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Crock Pot Refried Beans

4.9 from 33 reviews

Try this crock pot refried beans recipe with authentic Mexican flavor! It’s easy, versatile, hands-off, and freezer-friendly. Use either dried or canned beans!


  • 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)


  1. 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.
  2. Cook on high for 8 hours if using dry or soaked beans. Cook on high for 4 hours if using canned beans.
  3. Place a colander over a stock pot and drain as much water as you can from the beans.
  4. 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.
  5. Serve hot, or prepare for storage.


Adapted from allrecipes.

If you would like to thicken the homemade refried beans, when the beans are done, you blend them with an immersion blender (or with a spoon, potato masher, or whatever you have) until they’re the consistency you like. Whether you want chunky beans or perfectly smooth beans is up to you. Just use as much as you need of the excess liquid that you drained from the cooked beans.


Keywords: Crock Pot Refried Beans