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Home » Recipes

Easy Slow Cooker Refried Beans

76 Reviews / 4.6 Average
This has to be the easiest way to cook refried beans! Cooking them in the slow cooker means you skip half the work as you normally would on the stovetop. Best part about this recipe is that you can freeze the leftovers for later. I've adapted this recipe from allrecipes.com.
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Slow Cooker Refried Beans from 100 Days of Real Food

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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 a reasonable price 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.

Are Refried Beans Healthy?

I’m all about finding healthier ways to make comfort foods and this recipe for refried beans is no exception. On their own, beans are a healthy plant-based source of protein. They’re also high in fiber and other nutrients.

It’s all about how you prepare them. This recipe for refried beans in the slow cooker uses waaaay less salt and no added fats (although I should point out that healthy fats are fine by me!) making it a much healthier option compared to refried beans from a can.

How to Make Refried Beans in a Crockpot

Cooking refried beans in a Crockpot saves so much work compared to doing it on the stove. The trick is cooking the beans on high, not low. They take about 8-10 hours to cook on high and can be left overnight or all day while you’re out.

If you’re going to be cooking for more than 10 hours set your slow cooker to low instead to avoid burning.

Do You Need to Soak Pinto Beans Before Cooking Them?

Not in this recipe. The pinto beans cook perfectly fine without soaking so you can completely skip that step. I told you these refried beans were easy!

If you have pre-soaked or canned pinto beans, you will need to adjust this recipe a bit. First, make sure you thoroughly drain your soaked or canned beans. Second, you will need to reduce cooking time. Finally, if there’s too much moisture in your beans this recipe may turn out runny. If that happens, finish cooking with the lid off to help water evaporate.

Can I Use Black Beans Instead of Pinto for Refried Beans?

Yes, you can definitely use black beans in this recipe instead but since black beans have a mild flavor, you might want to swap 4 cups of the water with chicken broth to improve the taste.

How to Mash Slow Cooker Refried Beans

Once your beans are fully cooked in the slow cooker, you’ll need to mash them to get that refried bean consistency. A regular potato masher should work fine, especially if your beans have been cooked thoroughly.

If you find mashing by hand difficult (especially with black beans) you can pulse with a handheld blender.

How to Store and Freeze

Once cooled, refried beans can be stored in an air airtight container in the fridge for up to 4 days. This recipe also freezes well, too! When you’re ready to enjoy, thaw frozen refried beans in the fridge and then heat in the microwave or thaw from frozen on the stove at a low temperature (you may need to add some water).

Ways to Serve Refried Beans from the Crockpot

Refried Bean Dip: Enjoy these homemade refried beans on their own with organic corn chips or add it to your favorite refried bean dip recipe.

On Tortillas: On their own or with some cheese or other taco ingredients for a delicious, easy meal idea.

As a Side Dish: Refried beans are great served with steak or chicken!

Mixed With Rice: This is a delicious side dish for any Mexican-inspired meal your family enjoys.

Easy Slow Cooker Refried Beans

Easy Slow Cooker Refried Beans

This has to be the easiest way to cook refried beans! Cooking them in the slow cooker means you skip half the work as you normally would on the stovetop. Best part about this recipe is that you can freeze the leftovers for later. I've adapted this recipe from allrecipes.com.
76 Reviews / 4.6 Average
Prep Time: 10 minutes mins
Cook Time: 8 hours hrs
Total Time: 8 hours hrs 10 minutes mins
Course: Sides
Cuisine: American
Method: Slow Cooker
Diet: Dairy Free, Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 8 people
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Ingredients
  

  • 1 onion (peeled and halved)
  • 2 cups pinto beans (dry, rinsed)
  • ½ jalapeño (seeded and chopped (or other hot pepper))
  • 2 cloves garlic (minced)
  • ¾ teaspoons salt
  • ½ teaspoon pepper
  • 1 pinch cumin
  • 6 cups water

Instructions
 

  • Combine all ingredients in slow cooker.
  • Cook on high for 8 hours, or overnight while you're sleeping.
  • 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).
  • Mash remaining beans with a potato masher and voila! You have homemade refried beans.

