Ingredients
Scale
- 1 pound dried pinto beans, rinsed and sorted
- 1 medium onion, finely diced
- 1–2 jalapeño peppers, seeded and minced
- 4 cloves garlic, minced
- 1 14.5 oz can fire-roasted diced tomatoes, undrained
- 4 cups vegetable or chicken broth
- 2 cups water, more as needed
- 1 tablespoon taco seasoning, optional
- Salt to taste, optional
Instructions
- Add the beans, onion, jalapeño, garlic, diced tomatoes (with juice), broth, and water to a 6-quart slow cooker.
- Cover and cook on low for 8-10 hours or high for 4-5 hours, until the beans are tender.
- Drain most of the cooking liquid into a bowl, reserving it for later.
- Use an immersion blender or potato masher to mash the beans in the slow cooker until smooth, adding reserved cooking liquid as needed for desired consistency.
- Taste and adjust seasoning, adding taco seasoning and salt if desired, then blend or mash to combine once more.
- Serve warm as a side dish, in tacos, or as a topping for tostadas.
Notes
Feel free to adjust the amount of jalapeño based on your heat preference.
Leftover refried beans can be refrigerated and reheated for later meals.
These beans can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Sides
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg