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

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
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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534 thoughts on “Easy Slow Cooker Refried Beans”

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Recipe Rating




    1. 5 stars
      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.

  1. 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?

  2. 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.

  3. 5 stars
    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!

  4. 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.

    1. 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.

  5. 5 stars
    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.

  6. 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!

    1. Amy Taylor (comment moderator)

      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.

  7. 5 stars
    I made these tonight in my pressure cooker and they turned out great! Thank you for this! Much better than canned beans:)

  8. 4 stars
    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.

  9. 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:)

  10. 5 stars
    I have made these a few times and I LOVE them! First time I followed the recipe exactly and found it did not have much of a spicy kick to them. But still they were delicious! Next time around I added 2 finely chopped whole jalapenos and 1 finely chopped habanero (seeds and ribs included). This was the spicy kick I was looking for. The outcomes of flavor are endless, this is a recipe you can definitely play around with when it comes to adding flavors.
    One more thing… These re-fried beans are a very versatile dish; at least they are in my home. I’ve made them a half-dozen times and never had any leftovers to freeze. My most recent use for the leftovers is turning them into soup. Chopped & sauted: onion, cabbage; chicken broth and about of cup of beans makes a delicious meal out of leftovers!

  11. 5 stars
    Oh…my…word. Perhaps the best thing since sliced bread here. I LOVE this recipe. Once done, I use my hand stick blender to blend everything (onions included). It’s delicious! I made this the other day with black beans instead of pinto and it was also AMAZING! The black beans though do cook much faster than pinto (like in half the time). Black “refried” beans were just as amazing. Kept the spices etc. exactly the same.

  12. 4 stars
    My daughter-in-law passed on to me your recipe for these great slow-cooker beans….made them today, but used black turtle beans instead. …only needed 3 hours …and I am so pleased with the outcome! Thanks so much. We love black beans, and go through many cans …this is a great idea. One other change…I only added the salt after the beans had completed cooking due to the tendency for salt to toughen beans and legumes during the cooking process.
    Thanks for a great website …very inspiring and useful.

  13. Um, yes you do need to soak beans. Always. Legumes, grains, and nuts ALL contain antinutrients and enzyme inhibitors that you want to neutralize before consuming!! I’ve started making plain beans according to Nourishing Traditions, and since we’ve been correctly preparing them, no more gas and bloating. You don’t even want to eat oats or rice unsoaked, much less BEANS!

    1. @Karyn:

      I would really like to know your source on this. I’m a nurse and I cannot find a study that has proven this. Do you mind sharing where you heard this? The closest I can get is an old (1985) dissertation (not a true study): https://www.ideals.illinois.edu/handle/2142/72221

      Given that this is very old and we have new technology to measure such things, I have to call that dissertation into question.

      Please understand that I am not doubting you at all. I’m just saying that I can’t find a study and would love to read it if you know where I can find it. As a nurse, I’m always interested in nutrition. Many thanks!

  14. I made these yesterday and they cooked all day in the crockpot and they were deilicious!!! I didn’t have a fresh jalapeño so I used a half can of roasted jalapeños (these cans are the little tiny ones). My husband and I both liked them a lot. I will be making these again!!

    1. My personal preference is to freeze these (or any cooked beans) in gallon freezer bags. Before freezing, pat them down until they’re flat, then squeeze out the air and seal well; then pat them flat again if they lost shape. Next, stack them on top of each other in the freezer. Once frozen, you can stand them upright to make more room in your freezer; it’ll look like a filing system. lol!

    1. There are a lot of recipes for a certain dish or food that have similar ingredients. I don’t think anyone is claiming anything. :) Everyone has different versions and measurements they prefer. Both versions look yummy!

    2. @Abbey

      I don’t know if one of the recipes has been changed or not, but as of this writing the one from Allrecipes is completely different recipe than this one.

      For example, this one calls for 2 cups beans and Allrecipes calls for 3. Both call for a half of a jalapeno so that right there is proof that they are different. The ratio of cups of beans to whole jalapenos for this recipe is 4 cups of beans to a whole jalapeno and the Allrecipes is 6 cups of beans to a whole jalapeno. That’s an enormous flavor difference!

      The same goes for other ingredients. It is wise to note that the same ingredients does not mean that it’s the same recipe. What matters is quantities of the same ingredients, and this one isn’t.

