Refried Beans Homemade in the Slow Cooker is a side dish made with ease. So much tastier and inexpensive than the store bought ones.
I feel very fortunate to have grown up in the southwest where Mexican style food were in our family’s meal planning regimen. It never occurred to me that everyone was not eating enchiladas and tortillas.
The move to a small town in Georgia introduced me to a shocking realization. There wasn’t a tortilla in sight or even a can of refried beans. Granted, this was many years ago but I still had to have Mexican style food!
Salsa, I could manage but tortillas and refried beans? Luckily, I had Diana Kennedy’s first cookbook, The Cuisines of Mexico. So, I rolled up my sleeves and got to cooking. The recipes were so darn good and I was off and running.
Now, I have made and created many Mexican style recipes and there are probably eight that are variations on beans. Just last week we had another southwest side dish called Mexican Cauliflower. It was great served right alongside our refried beans.
This crock~pot recipe should be in everyone’s arsenal. Flavorful and easy you will be spooning up creamy refried beans in no time.
Refried Beans Homemade from the Slow Cooker
Refried Beans Homemade in the Slow Cooker
Ingredients
Instructions
Rinse and drain the beans.
- Put the pinto beans in a large pot with water to cover, about 6 cups of water.
- Let the pot set all day or overnight and the beans will plump up.
Drain water from the beans and put the beans into a slow cooker.
- Cover with fresh water by about 1 to 2 inches.
- Turn on high for 3 hours.
- While the beans are cooking prepare the vegetables.
In a large skillet add olive oil and onion. Sauté onion until translucent.
Add garlic and chili pepper. Cook 2 more minutes.
- Add all the spices to the pan. Cook another minute stirring occasionally. Set aside.
When the beans are done mash in the crock pot with a potato masher.
- Add the onion mixture and mix well.
- If it is too dry you can add a some more water.
- Turn the slow cooker back on to the low setting.
- Cook 1 hour.
- That's it! The best refried beans and so much healthier than the canned beans.
- VARIATION:
If you need to add more liquid at the last hour of the final cooking process you can add some tomato juice or diced tomatoes. Even a little salsa can be added if your family likes the extra spices.
Recipe Notes
TO FREEZE:
Use a freezer container and freeze up to 3 months.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. Heat, covered, in a microwave or in a saucepan. Add a little more liquid if it seems to dry.
Ginny McMeans says
Hi Laura. I have not made it in an instant pot yet but I am working on one. Its actually going up on the blog Sept. 1st, Labor Day Weekend!
Laura says
Can I make this in the instant pot? Wanted to make this for guest tomorrow.
David says
I soaked overnight (12 hrs) and sloe cooked til very tender in FOUR HOURS? My speckled pinto beans turned white while cooking? I make bacon butter by adding 2 table spoons of bacon grease to 1 stick of unsalted soft butter and whipping it. I added 2 Tblesp of it to my refried beans. Ummmm! That may not sit well with you began! Next time I am going to add a 10oz can of diced tomatoes/Chili’s (Rotel)
Amy | The Cook Report says
I love refried beans but never tried making them myself, this slow cooker method looks awesome
Hannah Hossack-Lodge says
I’ve never thought to cook refried beans in the slow cooker before but it is a brilliant idea and I will definitely be giving it a try!
Annie @ Annie's Noms says
I love refried beans so much I can eat them alone, but I’ve never made them from scratch or in the slow cooker; these look wonderful and I need to try them!!
Jillian says
I love homemade refried beans and the freezer information was really helpful!
Ginny McMeans says
Yes, you sure can Gemma. Cook the beans up to 8 hours on low but add an extra cup of water, to be safe. You are going o drain them in the end anyway.
Gemma says
Do you think this would cook well on low for a longer amount of time?
Ginny McMeans says
Yes, I personally like more onion and spice. We think alike! I am glad you got to try it and will be making it again. Thanks.
Dana says
I really liked the refried beans. I would add more onions and spice. I will be making this again!!! 🙂
Ginny McMeans says
That is great! Thanks so much for your nice words.
Anonymous says
Thank-you so much for sharing your refried bean recipe, it was amazing and easy to do.