Turn to your crockpot for the most flavorful refried beans – without the refry! You’re going to love how easy and delicious these Slow Cooker Refried Beans are!
You all know by now that I am obsessed with my slow cooker. It truly is a lifesaver and there is nothing like coming home to a hot meal after a long day. We are back into swim season now which means practices every night. Every.Single.Night.
Don’t get me wrong, I actually look forward to sitting on the pool deck and relaxing for an hour, watching the boys work their little butts off. I also love that they come home thoroughly exhausted and ready for bed 🙂
So devious am I…
We are all about Mexican in our house. We take it however we can get it – burritos, tacos, enchiladas, nachos – we love it ALL! Since beans are a crucial part of any Mexican meal (at least for us…) I love making up these beans in the slow cooker, eliminating one part of the meal prep process at night.
These beans will pretty much blow you away with their amazing flavor and texture. No, they are not refried. They just look, taste, and act like refried beans but are infinitely more healthy.
Slow Cooker Refried Beans are the perfect accompaniment to your favorite enchiladas and make the most delicious bean and cheese burritos for a quick dinner later on in the week. I make my own homemade flour tortillas for maximum deliciousness.
Try this recipe once and I just bet you won’t be buying canned any more 🙂
- 3 cups dry pinto beans, rinsed and picked through
- 1 jalapeno pepper, seeded and chopped
- 1 yellow onion, peeled and quartered
- 3 cloves garlic, minced
- 2 tsp pepper
- 1 tsp salt
- 1 tsp ground cumin
- 64 oz low sodium chicken broth or stock (plus enough water to cover beans entirely)
- Place beans, chopped jalapeno, onion quarters, garlic, and seasonings into a slow cooker.
- Pour the broth over the top and stir gently. If the beans are not covered, add water until they are.
- Cook beans on high for 8-9 hours, checking occasionally and adding additional water if needed.
- Check for tenderness and then strain off the liquid, reserving it in a small bowl.
- Mash the beans with a potato masher, adding in liquid until desired consistency is reached.
More Mexican favorites:
Chipotle Inspired Pico de Gallo
Connect with me!
Linking up at some of these parties.
Mark says
April 28, 2016 at 4:03 PMCan I ask about the amount of liquid? 8 cups of stock seems like a lot. Especially confusing is the note about adding more liquid if the stock doesn’t cover the beans – I would think 8 cups would be enough to cover the beans easily. So, before digging in to this, is the 64oz a typo?
Please and thanks 🙂
Trish - Mom On Timeout says
April 30, 2016 at 6:57 PMThat would be correct Mark – the beans require a lot of water to cook completely.
Mark says
May 2, 2016 at 10:27 AMThanks!!
Ernie says
June 14, 2015 at 3:32 PMThis is a great recipe! Will it work for black beans?
Queen's Speech says
February 24, 2015 at 6:48 PMI made these! Put them in the slow cooker on low (next time I will put on high) overnight. The beans were not quite done, so when I came home I threw them on the stove for a few more minutes and blended them with a hand mixer. They are addicting! Refried beans are one of my favorite foods and I always try to recreate restaurant style beans….this is the closest I have ever come! Thank you! Yummy yummy yummy!
Morgan says
February 4, 2015 at 2:55 PMAre you supposed to presoak the beans? I did, and the recipe came out super watery and thin- guess that was a mistake! Great flavor, though.
Trish - Mom On Timeout says
February 7, 2015 at 6:10 PMNo need to presoak the beans Morgan, give it another try 🙂
Susan L. @ Full Happy Muffin and Mama says
December 30, 2014 at 1:11 PMYou have ruined me! I don’t think I can ever eat refried beans from a can again. These are so yummy! They almost didn’t make it to mashing because I started eating them as beans from the crock. My husband, who hates crock pot pinto beans, actually liked these. I can’t wait for him to taste them as refrieds!
Stephanie says
December 4, 2014 at 8:23 PMHi Trish!
Do you recommend using the chicken broth, or do you think just water will do? I am asking because I have started an all natural diet and the idea of using the chicken broth does not appeal to me. I love refried bean, so this recipe sounds fantastic! But, I would like to substitute the broth for water. How do you feel this would work out?
shelley says
November 15, 2014 at 6:38 PMHoly smokes, these were fantastic and way better than canned beans! So good and so easy and we devoured them in no time. These beans are the new staple at our house and my favorite slow cooker recipe.
Trish - Mom On Timeout says
November 22, 2014 at 7:00 AMThat’s awesome Shelley! So glad you gave the recipe a try!