Side Dish | October 21, 2015

Slow Cooker Refried Beans

I love me a good bean burrito. Nothing fancy, no rice or anything crazy, just simple, tasty refried beans, maybe a little cheese, sour cream, or a smidgen of enchilada sauce, and everything spiced just right.

Slow Cooker Refried Beans in a bowl with other dips and chips

I usually add some spices and a little milk to most cans of refried beans, and while they are delicious, I’ve been dying to try making my own. Like using real dried pinto beans. I felt very legit, let me tell you…

like I just couldn’t quit.

Slow Cooker Refried Beans in a white bowl topped with green herbs and cheese

Y’all it’s so easy, you can’t mess it up. Beans, spices, onions, garlic, and green chilies in the crockpot.

Slow Cooker Refried Beans in a white bowl with someone dipping in a tortilla chip

Beans for days! Let’s all act like mature adults here and refrain from singing our favorite elementary-school song about these here beans. But really though, they are magical…

Slow Cooker Refried Beans in a bowl topped with cheese and a tortilla chip

5 from 1 vote
Slow Cooker Refried Beans
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs

The most flavorful refried beans made in the slow cooker. Easy and delicious and can be used on all your favorite Mexican dishes.

Course: Side Dish
Cuisine: Mexican
Keyword: Refried Beans, Slow Cooker Refried Beans
Servings: 6 cups
Calories: 304 kcal
Author: Stephanie
  • 3 T butter
  • 4 cloves garlic minced
  • 1/2 yellow onion minced
  • 2 c dried pinto beans
  • 1 4- oz. can green chilies or sub 1 t chili powder
  • 2 t salt
  • 1 t smoked paprika
  • 1 t cumin
  • 6 c broth
  • garnish with cojita cheese and cilantro
  1. Melt butter in frying pan over medium/high heat. Sauté garlic and onion about 5 minutes, or until onions begin to brown on edges.
  2. Place garlic, onion, and all remaining ingredients (except garnishes) in crock pot. Cook on low 8 hours.
  3. Drain beans, reserving at least 2 cups of the liquid. Mash beans using potato masher or immersion blender, or placing in blender. Add back liquid as needed for desired consistency.
Recipe Notes

PRESSURE COOKER: Melt butter in pot on any heat setting. Add onion and garlic, saute until fragrant. Add remaining ingredients, set to bean setting for 1 hour, natural release. Continue with recipe as written.

Nutrition Facts
Slow Cooker Refried Beans
Amount Per Serving
Calories 304 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 2113mg92%
Potassium 931mg27%
Carbohydrates 47g16%
Fiber 11g46%
Sugar 5g6%
Protein 14g28%
Vitamin A 980IU20%
Vitamin C 8.2mg10%
Calcium 83mg8%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

8 thoughts on “Slow Cooker Refried Beans

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  1. HELP!!! I’m making these beans RIGHT NOW (because they look and sound amazing) and I am confused on the part that says ” fill 2/3 full with broth.” Do you mean fill the crock pot with the broth until it’s 1/3 from the TOP of the crock pot (taking in account the entire depth of the crock pot)?
    Or do you mean fill it until the broth is 2/3s through the bean mixture? (That last one didn’t make a lot of sense…:P)
    Both options are drastically different so I want to make sure I’m doing this right.

    1. Hi Maryanne! SO sorry for the confusion. Fill the crock pot so that it is 2/3 full, 1/3 from the top; so a lot of broth (or water). The liquid is really forgiving, you can start out with less and add more as the day goes on too, it’s not very scientific. It’s basically like boiling the beans. Hope this helps!

  2. I just have to leave a follow-up comment to these beans. They. Are. AMAZING!!! We have eaten them two night in a row now (on our burritos), and seriously, my family is going NUTSO! My husband said to me last night, “We should make these beans a weekly tradition!” They simply are the best homemade refried beans ever. Like EVER! Thank you so much for sharing the recipe!!