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
Easy Slow Cooker Refried Beans
Ingredients
Instructions
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Combine all ingredients in slow cooker.
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Cook on high for 8 hours, or overnight while you're sleeping.
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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).
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Mash remaining beans with a potato masher and voila! You have homemade refried beans.
Recipe Notes
Nutrition Facts
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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:)
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.
Hi Nichol, I freeze mine all the time!
Soaking helps combat the gas you get from beans. Are the beans gasless with this recipe?
Hi there. When you slow cook many beans, it is less necessary to soak them.
I made these tonight in my pressure cooker and they turned out great! Thank you for this! Much better than canned beans:)
Hello! Any tips for making these ahead of time and freezing them for school lunches? What do you freeze them in? How do you defrost?
Thanks!
Hi there. I freeze mine in 4 or 8 oz jelly jars, so I can pull them out in single or small serving sizes. No need to defrost the whole recipe if you only need a couple servings for a packed lunch.
This recipe is amazingly simple — the beans turn out terrific! I doubled the recipe, and on other occasions doubled the Jalapeno peppers and used a *lot* more Cumin (although I’d recommend making it per the recipe the first time and adjust from there for your tastes). I would NOT suggest making them overnight because you’ll wake up at 3 a.m., smell them, and have a hard time getting back to sleep! (yeah, I like them that much) I used a GE slow cooker and had no problems with the beans getting dry — even after 10 hours. Just make sure your lid is closed properly. Like other posts, I also used an immersion blender. Lesson learned: Remove ALL the liquid, start blending, and add back some reserved liquid as needed (the first round was a little wet — my fault!).
If you buy the pinto beans in bulk you will save a lot of money. This recipe is so easy to make, healthy, and inexpensive. Thank you so much for the recipe! With the money you save you can pick up a tortilla press and make your own corn tortillas. Adventure in cooking! Love it.
Being Mexican , It is hard to buy Pinto beans for start.I have found them and this recipe sounds good, I don’t care for the canned, I do everything from scratch.
Jess, If you haven’t tried this recipe yet you must ASAP! I could never get my beans to be quite as good as my grandmas. I tried this recipe because they can cook when I’m paying ZERO attention and now this is the only way I make beans. Plus unlike grandmas, no bacon and no Manteca necessary.
Made these today and they were delicious! Tossed everything in before work and they were ready when I got home. This recipe is amazing… So quick and easy to make! Thanks!
Do you need to soak the beans overnight before putting them in the slow cooker?
Hi Debbie. No, you do not.
How many servings is this recipe for?
It yields about 6 cups but we do not specify serving size.
Hi,
If you cook them over night do you still do it on high for 8 hours?
Yes.
I made these exactly how the recipe said to and they are delicious! Thanks!
I cut this recipe in half for my little 1.5 qt slow cooker. It was a perfect fit for the small pot. I don’t care for cumin, so I used a tiny pinch and I think I used less Jalapeño . It was fantastic and perfect for two – three people in the little,pot. This is a definite keeper.
I made the recipe and although delicious I was put off by the color a bit. Not sure what I did wrong but mine turned out more gray then brown? Maybe I didn’t cook them long enough?
Can i make these with black beans?
Hi. Other readers have but have felt it more necessary to soak them first.
I have done it w/half black beans & half pintos. But never with all black beans. And I use an immersion blender to mash portions. I do leave some whole beans too. I add a little mozzarella cheese too. Sometimes I add a jar of salsa for additional texture & flavor. But once I add cheese & salsa I don’t call it refried beans; it’s bean dip for us.
I made these today but substituted kidney beans. They. Were. So. Good. Definitely adding this to our regular rotation!
Do the refried beans freeze well? I think my family could use this recipe for two meals. Or, another option would be to make half a batch. Has anyone ever tried that? If so, is 8 hours on high still the correct time and setting? Thanks!
Yes, the refried beans freeze well! I make them and then freeze in 1 cup ziploc plastic bowls, then pull them out as needed for meals. If you forget to thaw them, just simmer on low to reheat.
Do you soak the beans before cooking them?
No, Lisa does not soak these first.
These are now a staple in our home- I make these beans almost weekly…My husband can’t get enough of them in his breakfast burritos. I can’t believe how easy and healthy they are! I just use an immersion blender at the end and blend up the onion (why lose that yummy flavor?) with all the beans.
That’s a great idea of blending up the onions. Seems like a waste to toss them when they can be blended and mixed. in. I will give this one a try. Thanks
Delicious and so easy!
I have been making our ‘smashed’ beans this way for a few years. I make a huge batch, though – 2-3lbs of dry beans every other month. They freeze really well in smaller portions and are super easy to reheat.
Regarding the cooking water (or bean broth), I save it and use it to make a large batch of enchilada sauce (which also freezes well!)
Thanks for sharing all your ideas with us! You have made our transition to real food easier over the last few years!
What secret is this about? For enchilada sauce. Tell me more please
I drain the cooking liquid off of the beans into a separate bowl and set it aside to use when I make crock pot enchilada sauce. I basically substitute this bean broth for the chicken broth most recipes call for.
As I mentioned above, I usually cook 2-3 lbs of beans at a time and freeze them in family size portions. I do the same with enchilada sauce.
I stir the following ingredients together in my crock pot:
8 C bean broth
4 C crushed tomatoes
1/4 C olive oil
4 T chili powder
3 T ground cumin
1 T dried oregano
2 t salt
Cook on high 4 hours or low 8 hours.
