The Unpretentious Magic of Old El Paso Crock Pot Refried Beans

There are certain dishes that, despite their humble origins, hold a special place in the culinary heart. For me, that’s the comforting embrace of perfectly seasoned refried beans, especially when they’re crafted with the effortless charm of a slow cooker. I remember countless family gatherings where a bubbling crock pot of these refried beans was the undisputed star of the appetizer spread, a beacon of Tex-Mex comfort that everyone clamored for. It’s the kind of dish that transforms an ordinary Tuesday night into a fiesta, a testament to the fact that delicious doesn’t always need to be complicated.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 4 hours (High) or Overnight (Low)
• Total Time: 4 hours 15 minutes to overnight + 1 hour
• Servings: 20
• Yield: Large Crock Pot
• Dietary Type: Adaptable (can be made lower fat)

Ingredients

The beauty of this recipe lies in its simplicity, utilizing pantry staples to create something truly special. The key, of course, is starting with a quality base. While many brands exist, I find Old El Paso refried beans to offer a consistent, satisfying texture and flavor that sings in this slow-cooker preparation.

• 5 – 31 ounces refried beans: The cornerstone of our dish. Feel free to choose your preferred brand, but as mentioned, Old El Paso is my personal go-to for its reliable quality.
• 2 cups onions, diced: A good aromatic foundation, adding a subtle sweetness and depth.
• 1 (32 ounce) package Mexican cheese: This blend provides a wonderfully gooey, melty topping. I like to use a blend that includes Monterey Jack and Cheddar for optimal flavor and meltability.
• 1 (32 ounce) jar salsa: The salsa adds moisture, acidity, and a delightful kick. Choose a medium heat salsa unless you prefer it milder.
• Green onion, chopped: For a fresh, sharp garnish just before serving.
• Sour cream, to taste: A dollop of cool sour cream is the perfect counterpoint to the warm, savory beans.
• Black olives, to taste: Sliced black olives add a briny, salty note that complements the Mexican cheese beautifully.
• Cherry tomatoes, to taste: These add a burst of freshness and a touch of acidity when added at the very end.

Equipment Needed

This recipe is wonderfully straightforward and requires minimal equipment:

• Crock Pot (Slow Cooker): A large capacity slow cooker is ideal for this recipe to accommodate all the ingredients and serve a crowd.
• Stoneware Insert: This is the insert that fits inside your slow cooker.
• Spatula or Spoon: For mixing the ingredients.
• Serving Spoon: For dishing out the delicious refried beans.

Instructions

This is where the magic happens – transforming simple ingredients into a crowd-pleasing delight with minimal fuss. The slow cooker does all the heavy lifting, allowing flavors to meld and deepen beautifully.

1. Begin by adding the refried beans and the diced onions directly into the stoneware insert of your crock pot.
2. Next, add half of the Mexican cheese to the insert.
3. Pour in at least 2 cups of salsa. Don’t be shy; the salsa is crucial for both flavor and achieving the right consistency.
4. Now, mix everything completely within the stoneware insert. Ensure the beans, onions, cheese, and salsa are thoroughly combined.
5. Secure the lid on your crock pot and set it to cook on high for 4 hours, or on low overnight. Whichever setting you choose, a brief stir or two during the cooking process is beneficial to ensure even heating and to prevent any sticking.
6. About one hour before serving, remove the lid and add the remaining half of the Mexican cheese on top of the bean mixture.
7. Sprinkle the chopped green onions and sliced black olives over the cheese.
8. Once the cheese is melted and bubbly, carefully remove the crock pot insert from the slow cooker base to serve.
9. Just before presenting your masterpiece, add the chopped cherry tomatoes and sour cream, if desired, as a final flourish.

Expert Tips & Tricks

• The Cheese Melt: For an extra gooey cheese topping, you can pop the lid back on for a few minutes after adding the final cheese and toppings to allow everything to melt together perfectly.
• Salsa Selection: The type of salsa you use will significantly impact the final flavor. A roasted garlic salsa will impart a deeper, more complex taste, while a mild pico de gallo will offer a fresher, brighter profile. Experiment to find your favorite!
• Bean Texture: If you prefer a smoother refried bean, you can mash the refried beans with a fork or potato masher before adding them to the crock pot. However, this recipe is designed to be wonderfully forgiving, and the slow cooking process will break down any remaining lumps.
• Spice Level Control: For those who like a bit more heat, consider adding a can of drained and rinsed chopped green chilies or a few thinly sliced jalapeño peppers along with the onions and beans in step 1. This will infuse the entire dish with a pleasant warmth.
• Low-Fat Adaptation: As noted, for a lighter version, opt for low-fat refried beans, low-fat sour cream, and reduced-fat Mexican cheese. The flavor will still be rich and satisfying.

