Slow Cooker Refried Beans Recipe

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Published: February 3, 2021Updated: July 27, 2021Author: Camille Beckstrand
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These slow cooker refried beans are a fun twist on your favorite Mexican side dish. These refried beans are full of flavor and so easy to make.
Slow Cooker Refried Beans Recipe

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.

If you love refried beans like we do you will love our Instant Pot Baked Beans recipe, Easy Boston Baked Beans and of course our absolutely delicious and Spicy BBQ Root Beer Baked Beans. .

Ingredients for Slow Cooker Refried Beans

Ingredients Needed For This Slow Cooker Refried Beans Recipe:

  • Onion
  • Dry pinto beans, rinsed
  • Jalapeno pepper
  • Minced garlic
  • Salt
  • Fresh ground black pepper
  • Ground cumin
  • Water
  • Chicken broth

.

Pick Up These Ingredients to Make Bean Dip!

  • Salsa
  • 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.

Related Recipe: Try our EASY Boston Baked Beans!

Ingredients for Slow Cooker Refried Beans in 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.

Slow Cooker Filled with Ingredients for Slow Cooker Refried Beans

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.

Slow Cooker Refried Beans mixed with onions and peppers

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.

Slow Cooker refried beans in bowl with pinto 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:

  1. Slow cooker (THIS programmable one is awesome!)
  2. Knife
  3. Cutting board
  4. Strainer
  5. Potato masher
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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!

Slow Cooker Refried Beans in slow cooker with wooden spoon stirring

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
Serves: 12

Slow Cooker Refried Beans Recipe

These slow cooker refried beans are a fun twist on your favorite Mexican side dish. These refried beans are full of flavor and so easy to make.
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Print Pin

Ingredients

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

Instructions

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.

Video

Notes

  • 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.

Nutrition

Calories: 489 kcal · Carbohydrates: 38 g · Protein: 23 g · Fat: 28 g · Saturated Fat: 16 g · Cholesterol: 78 mg · Sodium: 1532 mg · Potassium: 1032 mg · Fiber: 9 g · Sugar: 5 g · Vitamin A: 1464 IU · Vitamin C: 11 mg · Calcium: 438 mg · Iron: 4 mg

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • strainer
  • potato masher

Recipe Details

Course: Side Dish
Cuisine: Mexican

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Slow Cooker Refried Beans in a bowl topped with peppers and cilantro

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  1. Ladybird Ln says:
    July 25, 2011
    Oh this looks FABULOUS! I have tried homemade refried beans once and it was great, it freezes really well too!

    Carlee
    www.ladybirdln.com
  2. Wende says:
    July 29, 2011
    My girls love bean burritos and would eat them everyday if I let them. I have been using canned beans, but I can't wait to try this recipe for homemade. I shared your recipe on my Must Try Tuesday blog post.

    http://therickettchronicles.blogspot.com/2011/07/must-try-tuesday-july-26-2011.html

    Thanks for sharing!

    Wende
    The Rickett Chronicles
  3. Anonymous says:
    August 27, 2011
    Can you cook it on low all day or just high? I'm new to crock pot cooking
  4. Camille says:
    August 27, 2011
    Hi Anonymous! Every time that I have made these, I have cooked them on high for 8 hours. I think that if you cooked them on low, I would probably do it for 12-15 hours, just to make sure they are cooked all the way. :) Good luck with slow cooking! I would die without my crockpot! :)
  5. Anonymous says:
    September 29, 2011
    Made these tonight for dinner after seeing them on Pinterest. Wonderful! No more canned beans for us.
  6. Wende says:
    October 1, 2011
    I have been making these for months and I love this recipe! Not only is it so simple, it is delicious.

    I wrote about it on my blog today and shared your recipe.

    http://therickettchronicles.blogspot.com/2011/10/recipe-crock-pot-pintos.html

    Thanks for sharing this awesome recipe!