  15. I made these today but they came out really bland in taste so very disappointed. Lovely on homemade tortilla with baby spinach, tomato, and cheese though :)

    1. 3 stars
      I’ve made this recipe numerous times & it’s delicious when you make a couple adjustments. Use half of a seeded poblano pepper instead of the Jalapeño. It adds a a better mild spicy flavor than the jalapeño. Also add some garlic powder to the mix before cooking. When it’s done I don’t remove the larger pieces of onion I use an immersion blender to blend everything & then add salt, pepper & more garlic powder until I get the right flavor I’m looking for. It freezes awesomely too!

    1. Amy Taylor (comment moderator)

      Hi Lucy. Sure, these can be frozen in any freezer safe container form wide mouthed mason jars to zipper bags. I prefer freezing in servings of 1 or 2 to use as needed.

  16. 5 stars
    Very easy and taste great! I will never buy canned beans again! I love how I don’t have to soak overnight, as I’m rarely that organized. Thank you!

  17. I made these last night while sleeping, they made the whole house smell great, but when i opened the lid the top beans where still hard and the bottom beans soft.
    I added 2 more cups of water gave them a stir and but the heat back on low. Hoping for the best. What did i do wrong?

    1. Amy Taylor (comment moderator)

      Hi Danielle. Was the lid on correctly? If so, it should have cooked through and evenly. Have you experienced anything similar when cooking other items in your crock pot?

  18. 5 stars
    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.

  19. 5 stars
    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 :)

  20. 5 stars
    I have made these several times and always double it when I make it because the beans freeze well. I use 2 lbs of pinto beans and 12 cups of water. Also use a whole large yellow onion, 4 or 5 cloves of garlic, 2 seeded jalapenos cut in half and a heaping tsp of cumin. Turn it on high and let it go for about eight hours. When the beans are done, I take out about half the onion and then drain the beans reserving the liquid. I use my hand mixer and “mash” the beans adding back liquid as needed to the desired consistency. The onion, garlic and jalapeno just disappear into the beans for some wonderful flavor. A great recipe because you can make it your own by adding more or less of whatever you like. Add any salt you want AFTER the beans are cooked, otherwise you end up with tough beans! Everyone who tries them loves them!

  21. 5 stars
    I love this recipe so much. I’ve made these twice now. They are so incredibly easy and cheap to make and BOTH of my kids will actually eat them. :) My 3.5 y.o. is able to help with the prep in the beginning and the mashing at the end, so that’s great, too. I’ve started keeping a bag of pinto beans in the pantry at all times now for days when I’m flying without a plan. :) I noticed that canned organic refried beans have canola oil in them, so I’m going to try adding a little bit of that next time I make these. I will probably also try doubling this recipe at some point; need to read through comments and see what people have done about cook time. This is my third 100DORF recipe and all three have rocked. Thanks!

    1. Amy Taylor (comment moderator)

      Hi Jennifer. Other readers have successfully doubled the recipe leaving the cook time the same. ~Amy

  22. Oops! I was half asleep this morning and added canned pinto beans to the crockpot along with all ingredients except the water. (I was filling up the measuring cup with water when I figured out that it must have called for dry beans). Any suggestions on how to move forward? Should I just add a little water and hope for the best?

      1. No worries… I understand. I ended up adding a little homemade stock instead of water and they turned out ok. I will definitely give it another try using dried beans. Thanks so much!

  23. This recipe is a game changer! It was the first I made from the 100 Days of Real Food cookbook… and it’s DELICIOUS! So simple, so easy, so good! I cooked them overnight this weekend, and there was only one downfall… my toddler woke me up at 5:30am Saturday morning to ask “what smell so good?” Next time, we’ll make beans during the day. :)

  24. Thank you! Thank you! I made these today, and they were absolutely perfect! I am an American living in Portugal, and I had considered refried beans to be one of those things you just can’t have here. Not anymore!

    1. Amy Taylor (comment moderator)

      Hi Carol. You could but they are pretty easy to mash in the crock pot. If you transfer them, you’ll have another item to clean up. :)

  25. Would this work with black beans? We love black beans and have the canned kind but not sure if it is able to be substituted easily.

    Anyone ever try that?

