Skip the can and make these authentic and easy slow cooker refried beans instead! This hands-off recipe made with simple ingredients is packed with flavor, and easy to just dump and go. Pair with Instant Pot Spanish Rice and Homemade Tortillas for your next burrito night!
In my opinion, crockpot refried beans ALWAYS taste better.
While canned refried beans are fine in a pinch, nothing beats the flavor of home-cooked. It’s worth it to skip the store-bought for this healthier version of Mexican refried beans!
This crockpot refried beans recipe DOES take all day long to cook, but it’s so easy to make! You simply dump your ingredients in the slow cooker and go about your day while the beans soak up all that yummy flavor into every little ounce.
SLOW COOKER REFRIED BEANS
Besides the fact that slow cooker refried beans are absolutely delicious, here’s why you should make them:
- Taste authentic
- Made with simple, real food ingredients
- Homemade
- Freezer-friendly
- Hands-off: just add all the ingredients to the crockpot and go!
- Budget-friendly: Dried beans are one of our frugal favorites.
- Pair well with other meals and sides
EASY REFRIED BEANS RECIPE INGREDIENTS
- Dry Pinto beans. Most recipes for refried beans are made from pinto beans for that authentic Mexican flavor. But you can make refried beans with black beans also!
- Onion + Jalapeno. For flavor and a bit of a kick!
- Garlic + Salt + Pepper + Cumin. These spices are a must! If you use canned pinto beans for this recipe, you may want to decrease the salt.
- Water (up to half of the water can be substituted with chicken broth)
Note: Some people like to add chili powder to their refried beans recipe, especially when making bean tacos, but I didn’t for this recipe. But you certainly can customize this recipe as you go, especially if you are freezing portions for future meals.
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HOW TO MAKE REFRIED BEANS
Step 1. Place all the ingredients in a large slow cooker. I have this 6-quart slow cooker and highly recommend it!
Step 2. Cook on high for 8 hours if using dry or soaked beans (reduce the cooking time to 4 hours if you use canned cooked beans).
Step 3. Once tender, drain as much water as you can from the beans and temporarily set aside.
Step 4. Using an immersion blender, mash the beans until desired consistency, adding cooking liquid (bean broth) as needed. If you want your beans to be thick, use very little liquid. If you like the beans to be thinner, add more liquid. You can use a potato masher instead for chunkier texture refried beans, or alternate batches in a blender, although a blender may need more liquid.
Step 5. Serve your homemade refried beans hot or prepare them for storage in airtight containers.
REFRIED BEANS FOR THE FREEZER
It’s so easy to freeze refried beans. And they hold up really well for future meals. I suggest freezing in ½ cup portions in silicone muffin liners in a muffin tin. Using this method, it’s EASY to:
- Measure
- Reheat
- Store long-term
Once the refried beans are frozen, pop them out of the muffin liners and store refried beans in a resealable freezer bag.
You can also measure 1 to 2 cups into resealable sandwich bags, flatten them out after sealing, and freeze them that way to take up less space.
To reheat, thaw the refried beans in the refrigerator overnight, and heat in the microwave or on the stovetop with a bit of water or chicken broth until heated through.
HOMEMADE REFRIED BEANS RECIPE TIPS
Want to customize these homemade refried beans?
- Use chicken stock or chicken broth. Substitute chicken broth for up to half of the water in the recipe. I wouldn’t go any more than that though, otherwise, you’ll lose the bean flavor. We make homemade chicken broth in the slow cooker or the Instant Pot!
- Make it mild. Substitute a 4 oz can of diced green chilies instead of the jalapeno. You can also keep the jalapeno for flavor but remove the membranes and seeds first for less of a kick.
- Make it hotter. Keeping the membranes and seeds of the jalapeno will definitely make it hotter. You can also add a second jalapeno pepper or choose a hotter pepper altogether like a ghost pepper. As a general rule of thumb, the more wrinkly the pepper is, the hotter it is.
- Use different beans. Like refried black beans? Swap them for the pinto beans and you have an entirely new, yet delicious, recipe.
