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 Time10

Cook Time8

Total Time8 10

Course: Side Dish

Cuisine: Mexican

Keyword: Easy Side Dish, easy slow cooker recipe, mexican recipe, refried beans

Servings:

Calories: 489kcal

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

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.

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.