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August 29, 2011
517 Comments

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

Slow Cooker Refried Beans from 100 Days of Real Food

Easy Slow Cooker Refried Beans

Course: Side Dish, Slow Cooker
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Adapted from allrecipes.com
Print

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

  1. Combine all ingredients in slow cooker.

  2. Cook on high for 8 hours, or overnight while you're 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

 

Reader Interactions

517 Comments

  3. 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

  4. 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

  5. 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

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