- Soak beans. I’ve made this recipe with beans soaked overnight (to reduce the gaseous aftermath) and with freshly rinsed dry beans. You can’t go wrong either way, so do whatever you prefer.
TO SERVE SLOW COOKER REFRIED BEANS
Need some Mexican food meal ideas to put these slow cooker refried beans to good use? How about…
- Burritos, quesadillas, or tostadas made with Homemade Tortillas
- Topped with Slow-Cooker Shredded Chicken, cheese, and Homemade Salsa
- Whip up a batch of Instant Pot Cilantro Lime Rice and have a beans and rice dinner! You can also sprinkle your refried beans with extra cilantro and fresh lime juice for even more yummy goodness.
- Make loaded nachos with all of your favorite nacho toppings or use your refried beans as a bean dip for your tortilla chips.
I love refried beans as a side dish with:
REFRIED BEAN RECIPE FAQS
Why are my refried beans watery?
Set aside most of the cooking liquid before blending, and only add back a little bit at a time. Try using a food processor or immersion blender for this refried bean recipe. A traditional blender will need more liquid to operate correctly, which means thinner refried beans.
Are refried beans junk food?
Not these homemade refried beans! They’re made with simple, real food ingredients and lots of flavor. Skip the preservatives and high sodium content you get in a can and make this easy refried bean recipe instead.
Can I convert this recipe to make Instant Pot refried beans?
Yes, you can convert this crock pot refried bean recipe! Here’s how to convert slow cooker recipes to cook in the Instant Pot for when you forget to soak the beans overnight or start them early! A pressure cooker is my kitchen lifesaver!
What is the best way to make refried pinto beans from scratch?
In the crock pot, of course! It’s so easy! I suggest soaking your beans overnight in a large pot. It’s the best way to ‘de-gas’ the beans and is good for those who have a sensitive digestive system.
MORE EASY BEAN RECIPES
- Slow Cooker Beans
- Spicy Citrus Black Beans
- Instant Pot Beans
- Our Favorite Beans and Rice Recipe
- Instant Pot White Bean Soup with Sausage and Kale
- Black Bean Brownies
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Sign up for my FREE Crush Inflation Challenge and learn simple strategies to save money, even with rising food costs!WATCH HOW TO MAKE CROCKPOT REFRIED BEANS
Slow Cooker Refried Beans
Skip the can and make these authentic and easy slow cooker refried beans instead! This hands-off recipe made with simple ingredients is packed with flavor, and easy to just dump and go. Pair with Instant Pot Spanish Rice and Homemade Tortillas for your next burrito night!
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 5–7 cups 1x
- Category: Sides
- Method: Slow Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 lb dry pinto beans, thoroughly rinsed OR soaked overnight using this method, OR 6 cans cooked pinto beans, drained and rinsed 3 times
- 1 onion, peeled and quartered
- 1 jalapeno, top cut off and quartered
- 2 Tbsp minced garlic
- 3 tsp salt
- 2 tsp pepper
- 1 tsp cumin
- 9 cups water (up to half of the water can be substituted with chicken stock)
Instructions
- Place all the ingredients in a large slow cooker. I have this 6 quart slow cooker, but I wouldn’t use anything smaller than a 4 quart.
- Cook on high for 8 hours if using dry or soaked beans. Cook on high for 4 hours if using canned beans.
- Place a colander over a stock pot and drain as much water as you can from the beans.
- Using an immersion blender (or potato masher, or alternating in a blender), mash the beans until they reach your desired consistency, using some of the cooking water to help thin. Remember that you can always add more water to thin, but you cannot make them thicker again.
- Serve hot, or prepare for storage.
Notes
Adapted from allrecipes.
- Make it mild. Substitute a 4 oz can of diced green chilies instead of the jalapeno. You can also keep the jalapeno for flavor but remove the membranes and seeds first for less of a kick.
- Make it hotter. Keeping the membranes and seeds of the jalapeno will definitely make it hotter. You can also add a second jalapeno pepper or choose a hotter pepper altogether like a ghost pepper. As a general rule of thumb, the more wrinkly the pepper is, the hotter it is.
- Use different beans. Like refried black beans? Swap them for the pinto beans and you have an entirely new, yet delicious, recipe.
