Recipe: Easy Slow Cooker Refried Beans

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Slow Cooker Refried Beans from 100 Days of Real Food

Slow Cooker Refried Beans

I think I might be a little late getting on this bandwagon, but refried beans with melted cheese on a warm homemade whole-wheat tortilla is the bomb! Oh and don’t forget to top it with a little sour cream. I seriously cannot believe I am just figuring out how good this combination is. The reason why though is because I didn’t think I liked refried beans. That’s what happens when you only try them out of a can. But much like the difference between store-bought and homegrown tomatoes…homemade refried beans are light-years beyond the canned stuff! And with this super easy recipe below there is no excuse not to make them yourself. If you don’t already have one, you can buy the same slow cooker we have for about $25 and use it for this and other slow cooker recipes.

I am even going to pull out a bullet point list to tell you all the reasons why I like this recipe so much:

– Beans in general are super cheap and a good source of protein
– You don’t have to soak these dried beans overnight (which I often forget to do)
– They are sooo easy to make you could even do it with one hand tied behind your back :)
– You can freeze the leftovers for another day
– And for me, since I don’t normally love beans for textural reasons, this mashed up version is the perfect way to make them extra good

4.5 from 45 reviews
Easy Slow Cooker Refried Beans
Adapted from
  • 1 onion, peeled and halved
  • 2 cups dry pinto beans, rinsed
  • ½ fresh jalapeno or other hot pepper, seeded and chopped
  • 2 cloves garlic, minced
  • ¾ teaspoons salt
  • ½ teaspoon black pepper
  • One big pinch of cumin
  • 6 cups water
  1. Combine all ingredients in slow cooker.
  2. Cook on high for 8 hours or overnight while you are sleeping.
  3. Remove the bigger onion chunks and drain the excess liquid. If desired, save the excess liquid to add back to the final product to get the optimal consistency (i.e. not too dry).
  4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.


Other Slow Cooker recipes from “100 Days of Real Food”…

Pork Carnitas Tacos
The Best Whole Chicken in a Crock Pot


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532 comments to Recipe: Easy Slow Cooker Refried Beans

  • I made these today but they came out really bland in taste so very disappointed. Lovely on homemade tortilla with baby spinach, tomato, and cheese though :)

    • Lenaia

      I’ve made this recipe numerous times & it’s delicious when you make a couple adjustments. Use half of a seeded poblano pepper instead of the Jalapeño. It adds a a better mild spicy flavor than the jalapeño. Also add some garlic powder to the mix before cooking. When it’s done I don’t remove the larger pieces of onion I use an immersion blender to blend everything & then add salt, pepper & more garlic powder until I get the right flavor I’m looking for. It freezes awesomely too!

  • Abbey

    This recipe was stolen from AllRecipes and claimed as her own. Here is the link:

    Beyond that, you don’t need to remove the onion. It cooks into the liquid (why would you remove vegetables from your food?!). Anyways, drain the beans (onions and all) and use an electric mixer to mash, adding liquid as needed. The onions will blend into the beans.

    • Sarah

      There are a lot of recipes for a certain dish or food that have similar ingredients. I don’t think anyone is claiming anything. :) Everyone has different versions and measurements they prefer. Both versions look yummy!

  • Jennifer

    Any suggestions on the best way to freeze these? Thank you! Off to make them now for the first time. :)

  • Jamie

    I made these yesterday and they cooked all day in the crockpot and they were deilicious!!! I didn’t have a fresh jalapeño so I used a half can of roasted jalapeños (these cans are the little tiny ones). My husband and I both liked them a lot. I will be making these again!!

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