Slow Cooker Refried Beans are a family favorite recipe. I love to pair it with my favorite Mexican dishes.
It is a great slow cooker recipe that you can start before heading out for work and then finish it up after work! Enjoy the benefits of the slow cooker along with all the flavors that develop while you are doing other things.
Ingredients Needed For This Slow Cooker Refried Beans Recipe:
- Dry pinto beans, rinsed
- Jalapeno pepper
- Minced garlic
- Fresh ground black pepper
- Ground cumin
- Chicken broth
Pick Up These Ingredients to Make Bean Dip!
- Shredded Colby jack cheese
- Shredded Pepper Jack cheese
- Cream cheese
- Sour cream
- Chili powder
How To Make This Slow Cooker Refried Beans Recipe:
*To make this recipe you will need your handy dandy slow cooker (or even your Instant Pot since it has a slow cooking function).
Then, place the halved onion, rinsed beans, chopped jalapeno, minced garlic, salt, pepper, and ground cumin into the slow cooker.
Then pour in the water and the chicken broth and stir everything up until the ingredients are well combined.
Now turn the slow cooker on and cook the beans on high for 8 hours, checking and adding water as needed.
NOTE: If more than one cup of water evaporates while it is cooking, the temperature is too high.
When the beans are done cooking, strain them with a wire strainer, and try your best to reserve some of the liquid.
Now in a serving bowl mash up with beans with a potato masher. While you are mashing, add in the reserved water from the beans as you need it to get your desired texture of the beans.
Making the Bean Dip:
To make the bean dip do all of the steps above and then add in the salsa, colby jack cheese, pepper jack cheese, cream cheese, sour cream, chili powder, and the ground cumin.
Mix everything together and let it cook in the slow cooker for a few hours on low to let the flavors meld together, then it is all ready to eat!
To Make This Healthy Side Dish Idea You Will Need:
- Slow cooker (THIS programmable one is awesome!)
- Cutting board
- Potato masher
Can This Be Frozen?
Yes!! You most definitely can freeze the crockpot refried beans and the bean dip. If fact we encourage it.
This recipe makes a lot so if you do not think you will be able to eat it all in about 3-4 days, I suggest putting it in an airtight container and freeze the rest.
When you want to eat it, just pull it out about 30-48 hours ahead of time for them to thaw in the fridge.
How to Make Chicken Broth:
Chicken broth is one of those things that you do not always think to make since you can quick grab it at the store. However, do not underestimate the amazing flavor you can get from homemade chicken broth!
The homemade chicken broth recipe from Taste of Home is a fantastic one, full of great flavor and easy to follow.
Slow Cooker Refried Beans Recipe
Slow Cooker Refried Beans
- 1 onion peeled and halved
- 3 cups dry pinto beans rinsed
- ¼-½ jalapeno pepper fresh, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot)
- 2 Tablespoons minced garlic
- 3 teaspoons salt
- 1¾ teaspoons fresh ground black pepper
- ⅛ teaspoons ground cumin optional
- 5 cups water
- 4 cups chicken broth
If you want to turn this into a big batch of bean dip, add the following:
- 2 cups salsa
- 2 cups shredded colby jack cheese
- 2 cups shredded pepper jack cheese
- 8 ounces cream cheese 1 package
- 16 ounces sour cream
- 2 Tablespoons chili powder
- ½ teaspoons ground cumin
Slow Cooker Refried Beans
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Slow Cooker Bean Dip
- Mix ingredients with the beans and let cook a couple hours longer so flavors can blend.
- This makes a huge batch so just freeze the leftovers
- To make this recipe even more flavorful use homemade chicken broth
- If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Slow Cooker
- Cutting Board
- potato masher
Want More Easy Dinner Ideas?
Join our email list today and we will send you a FREE ebook of our favorite dinner recipes – plus we will send you recipes each week to help make your dinner planning easier!
Join today by CLICKING HERE.
Have you checked out our YouTube channel? We show you how to make our favorite recipes right in our own kitchens!
Our most popular cookbook – Dinner Made Easy– is all about quick, easy, and delicious family dinner entrees. We did all the organization, all the taste-testing with picky kids, and all the hacks to cut the prep time so that you can focus on spending more time with your family.
We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
The complete family meal game plan in this cookbook is arranged in seven popular categories:
- 30 Minutes or Less
- 5 Ingredients or Less
- Pantry Essentials
- Slow Cooker
- Freezer Meals
- One Pan, One Pot
We are so excited to share these recipes with you. Order your copy today! DINNER MADE EASY with Six Sisters’ Stuff <—– Click here to order!
More Great Mexican Inspired Dishes to Try!
- Mexican Lasagna Recipe
- The Best Spanish Beef and Rice Bake Recipe (Mexican Casserole)
- Mexican Pork Chops and Rice Bake Recipe
- Slow Cooker Shredded Mexican Chicken
- Mexican Mac and Cheese
Be sure to not miss another recipe!