Recipe: Easy Slow Cooker Refried Beans

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 50 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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  • Comments

    1. Sarah |

      What size crock pot do you use for these? I can’t wait to give them a try!!!

      • Amy Taylor (comment moderator) |

        Hi there. Lisa has a 6 quart pot.

    2. Laura |

      These were so good and so easy!

    3. Christine |

      What cheese do you recommend to sprinkle on top?

      • Amy Taylor (comment moderator) |

        Hi Christine. Cheddar goes well.

    4. Lauie |

      Do you recommend soaking the beans overnight first?

      • Amy Taylor (comment moderator) |

        Hi Laurie. Lisa does not soak theses beans first.

    5. Christina |

      To the people who used black beans – did you soak them?

      • Amy Taylor (comment moderator) |

        Hi Christina. I have found it necessary to soak black beans first.

    6. |

      Thanks for this easy & delicious recipe! The beans taste so fresh & much less sodium then the canned variety! I might add more jalapeños next time to give it more flavor, but probably only when making these for adults only:)

    7. Nichol Harris |

      If you like refried beans (or are on the fence about them) you will like this recipe. These were incredibly easy and delicious. I didn’t have an onion or a jalapeno, but I did have onion powder/minced. I threw in some chili powder and crushed red pepper too. I will never buy canned refried beans again. I hope they freeze well: I used an entire bag of beans and just upped the water/spices. I have a fair amount of leftovers, which is not a bad problem to have.

      • Tiffany |

        Hi Nichol, I freeze mine all the time!

    8. Sherri |

      Soaking helps combat the gas you get from beans. Are the beans gasless with this recipe?

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