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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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
Excellent! But, is there some way to use the removed water/broth? It seems such a waste of good flavor to pour down the drain.
The Best!! Thanks for sharing>>
3rd time making, doubled this time to freeze some. Husband and I absolutely love this
Loved this, no more canned! Lots of flavor, left some beans a bit chunky. Definitely added to my must haves.
I love this recipe! Since making these last, two things changed: there are two ounces of beans less in the bag and I have gotten an immersion blender. I checked the beans with 1 1/2 hrs. to go and turned them off as they were easily smashed with a spoon at this time. With the immersion blender they are nice and smooth and look “professional”-hahaha! Thanks again!
I have made this recipe multiple times. Love these beans.
Just made this recipe and ended up cutting it in half because I didn’t think I would need that much. This was SO good I wish I would have made the whole recipe and froze the leftovers. It was delicious!!
Can I half or quarter this recipe? It’s far too much for me!! Thank you!
Amanda,
You sure can!
I covered the beans with mostly vegetable
broth and the rest of the liquid I used milk, which I read made them creamy. Great recipe!
Can I freeze leftovers?