Combine 4 T cornstarch with 4 T cold water until smooth.
Pour into sauce and cook on High for 30 minutes, until slightly thickened.
Once it is cooled, I divide it into Four (3 C) portions.
Thank you so much. Sounds wonderful & time saving
So funny to read this recipe. I have never measured my ingredients, but have been making my beans with these ingredients for years! I make a double batch and freeze the leftovers for tostadas for another meal. You can use the same recipe with black beans also and add colored peppers.
If I soak my beans first, how should I adjust the water content in this recipe?
Hi Shannon. There is really no need to soak the beans first. You might find this interesting and helpful: http://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article.
This is pretty close to my recipe — I add a few TBsp tomato paste and a TBSP of mild/medium chili powder. I also add more jalapeno, but that’s a personal taste for sure.
Glad to see so many people making their own refried beans and other bean dishes. 2016 is the Year of the Pulses as declared by the United Nations… just a few more months to celebrate :-)
Thanks for the recipe.
I need to make this recipe as a side dish for a Mexican themed meal this weekend, but I need to do it for a crowd. Have you ever tried doubling the recipe and if so, how does that alter the cooking time? Thank you!!
Hi. I’ve doubled it and kept the cooking time the same.
Can you freeze retried beans?
Yes. :)
How long to cook in an instant pot/pressure cooker?
Hi there. We’ve not made these in a pressure cooker.
This is the best way to do beans. If the beans are fresh from a recent harvest they will cook in about 30 minutes where I live (high altitude), about 45 minutes for last years harvest (what is usually in stores). Start with 25 minutes then release pressure and check, if needed add 10-20 minutes. No pre-soaking is required, just pre-rinse.
I used 1/2 water & 1/2 unsalted lowfat chicken broth & switched a comparable amount of green chilies for the jalapenos. I also pulsed the whole thing in my food processor. Couldn’t imagine throwing those onions out! Yum!
Love these beans!!!, Unfortunately, I just decided this afternoon to make them today. Can you cook them on high for a shorter amount of time, or does It not work the same with beans?
Hi. Slow and low works best for dried beans. I’ve used canned beans in a pinch for time and it worked well. I used much less water, obviously since the beans no longer absorb it.
How many people will this recipe provide for
It is about 10-12 servings.
Great recipe. I’ve made these many times. At the end, I use a stick blender and blend half of it and I add some bacon fat and crumble some bacon over the top and stir it in.
If I used canned pinto beans can you tell me what you would change?
Hi there. I’ve made this with canned beans (4 cans, drained) but I can not give you a specific recipe. I cooked it for a shorter time and did not need to add much water. Sorry that I cannot be more specific but I often ad-lib when adapting recipes. :)
Have you tried making this with dry black beans? Thanks!
Hi. Other readers have but you would definitely need to adjust your liquids. Here is another recipe I use that might help guide the dried bean adjustment: http://ohmyveggies.com/slow-cooker-smoky-refried-black-beans-self-serve-tostadas/
Definitely going to try this! It looks and sounds like a dream.
Do I need to soak the beans before cooking?
Nope. :)
How many servings does this recipe make?
Hi there. It makes 6-8 servings as a side.
Hi. Lisa does not.
Making this today but halving the recipe so smaller batch. :)
Love this recipe! Making them for a second time
wow, this turned out great, even with a snag! I looked into the crock this morning and it was very watery, so I drained what I could, but still had the consistency of a watery soup. a number of things I did could have caused this, including having a slow cooker that can’t do 8 hours on high, so I might have got the times wrong.
Long story, it was watery, but i ended up adding some corn starch and it was perfect! great flavor :)
I was having trouble getting the texture right w a hand held potato masher, but once I used my hand held electric mixture, the beans became smooth and creamy! Didn’t have to drain off any liquid either.
I love this recipe. I have m
ade them many times. I recently got an Instant Pot. Have you ever tried making them in one? If so, do you have instructions?
Hi. We have not tried these in an Instant Pot.
I want to make these for a dinner party this weekend as a side dish. How many would you say one recipe feeds?
Hello. We usually get 8-10 servings.
Could you also do this with black beans?
Other readers have made this with black beans.
I was thinking the same thing. Kim did you try it? Any advise?
I’ve made this quite a few times. I live in Denver and things dry out quickly so I usually add 8 cups of water. Today I didn’t have a jalapeño on hand so I added a chipotle pepper in adobo. Worth a shot!
I feel like this is the exact recipe on the NuPak bag but you added words of elaboration to directions.
It’s a great recipe but it’s weird you don’t mention its the one off the bag.
I have honestly never heard of NuPak (I buy my dried beans in bulk), but I am not surprised there are other similar bean recipes out there … it’s a staple food made from a few simple ingredients!
The flavor of the beans were great! My kids loved them too. My only problem that I ran into was once they were done in the crockpot there was literally no water leftover to even take out. In fact I had to add new water so it wouldn’t taste so dry. Did I do something wrong?
Hi there. Hard to say what happened there but the amount of moisture will vary. Some pots cook a bit faster than others.
I soak my beans overnight the night before. Drain the next morning and continue with recipe. They never cook dry. Enjoy
These were really bland.
We love these beans! I’ve tweaked the ingredients a little to our taste preference (basically more of all of the ingredients except the water and beans), and make bean burritos to freeze. We eat them regularly and top with vegetables, meat, or eat plain with hot sauce. Definitely a staple in our meal rotation!