This slow cooker refried beans recipe makes a delicious and versatile side dish. Use it in burritos, nachos, and more. It’s simple to prepare and packed with flavor!
I love a good set it and forget it recipe, and this is precisely what you’ll get with this one. It will take about 9 hours to cook on low, so it’s great to start in the morning and have it ready by dinnertime.
Raw Versus Canned Pinto Beans
This recipe calls for raw pinto beans. While you can use canned beans for added convenience, I recommend using raw beans for the best flavor and texture. Raw beans offer a deeper, richer taste that isn’t achievable with canned beans. The slow cooking process lets the beans absorb all their richness from the spices and other ingredients, producing a more authentic homemade flavor. Canned beans are soft, to begin with, and can lack the freshness that slow cooking provides. So, for the best results, stick with raw pinto beans!
Ingredients
- Raw pinto beans (substitute with black beans)
- Chicken broth (substitute with vegetable broth)
- 1 medium yellow onion
- Cumin
- Salt
- Coriander powder
- Garlic powder (or 3 cloves garlic, peeled)
- Black pepper
- 1 small jalapeno (optional)
- Sharp cheddar cheese, shredded (topping)
Making Slow Cooker Refried Beans
Prepare the beans: Sift through the pinto beans. Remove and discard the dirt clumps, rocks, and oddly shaped beans. Rinse thoroughly and place the beans in the slow cooker.
- Load the slow cooker: Peel and slice the onion into large chunks. Place it and the optional jalapeno and seasonings over the beans.
- Add the liquid: Pour chicken broth over top.
Cook: Secure the lid, and cook on high for 6-7 hours or on low for 9-10 hours until the pinto beans become very tender.
Blending the beans: Using a potato masher or an immersion blender, carefully blend to your desired consistency. You can leave some of the beans unblended to create texture or blend it smooth.
- Serving: Serve these slow-cooker refried beans topped with a little cheese and sliced jalapenos. Pair it with enchiladas, or use it to make tostadas, quesadillas, or nachos.
- Storing: Portion out refried beans into single servings for easy grab-and-go, or store the entire portion for up to 5 days in an airtight container in the refrigerator. For extended storage, place the refried beans in a freezer bag, seal it tightly, and freeze it for up to 2 months.
- Reheating: You can reheat leftover refried beans in the microwave or a pot on the stovetop. Thin it out with a tablespoon or two of water if it becomes too thick.
Other toppings: Shredded cheddar, Monterey Jack, or Oaxaca cheese, crumbled queso fresco or cotija, chopped cilantro, green onions or chives, pico de gallo, black olives, and diced tomatoes.
More Recipes to Enjoy!
- Easy Mexican Rice
- Hearty Turkey Chili
- Spicy Q Korean Sauce (Wingstop Copycat)
Slow Cooker Refried Beans (Easy)
Equipment
- 1 Slow cooker 6-7 Quarts
Ingredients
- 2 cups of raw pinto beans substitute with black beans
- 6 cups of chicken broth substitute with vegetable broth
- 1 medium yellow onion peeled and cut into chunks
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon coriander powder
- 1/4 teaspoon garlic powder or 3 cloves garlic, peeled
- 1/4 teaspoon black pepper
- 1 small jalapeno halved and seeded (optional)
- Sharp cheddar cheese shredded (topping)
Instructions
- Sift through the pinto beans. Remove dirt clumps, rocks, and oddly shaped beans, and discard. Rinse the beans thoroughly and place the beans in the crockpot.
- Load the slow cooker: Peel and slice the onion into large chunks. Place it and the optional jalapeno and seasonings over the beans.
- Pour chicken broth over the ingredients in the slow cooker
- Cook: Secure the lid, and cook on high for 6-8 hours or on low for 9-10 hours until the pinto beans become very tender.
- Once the beans are cooked, it’s time to blend them. Using a masher or an immersion blender, carefully blend to your desired consistency. You can leave some of the beans unblended to create texture or blend it smooth.
- Serve these slow-cooker refried beans topped with a little cheese and sliced jalapenos. Pair it with enchiladas, or use it to make tostadas, quesadillas, or nachos, or enjoy it as is or serve as a dip.
- I like to portion out refried beans into single servings for easy grab-and-go. However, you can store the entire thing for up to 5 days in an airtight container in the refrigerator.
- For extended storage, place the refried beans in a freezer bag, seal it tightly, and freeze it for up to 2 months.
- You can reheat leftover refried beans in the microwave or a pot on the stovetop. Think it out with a tablespoon or two of water if it becomes too thick.
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