Nutrition
- Calories: 333
Sarah H.
This is an excellent recipe! I made this tonight. The family loved it!
Tiffany
I’m so glad you guys liked it Sarah!
Rick Doig
Outstanding!! These are absolutely the most amazing refried beans ever!! Thank you so much! Just follow the recipe to perfection!
Tiffany
WOW! Thanks so much for the glowing review Rick!
Sarah
Just made these beans and they’re definitely going on my regular recipe rotation!!
Question- is there a good way to use the extra bean cooking liquid? I hate to waste things!
Tiffany
So glad you liked them Sarah!! What if you used the bean liquid in soup? Or chili?
Rebecca
Hey! Can you tell me what the best way to store these would be? I am making them for Christmas and would like to do it ahead of time. Should I freeze them or just hold in the refrigerator for a few days? And then I can reheat in the crockpot, I’m hoping?
Tiffany
Hi Rebecca! The best way to store for longer than a few days (i.e. making now for Christmas) would be to freeze. I’d recommend following the recipe and blending to your desired consistency. Then freeze in old yogurt containers (or whatever really). Thaw the night before in the fridge and then you can reheat in the crock pot OR the stove top. I wouldn’t put frozen beans in the crockpot though, as it would increase the chances of burning with such a small surface area touching the slow cooker.
EMC
We love this recipe! I make it every month or two; we use some that night for our meal and then freeze in muffin tins for later on. Little one will eat this stuff with a spoon! I just use whatever dried beans I have on hand (right now it’s a mix of beans, peas and lentils from Costco.) I use veggie broth, small can of green chili’s and whatever oniony stuff I have on hand. (We’re not big onion people, so it’s usually either onion powder or a frozen cube of big batch crockpot caramelized onions.) I cut the black pepper significantly too.
All that to say that this is an EASY, fabulous, versatile, extremely customizable recipe! It’s a staple in our meal planning. ☺️
Kyare - Team Crumbs
I am so ecstatic that this recipe works so well for your family!
Elle Ghini
Made this for a school function. Trying to make something a bit more homemade than opening up cans and doctoring them with onions and spices. Turns out I’m either really good at doctoring tinned beans or something about this recipe isn’t working for me. Could be my beans were an off brand. As far as I would say, fresh pepper, garlic and Oregano and extra virgin olive oil seemed to help. I didn’t use animal products because I was doing vegetarian entree. Still, Meh.
Tiffany
Wow – you made this as written Elle (except veggie stock for chicken stock?) and you thought it was bland? You must be good at doctoring, because every time I make this, my taste buds are always blown away!
Jennifer Dirling
I didn’t particularly care for the recipe either. A) I think one of the spices turned me off. B) I added more liquid than called for and mine were sill so thick it was horrific. Paste isn’t as thick as mine turned out.
I’ll try again, in the crock pot, and hope for a better turnout.
Tiffany
Jennifer – I can’t speak for which of the spices that turned you off, but you can add more water to thin your blended beans so they’re the texture you desire. Step 4 specifically states this.
Val
I didn’t have a problem with mine being too pasty, though I agree (as did my kids!) that the spices were off. As written, there was way too much of a pepper flavor, which overpowered the other flavors. When I attempted this a second time, I used 2 tsp of cumin and only 1/2 tsp of pepper, and added a heaping tablespoon of vegetable bouillon (since I didn’t have any chicken) for some extra flavor. They were so much better and more of how I imagined they should taste.
Heather
I’ve had to add extra water to mine if it dried out too much. And I can understand if the flavor wasn’t just right. Every family is a bit different!
Jennifer
Ok just to make sure I’m understanding this, I️ will blend even the onions with the beans?
Tiffany
Yes!
Ashley Gardner
Thanks Tiffany! I followed your directions on how to soak beans & I think I got myself confused going from that post to the actual recipe. Anyway, as I mentioned before,this was my first try at refried beans & I am excited to have found this recipe because I am quite happy with the results I had today!
Tiffany
That’s great news Ashley! I hope you enjoy them as much as I do (I actually have a pot going now in my Instant Pot!)
