Slow Cooker Refried Beans Recipe
on Oct 17, 2017, Updated Sep 26, 2024
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Slow Cooker Refried Beans are the simplest way to make rich and hearty refried beans at home – they are worlds above their canned counterparts.
Even if you aren’t a “bean person,” you will love these refried beans! My kids gobble them up, and everyone who tries them is always shocked at how flavorful and delicious they are.
Homemade refried beans are great on Chicken Tostadas, in tacos or burritos, and can be used to make an amazing 7-layer dip. They are also perfect alongside the Best Blender Salsa.
Table of Contents
Why You’ll Love This Recipe
- Using a slow cooker means you don’t have to soak the beans!
- An easy budget-friendly and flavorful side dish.
- Naturally gluten-free and dairy-free.
- Can be made vegan with a simple tweak.
- Great way to stretch a meal with very little work.
Recipe Ingredients
- Dried pinto beans: This recipe uses just one bag.
- Onion
- Jalapeños: Use 3 if you want it spicier and 1 or 2 if you want the beans more mild or medium.
- Garlic: Fresh is best in this recipe.
- Ground cumin
- Broth: Either chicken or vegetable – you need 6 cups to start and may need a little more depending if your beans get too dry.
- Fresh cilantro
- Lime juice: Fresh lime juice is the best but you could use bottled if you need to.
- Salt and pepper
See the recipe card below for full information on ingredients and quantities.
How to Make Homemade Refried Beans
Step #1. Sort through your beans for any debris and then put them in the slow cooker.
Step #2. Put the chopped onion, minced jalapeño, minced garlic, cumin, and broth into the slow cooker and stir to combine.
Step #3. Cook covered on high for 8 to 9 hours. Then, mash the beans with a potato masher.
Step #4. Mix in the fresh cilantro, lime juice, and salt and pepper adjusting to taste.
Recipe FAQs
Pinto beans are the most common and traditional bean to make refried beans with. However, I have made refried beans with white navy beans as well as black beans before and they were all delicious, though the appearance does change.
Nope! Thanks to the long cooking time, you don’t need to soak these beans before making them in your slow cooker. Be sure to sort through them to check for rocks and then rinse them before cooking.
Yes! You can make the refried beans in your slow cooker a day or two ahead and then store them in the refrigerator until you’re ready to warm them back up to serve them.
Yes! These freeze great. Put them in an airtight container and store them in the freezer for up to three to six months. Remember to label the container with the month and year as well as the contents so you know what’s in there.
You need a slow cooker or crock pot that can hold at least 4 quarts so that it can hold all the beans as they expand while they cook. I have a 6-quart slow cooker from Hamilton Beach and love it!
Expert Tips
- Be sure to sort through your dried beans before making this recipe – occasionally you can find a rock, stick, or other debris in dried beans.
- If you want the beans to be spicier, keep the jalapeño seeds when you add them to the slow cooker.
- If you want your beans to be smoother, you can blend them with an immersion blender until they are as smooth as you would like them.
- This recipe also doubles really well, so make a double batch and plan on stocking your freezer. Cook once and eat twice!
How to Serve and Store Slow Cooker Beans
Refried beans are perfect as a filling or side for shredded chicken tacos, steak tacos, Barbacoa tacos, tomatillo ranch burritos, or enchiladas. Serve with flavorful Spanish rice or cilantro lime rice for a complete meal. Use the beans as a dip with homemade baked corn tortilla chips, topped with cheese, guacamole or homemade restaurant-style salsa.
Store the refried beans in an airtight container in the fridge for up to 5 days. To freeze, place the cooled beans in freezer-safe containers or bags and freeze for up to 6 months. Be sure to label them with the date. Thaw overnight in the refrigerator and reheat on the stove or in the microwave, adding a splash of broth if they seem too thick.
More Slow Cooker Recipes to Consider
Pork Recipes
Slow Cooker Pork Tenderloin and Potatoes
From Scratch Recipes
The Best and Easiest Way to Cook a Pumpkin
Vegetarian Recipes
Slow Cooker Stuffed Bell Peppers
Slow Cooker Side Dishes
How to Cook a Whole Butternut Squash in the Slow Cooker
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Slow Cooker Refried Beans Recipe
Ingredients
- 1 bag pinto beans, 20 ounces
- 1 onion, finely chopped
- 1-3 jalapeño chilis, stemmed, deseeded, and minced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 6 cups chicken or vegetable broth, plus more as needed
- 3 tablespoons minced fresh cilantro
- Juice from one lime
- Salt and pepper to taste, at least 1 teaspoon
Instructions
- Place the Hurst's Beans pinto beans in the bottom of your slow cooker and sort for any debris. Add the chopped onion, minced jalapeño, minced garlic, and cumin to your slow cooker. Add the vegetable or chicken broth and stir to combine.
- Place the lid on the slow cooker and cook on high for 8-9 hours.
- I like to see if my beans need any more cooking liquid at about 7 hours in. Feel free to add a 1/2 cup as needed through the end of the cooking time.
- After the cooking time, use a potato masher to crush the beans to make a traditional refried bean texture. If the texture is too dry, add a little more broth.
- Add the cilantro, lime juice, and salt and pepper. Stir to combine. Adjust the lime juice, salt, and cumin to taste. Serve warm (can be left in the slow cooker on warm for up to 2 hours). Store any extras in the fridge or freezer.
Video
Notes
- If you are after a super smooth refried bean, you can always use your immersion blender or add the cooked bean mixture to your blender or food processor (working in batches as needed) to process to your desired consistency.
- You can keep the jalapeño seeds in the refried beans if you want a spicier result.
- To make this recipe vegan, use vegetable broth instead of chicken broth.
- If you freeze the refried beans, remember to label them in the month and year so you know when you put them in the freezer.
Nutrition
Disclosure: This is a sponsored post written by me on behalf of Hurst’s Beans. Thank you for supporting the brands that help make Bless this Mess possible.
Such a good recipe! Turns out great!
I love these beans! Tacos and beans for dinner tonight with plenty of leftovers. I’ll dehydrate or freeze dry(whichever machine is available first) the leftover beans for quick and easy taco nights down the road. I didn’t add any cilantro because I forgot to buy it. This recipe helps make my life simpler 🙂
These seem like a perfect addition to our taco Tuesday!! Thanks for sharing, i never no what to do with beans or what brand to get.
With no added oil, I can dehydrate some for instant backpacking meals…THANKS! We love beans…appreciate the heads up on a reputable bean company! I will look for them on my next shopping trip. Happy day!
You’ll love their stuff, all their beans are grown in the US and Canada too!