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 43 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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513 comments to Recipe: Easy Slow Cooker Refried Beans

  • Ashley

    I LOVE re-fried beans. LOVE. A fellow yogi of mine made these for our pot luck and WOW. They were as good if not better than the actual fried in fat beans. THANK YOU!!! I love “re-fried” beans. Ever since I was pregnant with my daughter. This lets me eat them more often as a great source of protein minus the extra saturated fat.

    *High Five!!*

    One Happy Mommy :)

  • Lynda Haeske

    We can’t eat onions in our house, if I omit them entirely will this effect the outcome? These sound so yummy!


  • Klara

    Can I use canned pinto beans and just put less water in?

  • Shirley Rodnitzky

    I would like to make black refried beans, would there be any difference in cooking directions?

  • Katelyn

    Outstanding! Easy as pie! I have made this recipe several times for dinner and even just to have for lunches all week. Sometimes, I add an additional cup of broth to make them more soup like and I do not mash. 100% recommended.

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