  26. I just wanted to say I make these in my Pressure Cooker Pro XL by using the low temp slow cooker option for first 4 hours, then switching to pressure cook mode for 15 minutes. It works every time.

  27. 5 stars
    Goodbye Rosarita refried beans. Hello homemade! These are awesome. I thought that 8 hours on high was a bit much. I puréed them with an immersion blender and they were great.

    1. Amy Taylor (comment moderator)

      Hi Jenna. Some crock pots are hotter than others. Maybe you need to cut back more on the cooking time. ~Amy

  28. I’ve asked a couple questions on different issues on this site and am not having any luck hearing back – could you please tell me how to come up with calorie information on this dish? as well as quite a few of your other dishes. (i.e. creamy homemade mac n cheese) I need to know how many calories are in your dishes. i use the recipes quite often but need to know this information. is there anyway someone could answer me back???
    The beans turned out really, really good.
    thank you,
    jane

    1. Hi! So, I don’t know if this is what your looking for, but there is an option at http://www.myfitnesspal.com/ where you can enter all the ingredients for a recipe, how many servings the recipe makes, and it will tell you the individual calorie count for that dish. The site is free – hope it helps!

    2. Amy Taylor (comment moderator)

      Hi Jane. I would have said check out My Fitness Pal, too. We don’t provide calorie info because we want people focusing on getting processed foods out of their lives and not so much on the numbers. Please let me know what other questions you need answered. I’m sure I miss a few here and there. :)

  29. I am already to make these tonight & looking forward to it & just realized I grabbed the wrong beans at the grocery store. I got roman beans instead of pinto beans. Would that be an ok substitution or should I wait to make till I get the pinto beans? thank you!

  30. 5 stars
    Super tasty and easy! I loved that I was able to put everything in my slow cooker overnight and wake up to homemade beans. The taste is great, but I think I might add a touch more salt next time. I also think I am going to double the recipe; I just felt it didn’t make very much. I filled 5 half pint mason jars about 3/4 of the way full; for the effort of cleaning out the slow cooker, I will double it next time for freezing purposes.

    1. If you look at the original recipe from allrecipes they use 1 tablespoon of salt for the 1 pound of beans. She drastically cut the amount down. I think 1 tablspoon is a bit excessive but I’ve done it with 1 1/2 teaspoons and it was prefect. I also added 2 strips of bacon, mmmm.

  31. I have dried black beans in my pantry I’d like to use up. Do black beans require soaking and boiling prior to being cooked in the crock pot? I’m just learning about the toxin found in beans, kidney beans specifically, and want to cook them properly to reduce the toxin level. Thank you.

    1. Assistant to 100 Days (Amy)

      Hi Katy. I’ve had better success with this recipe when I soak black beans first but you do not need to boil them. It is different with Kidney beans. ~Amy

  32. Erica Schultz Yakovetz

    Just note that the point of pre-soaking beans (including pintos) is not just to soften them up for cooking, it’s to wash out indigestible compounds called lectins. So please don’t skip this step! Otherwise, it sounds great.

  33. Love this basic recipe! But I wanted to share this variation I tried today….

    I had leftover, cooked black beans. I mashed about 2/3 of those, but left 1/3 whole for some texture. Then I heated them with some taco seasoning (a mix I trust). Super easy! Super yummy!

  34. So happy I found this recipe since I have grown up on refried beans. Sadly I am not speaking with family so I am not able to get a recipe from them. They are the best if you fry them up in bacon grease with salt to taste after following the slow cooking method. yum. I can’t wait to try this recipe. thank you for posting it :)

  35. I made these last night and they came out great! I think the most work invested was sorting through the beans. It will definitely be one that I make at least monthly! Thanks for sharing it with us!

  36. I made these for the first time yesterday, and had to taste a spoonful before going to bed. I have to say, I was impressed!! And so easy to make, too. I loved using my potato masher because it is one of the only kitchen appliances I haven’t used in my two years of marriage. This will definitely be a staple recipe, and I look forward to buying your cookbook! Can you tell me how long the refried beans last in the freezer?

  37. 5 stars
    This is my go to recipe for weeks when I work a lot, they are easy and delicious. I accidentally soaked my beans out of habit, so hopefully they come out okay. I like spicy, so I use four full jalapenos, and I keep the onion in and just mix it all together. Delicious!! I use it on everything, even as a dressing (instead of mayo) on sandwiches.

