These refried beans are velvety, ultra creamy, and packed with flavor. You won't believe how EASY they are to make! Just dump and go, and let the slow cooker do the work!
Prep Time5 minutesmins
6 hourshrs
Total Time6 hourshrs5 minutesmins
Servings: 16servings
Calories: 110kcal
Ingredients
16ozdried pinto beans
6cupschicken broth(about 48 oz) or vegetable broth if vegetarian
4ozdiced green chiles(1 can)
1onionroughly diced
8clovesgarlicminced
2tspground cumin
2bay leaves
saltto taste
Instructions
Rinse and sort the beans and sort any debris out. Then place the pinto beans in the bottom of the crock pot.
Add the broth, green chiles, onion, garlic, cumin, and bay leaves.
Cook on high for 5-6 hours.
Once the beans are tender, remove the bay leaves and strain 2 cups of liquid out of the beans. Use an immersion blender to blend, adding removed liquid until smooth and creamy.Note: Depending on the beans, cook time, and your personal preference, you may add all of the liquid back in (I did here,) some, or none of the liquid. If your beans are super absorbent and there isn't two cups, of liquid to remove, you can just blend them as is. If you need to thin them out more, add extra chicken broth as needed, however it is unlikely you will need more.
Season with salt to taste.
Notes
These beans can be cooked longer than 6 hours. As they cook the flavor will continue to develop, but they will be soft and flavorful enough to process at the 5-6 hour mark.Substitutions — Refried Black Beans – Make this recipe as directed using dried black beans instead of refried beans. How to Store — To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 4-5 days
in the freezer up to a month
How to Freeze — This recipe freezes well. It can be frozen before or after cooking. See how to freeze section in original post for full instructions. How to Reheat — When ready to eat, reheat in the microwave, or on the stovetop.