After they’ve had their beauty rest, toss those beans into your slow cooker along with the quartered half of a large onion, 2 whole garlic cloves, and 2 cups of water. Set your slow cooker to cook on the automatic setting for about 4 hours. This is where the magic begins, folks. Just imagine the aroma wafting through your kitchen as those beans soften and soak up all the flavors.
Once the cooking time is up, it’s time for a little excitement. Carefully let the bean mixture cool down—trust me, no one wants a hot bean explosion. Then, grab your trusty blender and puree that mixture until it’s wonderfully smooth. If you’ve ever made a smoothie, you’re halfway there.
Now, here comes the fun part. In a large saucepan, melt 1 tablespoon of lard over medium heat until it’s nice and hot. Add in the finely chopped half of your onion, the remaining 2 finely chopped garlic cloves, and that zesty green chili pepper. Cook it all for about 3 minutes, or until you can smell the deliciousness. You know it’s ready when your kitchen starts to smell like a cozy Mexican restaurant.
Now, pour that blended bean mixture into the pan with your sautéed veggies. This is the moment where you get to season it all up with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of cumin. Stir it constantly over low heat for about 15 minutes until it thickens up nicely. It’s like you’re stirring up a little pot of happiness!
And just as you think it can’t get any better, top it off with some shredded cheddar cheese right before serving. These refried beans make a perfect side dish for tacos, enchiladas, or even just a cozy bowl of Mexican rice.
And if you have leftovers—lucky you—just pop them in the fridge, and they’ll be ready for a quick microwave snack in no time. Enjoy your culinary creation; it’s bound to impress anyone who gets a taste!
Slow Cooker Refried Beans Substitutions & Variations
While traditional slow cooker refried beans are delicious, there are plenty of substitutions and variations to explore that can elevate the dish or cater to different dietary needs.
For a vegetarian option, I swap lard for olive oil or coconut oil, which still adds richness. If you’re watching your sodium intake, use low-sodium broth instead of water and adjust the salt accordingly.
For a smoky flavor, I add a dash of smoked paprika or chipotle powder. If you love heat, try adding jalapeños or a splash of hot sauce.
You can also experiment with different beans, like black beans or kidney beans, for a unique twist. These variations make the dish versatile and exciting every time!
What to Serve with Slow Cooker Refried Beans
Exploring substitutions and variations for slow cooker refried beans opens up a world of flavor, but figuring out what to serve alongside them can elevate your meal even further.
I love pairing these creamy beans with warm tortillas, whether it’s soft flour or crispy corn. They also shine next to tacos or enchiladas, providing a hearty side that complements the spices.
If you’re feeling adventurous, try serving them with grilled meats or fish for a delicious contrast. I often add a fresh salad for a crunchy texture or some Mexican rice to round out the meal.
Don’t forget a dollop of sour cream and guacamole on the side; they really enhance the experience!
Additional Tips & Notes
To make the most of your slow cooker refried beans, I suggest experimenting with different spices and ingredients. Add a pinch of smoked paprika or cayenne pepper for a smoky kick.
If you’re a fan of creaminess, try mixing in some sour cream or cream cheese just before serving. Don’t hesitate to swap in different beans like black or kidney beans for a unique twist.
For a fresh touch, top your beans with chopped cilantro or diced tomatoes. Remember, taste as you go; adjust salt and spices to your liking.
Finally, if you have leftovers, they freeze beautifully! Just store them in an airtight container for a quick meal later. Enjoy your cooking adventure!