    Wende
    The Rickett Chronicles
  7. megseverydayindulgence says:
    October 12, 2011
    This recipe sounds great! I haven't been successful in making good refried beans. This is going to be my next attempt.
  8. Anonymous says:
    October 15, 2011
    Can you sub vegetable stock for the chicken stock?
  9. Angela says:
    October 25, 2011
    Recipe sounds wonderful!! What is the proper way to freeze them?
  10. Jennie says:
    October 29, 2011
    you don't have to soak the beans? amazing!
  11. Jessica says:
    January 8, 2012
    I've tried only one other attempt at making homemade refrained beans and they didn't come out very well. I plan to try this recipe soon ~ my son could eat them 3x a day and the cans are gross (and expensive!). Thanks for posting!!
    ~Jessica
    http://jessicamauk.blogspot.com
  12. pagigiddie says:
    February 3, 2012
    Tried this today with a substitution of vegetable stock instead of chicken broth, turned out fantastic! Thanks for a wonderful recipe!
  13. Michelle says:
    February 5, 2012
    Thanks for the recipe - I made it on the weekend, and it was delicious. best I have ever had. So easy too.
  14. Kristina says:
    February 11, 2012
    So excited to try this recipe! I think I will try cooking them overnight on low and see how that goes, and also sub veggie stock. Thanks!
  15. Kerri says:
    February 27, 2012
    Kristina, Did they come out okay by cooking them overnight on low?
  16. Lady Thought says:
    March 8, 2012
    These are the only refried beans we eat now. I made them for my in-laws and they turned out blah instead of amazing as they usually are but I used dried onions & garlic. Lesson learned, use FRESH garlic & onions...it's worth the work.
  17. Janelle says:
    March 16, 2012
    I made these last night. I put them in my crock pot on low around 1am. After lunch today, I strained off the water and "refried" them. Twelve hours was just fine. I could smell the beans all the way upstairs when I woke up this morning. I don't have a potato masher, so I used an immersion blender instead. It took a little longer, since I had to keep scraping it out, but it turned out well. Next time I think I might make these with black beans.
  18. organicpatchwork says:
    March 20, 2012
    I don't like chunks of onions or peppers or garlic in my beans, do you think they could go in a cheesecloth packet and thrown out after cooking the beans? or could I substitute powdered versions?
  19. Camille says:
    March 20, 2012
    Hi! I have never tried the powdered versions, however we have had a couple of people tell us that it doesn't work- the flavors are off. The high heat and long amount of cooking make the onions, peppers, and garlic completely disintegrate and when you mash the beans, they mash right along with them. There are never any chunks of onions or peppers left. I think that you could put them in a cheesecloth, but I don't know if the beans would taste the same. Let us know if you try it!
  20. jen says:
    April 20, 2012
    Tried these this week-- Wonderful and smells sooo good cooking-- I will never buy canned again- Thanks so much for the recipe!
  21. LoopyLeah says:
    May 15, 2012
    thanks so much for this, looks easy and way less fat than refried beans with all the oil and stuff!
  22. JenGo says:
    June 5, 2012
    I have made these several times now and will NEVER go back to canned! These are now a staple in my freezer. Thanks for a great recipe!!!!!!!!
  23. Ciroc44 says:
    June 18, 2012
    Want to make these tomorrow night! I was going to cut the recipe in half, would that change how long you cook them? thanks!
  24. Nielson Family says:
    July 14, 2012
    Everyone always says "soak your beans overnight" Is that not the case with the crock pot method? It sounds like you just rinse them and let them dry? I am exited to make this for dinner next week!
  25. Heather says:
    July 23, 2012
    just put these in the crock pot now for dinner tomorrow. did i read the recipe right and i only had to halve the onion? not dice or chop? do i need to remove the onion after cooking??
    it already smells yummy and only 5 minutes in....
  26. Camille says:
    July 23, 2012
    Yep! No soaking required! Just quick and easy . . . that's how we roll. :)
  27. Camille says:
    July 23, 2012
    Yep! You read it right . . . just halve the onion and be done. The onion seriously disintegrates into the beans when you mash them up. You could remove it if you wanted to, but you definitely don't have to. :)
  28. Amy says:
    July 30, 2012
    Whaaaaaaaaaaaaaaaaaaaaaaaaat? But shouldn't you soak them for a few hours jus to get all the junk out? (and you know, like when the skin comes off the beans as they sit?)
  29. Amy says:
    July 30, 2012
    Someone replied a few posts above saying not to substitute.
  30. Amy says:
    July 30, 2012
    When I let my beans soak, a lot of skins come off. What about that? I'd love to not have to soak them! Time saver!
  31. Camille says:
    July 30, 2012
    I have never, ever soaked them! After cooking so long at such a high temperature, everything just kinda mashes together, skins included!! I do rinse them before adding them to the slow cooker . . . they are delicious!
  32. Whitney & McKayla says:
    July 31, 2012
    I just made a batch a few days ago! We like a little more cumin and use veggie stock/broth. I freeze them in 2 cup containers. You need to thaw them in the fridge for about a dsy, but they're still amazing. I start mine at 10 pm (just before I go to bed) and they are ready at 6 am when we get up. You do want to sort and rinse them well, as sometimes there are small rocks.
    When jalapeños aren't available, I add in a large can of diced green chile peppers.
  33. Unknown says:
    August 24, 2012
    These are fabulous! I also added cumin. I will never go back to canned refried beans!!
  34. Vieja47 says:
    November 4, 2012
    The purpose of soaking beans overnight (and then pouring off the soak water and replacing it) has nothing to do with cooking technique and everything to do with the intestinal comfort of those who eat LOL I tried going without soaking them ONCE and my guts paid dearly for the omission. So just be aware ;)
  35. Jenni says:
    November 7, 2012
    My 6 year old wanted nachos for his b-day. So I decided to try this recipe! So delish!!!!!
  36. Linsey says:
    January 23, 2013
    I am doing these tonight. Canned beans are so expensive!
  37. OMGIHaveWings says:
    February 13, 2013
    I've been making these for the past few months and they are AWESOME!!! A single batch is divided into about 3 dinner servings for the four of us. I freeze them flat and line them up in my freezer door. I've defrosted them in the fridge overnight as well as defrosted them in the microwave - both work well.