  38. 4 stars
    Thanks for a great, and super easy, recipe! I cooked mine on low overnight and they were done in the morning (I think my slow cooker runs hot). I used a whole jalapeño, seeded, and will just use half next time. I plan to reheat them for dinner with a bit of milk for consistency, so that should tame down the heat. I’ll also double the salt next time. Almost as easy as opening a can of refried beans and way healthier!

    1. Assistant to 100 Days (Amy)

      Hi there. For kidney beans I soak them and, to neutralize the toxin phytohemagglutinin, boil for 10 minutes before adding them to the crock pot. ~Amy

      1. Assistant to 100 Days (Amy)

        Hi Curt. You can. It depends completely on the texture you are after. I’ve made these with black beans, too, and have mashed and not mashed. :)

  39. 5 stars
    I soaked my beans overnight and then did everything else like the recipe says. They were wonderful! I thought mine were spiced just right.

    1. Assistant to 100 Days (Amy)

      Hi Dawn. I’ve found that you really need to soak black beans before making them work in this recipe. ~Amy

  40. 5 stars
    Delicious! I did add more seasoning , to my taste ( also some soy sauce) .
    Recipe is definitely a Keeper in my house!

  41. Would you be able to make a double recipe and freeze the rest? Not sure how they would be later. Thanks!

  42. 5 stars
    Thanks for this great recipe! I thought they were amazing. I did add a little more salt and another big pinch of cumin after I mashed them, but other than that, I followed the recipe, including cook time and temp, exactly. No more canned refried beans in our house!

  43. 2 stars
    Hi, there. I just tried these and I think the timing on the recipe is wrong. I thought 8 hours on high seemed a lot and, not surprisingly, my beans burned around the edges and were very dry. There was no excess liquid, I actually had to add water while mashing and the flavor was awful. My slow cooker is new and has never burned anything else, so I’m thinking it’s the temp? Would a low temp work? I also have a “simmer” setting?

    I’d love to try this again and I’m still planning on trying out the crockpot carnitas for tonight! I’ll just have to buy a can of beans this time around for my bean loving daughter.

    1. Assistant to 100 Days (Amy)

      Hi Whit. Every crock pot is a little different. You could try it on a lower setting or for a shorter period of time. ~Amy

  44. We make beans this way all the time, thanks to you. However, we are used to stronger flavors. I add a tablespoon of cumin, a whole jalepeno while cooking. Then, when we blend the beans, I add 2-3 tbs red wine vinegar. They’re so good!

  45. Hi! I made this recipe last week…I would definitely make it again, but was wondering if there was a way to incorporate chicken? Not sure if anyone has tried putting chicken in the crockpot while the beans cook, or if it’d have to be done separately and then just cut up/shredded to make burritos. I tried to scroll through previous comments, so apologize if this has already been asked!

  46. 2 stars
    I made this recipe as instructed. Unfortunately I layed down for the last couple of hours & even though I got up an hour before they were supposed to be done, the beans burnt up all along the sides really badly. I scooped out what I could save & had to add more water to it. They turned out so so. We happen to have the same type of crockpot as Lisa too. I was so looking forward to these all day too.

  47. 1 star
    Confession time: I do not care for legume type beans (I have no problem with green beans or wax beans). I am not wild about the texture so I just never ate them.

    However, I am seriously trying to eat better and I beans are always recommended so I took the plunge.

    ICK! I made these and served them over leftover wild rice with cheese and sour cream. I honestly think if I didn’t have the promise of a few strawberries for dessert I don’t know if I could have finished them.

    It wasn’t that it tasted “bad” it just barely tasted. If there is a next time I am at least tripling the spices. I felt as if I was eating paste, not food.

    I managed to get my son and husband to eat one helping each, but I still have at least 4 serving left. Any suggestions as to what I can do with remaining? I might be able to force down one more with rice, but no more than that.

    Any suggestions as to what I maybe add these to to make them more palatable because I am not going to waste food or money?

    1. I had to add more spices when ours were done too. Next time I’ll go with my instincts & add the whole jalapeño, 2 or 4 extra cloves of garlic & defiantly more cumin. I read another review where someone added paprika too. That sounds like it’s worth trying.

