Slow Cooker Refried Beans Recipe

5 from 2 votes

Slow Cooker Refried Beans are the simplest way to make rich and hearty refried beans at home - they are worlds above their canned counterparts.

Prep Time5

Cook Time8

Total Time8

Course: Side Dish

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings: cups

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.

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.

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