Jessica
I was actually wondering how they turned out in the instant pot? Could you tell me what settings and cook times you used? My mom and I can’t wait to try these when I visit her next week! Thanks!
Tiffany
They turned out great!! “beans” setting for 45 min, follow the rest of the recipe as usual!! Enjoy!!
Deb
So, just to clarify, you use the bean setting on the instant pot just to cook the beans, and then slow cook the rest of the recipe? Have you tried using the instant pot pressure settings for the rest of the recipe? Or do you feel that slow cooking it is better? Thanks.
Tiffany
Hi Deb! That comment was a few months ago and I don’t remember exactly what I did next, and I’d hate to steer you wrong, so I’d say stick with the slow cooker until I can nail down an IP version with accurate instructions. 🙂
Ashley Gardner
This is my first time soaking pinto beans & making refried beans. After soaking the beans overnight & simmering them for 2 hours,they seemed pretty well cooked when I tried one. Do I really have to cook them on hi in the crock pot for 8 hours? (For the “soaked beans or dried beans” option) It just seemed liked they are cooked now & time in the crock would just be to get the flavors to blend together. Just wondering because I don’t like to waste electricity. Thank you
Tiffany
Hi Ashley! 8 hours is assuming the beans aren’t cooked at all (even soaking doesn’t cook them). If you’re starting with cooked beans, you can reduce it. I’d do 4 hours on low. 🙂
Angie
I made these! These beans turned out great. I followed the recipe and blended them in batches. I didn’t want them totally puréed so I pulsed them a few times. I only. Me see a few very small pieces of the onion. They needed a lot of salt I did not add salt until the end of cooking because I’ve heard salt seizes up the beans. I cooked on low from 8-1 and then on high from 1-2:30 and they were done. Hey are so tasty!
Tiffany
I’m so glad you liked them Angie!
Kristi
Delicious! I will never eat canned beans again!
Tiffany
So glad you liked the recipe Kristi!
Jodi
Can you double this recipe is the same crock pot? I am trying to feed a large group. I do have a normal size crock pot and a over sized crock pot.
Tiffany
You can double the recipe for sure Jodi, but I’d use a crock pot that’s 7 quarts or larger. You MIGHT get away with a 6 quart, but I’m not entire sure!
Gaylin
Made these with and without the jalepeno and used 5-6 whole garlic cloves each time….this is the perfect recipe. I’m so glad I found it. Thank you!!
Tiffany
You’re very welcome Gaylin! I’m so glad you liked it!!
Angela
Do you mash up all the onions with the beans or do you taken them out?
Tiffany
Mash them up!
ADITYA
A little on whether to soak or not, I would say that soaking in fact is mandatory when it comes to beans and legumes. Not only does it reduce flatulence, but cuts cooking time to a fraction. Fuel is money, so frugal cooking needs to save fuel as well. In the Indian subcontinent, legumes are soaked overnight, or 8 hours minimum, rinsed and pressure cooked. Pressure cooking further hastens the process and saves fuel.
Neina
Agree, by soaking you reduce the anti nutrient enzymes too.
Jennifer
Ooh! I have a pound of beans I’ve been dying to cook. Can’t wait to try this. I have to ask, please don’t laugh, but you mentioned soaking them reduces the gaseous aftermath. Cooking them dry vs soaking changes this how? I had no idea about this. I’ll soak for sure. LOL! Your recipe offers options to cook dry, soaked, or canned, but I saw others that said you MUST soak first.
This recipe sounds so delicious! I’ll be soaking and cooking tonight!
Tiffany
Hi Jennifer – gas is no laughing matter! Soaking first helps to reduce the enzymes that cause our digestive system to create gas (as a side effect to breaking down the beans). If there’s less enzymes, there’s less gas! You definitely don’t HAVE to soak first. I’ve tested this recipe both soaking and not soaked and it doesn’t make a difference in the end other than one causes a few more toots!
Abby
You can definitely thicken refried beans by simmering them on the stove for a bit. Just an FYI in case anyone accidentally puts too much water in them. Never tried thickening them in a crock pot though. I have found even zapping them in the microwave for 2 minutes at a time changes its thickness.