      I ate them in a wrap with cheese, sour cream, salsa, avocado, & lettuce.

    2. When I make these beans I always add more salt & pepper to taste at the end of cooking. I also don’t drain any of the liquid & just use my immersion blender right in the crockpot. They have always come out so good! I have made them a couple times when we had company for dinner & everyone always loves them! Hope this helps :)

    3. add more of the peppers and spices, especially more cumin and salt. Putting them over wild rice seems very odd! Don’t put them over rice. Did you remember to mash them? The consistency should be closed to mashed potatos. Eat them alone, topped with cheese or eat them wrapped in a tortilla.

    4. 5 stars
      I felt the same the first time I made it, but I could tell there was potential, and didn’t want to give up on it. So, the next time, I used veggie broth instead of water. Everything else was the same. Made a big difference :) Love this recipe, and make it pretty regularly.

    5. I fried up 3 pieces of bacon and crumbled it in at the end along with some of the rendered bacon fat and doubled the garlic. Added a pinch of Mexican oregano. It was very tasty!

  48. Could someone please tell me how many people this will feed? Making tacos and wondering if I need to double the recipe. Thank you!

  49. I diced the onions and used jalapeno slices from a jar. Very tasty!
    I have been trying to avoid buying canned foods and this recipe definitely helps on Mexican food night.
    Thanks for all the wonderful recipes!

  50. 5 stars
    I make these regularly and they are a family favorite, the beans usually finish after 6 hours, so quick and easy. My husband asks for them all the time. I follow the directions with one exception – I add 2 t of smoked paprika. Adds a nice depth of flavor. I freeze the leftover beans in mason jars in the freezer and they are so great on toasted corn tortillas w/ cheese + avocados. Thanks for this easy, awesome recipe.

  51. 5 stars
    These are so simple and taste delish! I’ve made these exactly as directed and they turn out perfect. What a great item to make and keep on hand for dinner and for snacks. The kids love them as well. So much better than canned beans and none of the added fat.

  52. Hi, I’ve made these several times and love them. Do you know if I could use vegetable broth instead of water for extra flavor? Thanks!

  53. 5 stars
    These beans are awesome! So much better than canned & there is no added fat. I do soak the beans overnight & do not add salt until after they have cooked.

  54. I will never buy canned retried beans again. These are fabulous and super easy. I added a few bay leaves and used diced chilies instead of the jalapeño. Put about 3/4 of the batch in the blender as I don’t have a potato masher. Turned out just fine. Awesome!

  55. I made these beans today and the whole wheat tortillas. I just have to say they were amazing! This is the first time I visited your site but I will be back again. My husband loved everything, too. I’m not ready to take the pledge but I am working to eat more whole real foods especially beans. I plan to make a whole food chili later this week.

  56. 5 stars
    I absolutely love these beans. My husband is from Mexico and said and I quote, “Wow those are really good!” He so picky especially when it comes to legit Mexican food. I want to make the carnitas recipe next and see what he says….he already said no don’t do that get the recipe from my Tio, but I have had such good luck with recipes on this web-site i know he won’t know the difference.

  57. 5 stars
    I’ve tried these two ways. Once mashed to make refried beans, and once with all the liquid for a soupy consistency. I loved them both. Great recipe. They cooked fine on high.

  58. 5 stars
    I love this recipe. I will never eat the canned refried beans again. I also made the whole-wheat tortillas and the kale/apple salad to go with. Delish! Thank you!!!

  59. Just tried these for the first time today. Put them on at 8:30 am and came home at 5:10pm to no liquid in the pot and the beans beginning to burn. I threw some liquid into the pot…sure hope I can save them. Has anyone with a hot crockpot cooked them on low the entire time? I might have to add more than 6 cups of water to keep mine from burning if I’m going to cook them on high. They are tender.

    1. My slow cooker cooks very hot, so anything that calls for high I cook on low, or on high for less time. You can generally tell if it needs more time or not. You may also want to add more water.

    2. I always cook these while I’m at home (so have never come home to any “surprises”), but mine always finish early (like in 6 hours – max) and I have to add an extra cup of water towards the end. Maybe next time add water and set the cooker to switch to warm a little earlier?