Slow Cooker Refried Beans are a flavor-filled Mexican Side Dish that you never knew was SO easy to make. A perfect homemade addition to any plate, you won’t believe how easy it is to whip out the crock pot, kick the can aside, and make your own refried beans.
Even better than a restaurant, you will be able to taste the LOVE in this recipe.
Homemade Refried Beans
Did you know you can make your own homemade refried beans with nothing more than a few ingredients and a slow cooker? Yes!
Perfect to feed a crowd and can free, these refried beans are not only a side dish but a delicious appetizer dip (just add chips or baked taquitos!) as well.
A true dump and go recipe, these beans are not at all spicy hot and provide a great basis to additional additives like jalapenos and tons of garlic.
It’s totally OK to get creative with your flavors!
Video of Recipe
I also included a video, made at a later day, on how easy it is to make the beans. They were SO hot when the recipe was done, I had to wait till the next day to film the results because it kept steaming up my camera. That means the beans in the video had less moisture than when I made them to eat as they sat overnight. You can easily adjust your water and how much moisture your beans have by the tips below.
Slow Cooker Refried Beans
Note about making Refried Beans:
This recipe makes a lot of beans and I’m adding a note about water.
I used 6 cups of water for 6 hours of cook time. If you happen to cook them longer, add one additional cup. If you are worried about these being runny, you can drain, reserving the liquid, then mash and add the liquid back in until you reach the consistency you like. I did not do this as my 6 cups of water was perfect for these.
- 1 bag, 16 oz, dry pinto beans
- 6 cups water
- 1 onion, diced
- 1/2 jalapeno pepper seeded and minced
- 1 tablespoon minced garlic
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
Need a slow cooker?
I own this slow cooker
and this slow cooker
.
Crock Pot Refried Beans
Place all Refried Beans ingredients into a slow cooker (crockpot
) and mix well.
Cover your ingredients and heat on high for 6-8 hours.
When cooking is complete and beans are soft, mash beans with a potato masher and mix well. I would not use a power mixer, it does much better as a masher.
Serve your homemade refried beans topped with your favorite toppings.
(Pictured with shredded cheddar cheese and fresh cilantro)
This refried beans side dish goes great with any of the following Mexican recipes:
- Burrito Pie
- Mexican Chicken Chili
- Salsa Chicken
- Mexican Cornbread Casserole
- Enchilada Dip
- Queso Blanco Dip
- Taco Dip
- *NEW RECIPE* Wonton Jalapeno Poppers
Slow Cooker Refried Beans
Slow Cooker Refried Beans are a flavor-filled Mexican Side Dish that you never knew was SO easy to make. A perfect homemade addition to any plate, you won't believe how easy it is to whip out the crock pot, kick the can aside, and make your own refried beans. Even better than a restaurant, you will be able to taste the LOVE in this recipe.
Ingredients
- 1 bag, 16 oz, dry pinto beans
- 6 cups water
- 1 onion, diced
- 1/2 jalapeno pepper seeded and minced
- 1 tablespoon minced garlic
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
Instructions
- Place all ingredients into a slow cooker and mix well. Cover and heat on high for 6-8 hours. When cooking is complete, mash beans with a potato masher and mix well.
- Serve topped with your favorite toppings.
- (Pictured with shredded cheddar cheese and fresh cilantro)
Notes
Note about making Refried Beans:
This recipe makes a lot of beans and I'm adding a note about water.
I used 6 cups of water for 6 hours of cook time. If you happen to cook them longer, add one additional cup. If you are worried about these being runny, you can drain, reserving the liquid, then mash and add the liquid back in until you reach the consistency you like. I did not do this as my 6 cups of water was perfect for these.