Tiffany
That’s a great tip Abby – thanks so much for sharing!
Leesie
I reserve the liquid and use for consistency after mashing or blending. And if you add just a bit of bacon grease after mashing…oh my gosh.
Heather (contributing author)
Ooo Bacon grease! That sounds delicious!
Megan
I concur. After mashing I felt they were missing a bit of fat content to give them a wow factor ( recipe is great as is if going for low fat though! ) and also added bacon grease. Delicious!
MichelleK
OMG! 😋
Sheryl
The picture of the ingredients in the crockpot show a red spice as well. Is that Paprika because its not in the recipe?
Heather (contributing author)
That’s a good question! I’ll check with Tiffany and we’ll get back to you. It could be chili powder too. I’ll find out!
Tiffany
Hi Sheryl! Yes, that is paprika. I was originally going to include it in the recipe, but when I tasted the batch I took photos of, I much preferred the beans I made without it. 🙂
Judy Kinney
Tiffany, I tried your recipe for beans and it was just like SOUP
Very disappointing for sure…I used dry beans soaked overnight, drained,
Put everything in my crockpot and added the nine cups of water/broth cooked 6 hours
SOUP…bummer for sure
Tiffany
Hi Judy – the beans need the excess liquid to cook, but you’re supposed to strain that liquid before mashing, per recipe instructions. Did you follow the recipe as written?
Judy
Oh yes, I drained the beans after soaking all night…and proceeded with tour recipe as directed…ended up throwing them away…even tried a little cornstarch with water to tighten the mixture up, but that didn’t work either….
Tiffany
Hi Judy – just to be clear – you soak the beans, drain the liquid. Cook the beans, drain the liquid. I’m just not sure how your beans could be liquidy if you drained the liquid after cooking. There’s simply no liquid left, lol.
Rebecca G Cox
So, it’s a really newbie cooking mistake, but if you put this recipe together at night, don’t trust your sleepy brain to actually remember the steps in the morning. Step 3 is kind of important. 😛 Smells amazing though!
Tiffany
LOL!! So you have soupy beans? You can fix it Rebecca, if you have cooked pinto beans to mix in. I haven’t done that, so it might take some back and forth to get the consistency right. Definitely do that when you’re awake!
Rebecca G Cox
I have another pound of dried beans, but I think I’m going to run by the store for some canned beans. Otherwise, it’s a good base for refried bean soup, LOL!
Diana Frazier
Hi Rebecca, My husband made the same mistake and I was so upset .We ended up thickening it it with cornstarch! Turned out perfect! We love this recipe!
Christi
So your saying after you let the beans soak overnight make sure you drain them but remember to save some liquid correct? I will be trying this recipe for Easter this year, so this really needs to come out great! And another question how many lbs. of dry beans if I’m making this for 40 people.
Thank you,
Christi 😋
Doug Rapp
Excellent slow cooker version and using the whole jalpeno will malke spicy beans as one commentor found out. Used this recipe for years except I add a little bacon fat or lard to a cast iron skillet and finish the refry. Now however this all day cook is comple tin under two hours total with an instapot,makes quick work of frijoles. Subistute a 4 oz can of green chiles (diced) to your slow cooker about an hour from finis for mild but still chili tasting beans. Great recipe and it is five stars.
Dani
Does the jalapeño have to be added my husband likes no hint of spice at all?
Kyare - Team Crumbs
Nope, just make them without the pepper.
A
Looking forward to making this. In regards to using canned beans instead of dry beans, you mentioned using 3 cans. Are we talking the 14/15 oz. cans, or something larger? Thank you so much!
Tiffany
Hello! The 14-15 oz cans are perfect. 🙂
Natalie
Hi there. I came across this recipe and want to try it tonight. I have left over pinto beans that I have already cooked. What would the water ratio be for this?
Tiffany
Hi Natalie! If all the beans are cooked, reduce the water by half and check the levels throughout the day to make sure they’re not too low. If you’re not going to be home, reduce by one-fourth.
Rebecca
We made crock pot “refried” beans for the first time in May. They were a hit and we loved them! So much better than the can stuff.