    I can't tell you how awesome it is to hear my boys get all excited for homemade beans. :-) Thank you!!
  38. Krazy Kristi says:
    August 13, 2013
    Made these yesterday, they are yummy! Much better and cheaper than store bought re-fried beans. I did use canned green chilies as our jalapenos in the garden aren't ready yet. Can't wait to make another batch with jalapenos!
  39. Laura says:
    August 17, 2013
    I read somewhere once that you're not supposed to salt the beans until after they cook...Can anyone confirm that or explain reasoning behind it? Thanks.
  40. Amy says:
    August 27, 2013
    These are SOOOO delicious!! I've tried other crockpot "refried" bean recipes before and they were just so-so. I think the difference is the jalapeno, fresh garlic, and chicken stock. I made this super easy on myself by mashing them in my electric mixer. I just threw them in straight from the crockpot (I used a slotted spoon so I didn't get too much liquid in too) and mixed with the paddle attachment until I had the perfect "refried" bean consistency. Couldn't be easier! NEVER buying canned beans again!!
  41. Tina says:
    September 22, 2013
    These taste fresh and authentic and are so easy to make. Never going back to canned! We live in Switzerland, and a can of refried beans costs more here than it costs me to make a whole batch in the slow cooker. Thanks for sharing this great money-saving, tasty recipe; I'm really glad I discovered it.
  42. jen says:
    October 8, 2013
    Just made these today, fantastic! Don't have a slow cooker so baked them in a dutch oven for about 4 hours @350. Added a pinch of smoked paprika for bacony flavor. So good and easy.
  43. Hilary says:
    November 13, 2013
    Hi,I was just wondering how you reheat them after they are thawed from being frozen?
  44. Cyd says:
    November 15, 2013
    You can microwave them or cover them and stick them in the oven until heated through.
  45. Lisa says:
    May 22, 2016
    I make these about twice a month. They are great, and freeze well, too. I had bean-resistant kids, but when I whizzed the beans in the blender, they gobbled them up. There is something about the 'skin' on beans that my kids do not like :(
  46. Doris Bray says:
    August 26, 2016
    The best beans I have ever cooked. I first found the receipe for a potluck we were having at church, but had to turn the water off and did not get to cook them. Last week I decided we needed some beans, cooked them by recipe I put in a poblano pepper, because I did not have a jalapeno, wow, it was too hot. The beans were so good, we did not mash them, just ate them with cornbread. I will keep this recipe for all my pinto beans.
  47. Bethany says:
    March 10, 2017
    Thanks for the recipe! Quick question-- it says that the recipe makes 12 servings. About how big are the servings? Thanks!
  48. Cyd says:
    March 10, 2017
    We got about 12 servings, but some were kids and some were adults. If you are feeding just adults, it may only feed 8-10 people. It just depends on how big of servings they take.
  49. Jessica says:
    April 30, 2018
    I just cut the onion in half, place it cut side down in the water and then scoop them out (and throw them.out) before mashing the beans. I love these beans so much more than canned ones!!
  50. Christina says:
    January 1, 2019
    Looks good, all I have is canned pinto, but using dry pinto beans next time. Will it cook for the same amount of time?
  51. Susan says:
    March 2, 2019
    These are the best beans and when my neighbor found out I was making them she wanted to taste them before I turned them into the dip. She said they were the best "refried" beans she's ever had. The dip is outstanding as well. Making more today. I use a half of a jalapeño. Was amazed that the onion did break down. If you haven't tried this it's so easy and soooo good.
  52. Cyd says:
    March 4, 2019
    Hi Susan. Thanks for your sweet comment. You made our day! We are so glad you like the refried beans!! Have a terrific week.
  53. Angela says:
    March 29, 2019
    I tried this, following the IP instructions and ended up with nearly 4 cups of extra water to drain out so they didn't end up very flavorful BUT they cooked to perfection. Will use much less water next time. But this was a good guideline to work off of (have had bad luck with other IP bean recipes).
  54. Morgan says:
    April 30, 2019
    As someone who has been cooking pinto beans for decades a couple of hints. If you want the beans to cook a little quicker soak them until they plumb up and are no longer wrinkly any more. This reduces cooking time because they don't need to reconstitute while cooking. I think bring them to a rolling boil and then turn them down to simmer will also help them cook a bit quicker. If you have digestive problems 1. Eat beans more often so your digestive system is used to them they're very healthy. 2. Pour off the soaking water and used fresh water to add to the pot. 3. Try using about 1/4 t for 2lbs of beans. - to much baking soda affects the taste and makes them taste saltier. To make refritos or refried beans put a little oil in a pan then put the beans in and cook until heated, traditionally lard is use and adds to the taste. I have always added the spices after the beans cooked - can't wait to try this - I know they will be amazing!!! Thanks for the recipe!!!!
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