Notes

Nutrition Facts
Nutrition Facts
Easy Slow Cooker Refried Beans
Amount Per Serving
Calories 68 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 229mg10%
Potassium 206mg6%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 1g1%
Protein 4g8%
Vitamin A 10IU0%
Vitamin C 2.6mg3%
Calcium 30mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Melissa says

    January 28, 2023 at 9:03 pm

    This is a good base; I add a full TBS of homemade Mexican seasoning (not just a pinch of cumin), and a can (yeah yeah) of mild green chilis. They are SO good. I'm actually making a batch tonight!

    Reply
    • 100 Days Admin says

      January 30, 2023 at 8:41 am

      Yum! Glad to hear you enjoy them. - Nicole

      Reply
  2. Claire says

    September 29, 2022 at 1:54 am

    Do you use dried beans? We have them in cans in the UK, so I'm wondering if perhaps you are using dried beans?

    Reply
    • 100 Days Admin says

      October 05, 2022 at 10:30 am

      Yes, this recipe uses dried beans. There are also directions included if you are using canned. - Nicole

      Reply
  3. Melinda A says

    February 07, 2021 at 2:06 pm

    I just make these in my pressure cooker for the base of a 7 Layer Dip. So Easy and Delicious!!!

    Reply
    • 100 Days Admin says

      February 08, 2021 at 9:15 am

      That sounds delicious! - Nicole

      Reply
  4. Sarah says

    January 17, 2019 at 2:49 pm

    5 stars
    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!

    Reply
  5. Maria says

    June 02, 2018 at 5:59 pm

    3 stars
    These were really bland.

    Reply
  6. Krystle Willmore says

    May 14, 2018 at 6:47 pm

    5 stars
    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?

    Reply
    • Amy Taylor (comment moderator) says

      May 24, 2018 at 3:59 pm

      Hi there. Hard to say what happened there but the amount of moisture will vary. Some pots cook a bit faster than others.

      Reply
    • B.B. l says

      December 22, 2018 at 7:29 am

      I soak my beans overnight the night before. Drain the next morning and continue with recipe. They never cook dry. Enjoy

      Reply
  7. Erin says

    January 07, 2018 at 8:52 am

    3 stars
    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.

    Reply
    • Lisa says

      January 31, 2018 at 12:31 pm

      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!

      Reply
  8. Kirsten says

    October 21, 2017 at 1:02 pm

    5 stars
    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!

    Reply
  9. Michele Ward says

    October 07, 2017 at 8:03 pm

    5 stars
    Could you also do this with black beans?

    Reply
    • Amy Taylor (comment moderator) says

      October 23, 2017 at 10:13 am

      Other readers have made this with black beans.

      Reply
    • Holly says

      December 03, 2017 at 7:52 am

      I was thinking the same thing. Kim did you try it? Any advise?

      Reply
  10. Elizabeth Deegan says

    August 29, 2017 at 8:48 am

    I want to make these for a dinner party this weekend as a side dish. How many would you say one recipe feeds?

    Reply
    • Amy Taylor (comment moderator) says

      September 05, 2017 at 12:23 pm

      Hello. We usually get 8-10 servings.

      Reply
  11. Kim says

    July 26, 2017 at 4:39 pm

    5 stars
    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?

    Reply
    • Amy Taylor (comment moderator) says

      August 08, 2017 at 12:29 pm

      Hi. We have not tried these in an Instant Pot.

      Reply
    • Stephanie says

      January 18, 2020 at 1:29 am

      5 stars
      I make these in my instant pot often. Put everything in, make sure the lid is set to sealing, and select beans/chili. (High pressure, 22 minutes.) I still soak mine overnight before cooking this way.

      Reply
  12. Cynthia says

    July 24, 2017 at 8:02 pm

    5 stars
    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.

    Reply
  13. Courtney says

    June 19, 2017 at 5:51 pm

    5 stars
    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 :)

    Reply
  14. Chris says

    June 08, 2017 at 7:30 pm

    5 stars
    Love this recipe! Making them for a second time

    Reply
  15. Shannon says

    May 15, 2017 at 11:02 am

    Making this today but halving the recipe so smaller batch. :)

    Reply
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