Serving & Storage Suggestions

These Old El Paso Crock Pot Refried Beans are incredibly versatile. They’re a natural fit alongside any Tex-Mex or Mexican-inspired meal.

Serving:

• Serve hot directly from the crock pot insert. They are an exceptional side dish for tacos, enchiladas, fajitas, or burritos.
• They also make a fantastic appetizer when served with tortilla chips for dipping.
• Consider topping with a sprinkle of fresh cilantro for an extra burst of color and flavor.

Storage:

• Leftover refried beans can be stored in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, gently warm them on the stovetop over low heat, stirring occasionally, or microwave in a microwave-safe dish until heated through. You may need to add a splash of water or salsa to loosen them up if they have become too thick.
• Freezing is also an option. Allow the beans to cool completely, then portion them into freezer-safe bags or containers. They will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here’s an estimated nutritional breakdown per serving, keeping in mind that exact values will vary based on the specific brands of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	194.6 kcal	–
Calories from Fat	88 kcal	–
Total Fat	13.8 g	21%
Saturated Fat	8.7 g	43%
Cholesterol	47.7 mg	15%
Sodium	818.5 mg	34%
Total Carbohydrate	7.5 g	2%
Dietary Fiber	1.4 g	5%
Sugars	4.2 g	16%
Protein	11 g	22%

Note: Daily Values are based on a 2,000 calorie diet. Individual results may vary.

Variations & Substitutions

While this recipe is fantastic as is, feel free to explore these variations:

• Spicy Twist: For an extra kick, add a can of diced fire-roasted tomatoes along with the salsa, or a pinch of cayenne pepper when you add the beans and onions.
• Vegetarian Delight: Ensure your refried beans and salsa are vegetarian-friendly. This recipe is already inherently vegetarian.
• Vegan Option: To make this dish vegan, use vegan refried beans, vegan Mexican-style cheese, and omit the sour cream or substitute it with a dairy-free sour cream alternative.
• Creamier Texture: If you desire an even creamier consistency, you can mash a portion of the refried beans against the side of the crock pot insert with your spatula before the final hour of cooking.

FAQs

Q: Can I use a different brand of refried beans?
A: Absolutely! While Old El Paso is a favorite, feel free to use your preferred brand of refried beans. Just ensure they are the standard canned variety.

Q: What kind of salsa is best for this recipe?
A: A medium-heat salsa is a good all-around choice. You can adjust to your spice preference – mild for a gentler flavor or hot for more heat.

Q: How do I prevent the refried beans from drying out in the slow cooker?
A: Ensure you use at least 2 cups of salsa, as this provides essential moisture. Stirring the beans a couple of times during cooking also helps distribute moisture evenly.

Q: Can I prepare this recipe ahead of time?
A: You can prepare the initial steps (combining beans, onions, half the cheese, and salsa) and refrigerate them overnight. Then, simply transfer to the crock pot in the morning and cook as directed.

Q: Is it necessary to add the final cheese and toppings an hour before serving?
A: Adding the cheese, green onions, and olives towards the end ensures they remain fresh and vibrant. The cheese melts beautifully, and the green onions and olives add a fresh contrast.

Final Thoughts

This Old El Paso Crock Pot Refried Beans recipe is more than just a dish; it’s an invitation to gather, to share, and to savor the simple pleasures of good food. It’s proof that convenience and incredible flavor can go hand-in-hand. Whether you’re hosting a lively fiesta or simply craving a comforting meal, these refried beans are sure to be a hit. Serve them alongside your favorite Tex-Mex classics, perhaps with some freshly made guacamole and a refreshing margarita, and watch them disappear! Don’t forget to share your creations and any delicious variations you discover – the culinary journey is always more enjoyable when shared.