Slow Cooker Refried Beans

I love refried beans.  I use them whenever I make tacos or quesadillas.  I also like them on a tortilla with cheese.  I decided it was time to make homemade refried beans.

I looked over a ton of recipes, many called for lard or bacon grease, I really didn’t want to go that route.  I found one over at 100 days of real food that is simple and delicious!  I tweaked it just a tad for my families preferences.

I placed everything in the crock pot this morning and my house smelled delicious all day!  It makes quite a bit.  We ate refried bean soft tacos tonight and I froze 2 containers for use on a later day.  You can make an entire batch of homemade refried beans for nearly the cost of a store-bought can!

Here is what you need:

First you need to decided if you would like spicy or mild refried beans.  If you want them somewhere in the middle simply adjust the amount of jalepeno or serrano peppers that you use.

Kid friendly version:

12 ounces dried pinto beans, rinsed (no need to soak them overnight), 1 medium onion peeled and cut into quarters, 1/2 fresh jalapeno seeded and chopped, 3 cloves of minced garlic,  1 tablespoon of sea salt, 1 teaspoon black pepper, 2 tablespoons of cumin, 6 cups of water

Spicy version that I LOVE:

12 ounces dried pinto beans (rinsed), 1 medium onion peeled and cut into quarters, 6-7 serrano peppers cut in third (I leave the seeds in them), 3 cloves of garlic, 1 tablespoons of sea salt, 1 teaspoon black pepper, 2 tablespoons of cumin, and 6 cups of water.

**I had to revise this recipe to add a spicier version.  The above version is great for kids as it is not very spicy.  If you would like to add a little kick to your beans add:  3 jalepenos with seeds and 2 onions. **

Here is what you do:

Place all of the above ingredients in your slow cooker.

Slow Cooker Refried Beans

Add water and stir together.  Cook on high for 8-10 hours.

Slow Cooker Refried Beans


I used a slotted spoon and removed the beans, onions, and jalepeno and placed them all into a large bowl.  There was only about a cup of water left over…you could save this and add it to your bean mixture if you desire a creamier texture.

I began to mash them with a potato masher or hand mixer.  I leave the peppers and onion in the mix and mash it all up together.

Slow Cooker Refried Beans


I lost patience with this method and got out my hand mixer.  I mixed up the beans until they reached my desired consistency.

Slow Cooker Refried Beans


Yay, delicious homemade refried beans!!


Tonight we ate refried bean soft tacos and a side salad with cilanto-lime dressing….delicious!


To see more of my recipes please click here.

You may also like Cilantro Lime Coleslaw

or Spicy Corn & Quinoa Salad

8 thoughts on “Slow Cooker Refried Beans

  1. Totally making this in the next couple days. But I’m using cranberry beans. Why? Because the Turkish market didn’t have black or pinto beans and I’d never heard of cranberry beans (looks like a pinto and kidney bean got together and had a baby) so I thought, What the heck?!?

  2. Not yet. I checked again on post but they only had mineral oil and I don’t want that on my face! I didn’t get to the local “drugstore” last weekend but will this Sat. Just have to remember to take the translation with me.

  3. Angela says:

    Jessica, I revised this bean recipe for a spicier alternative. I added some extra jalepeno and onion…much more flavor!!

    • Making a pot right now (will be sure not to forget it this time!). I don’t let onions anywhere near my food but I add lots of flavor to mine. Plan to eat them with eggs for breakfast this week. Still eating the semi-charred BBQ Chx 🙂

      • Angela says:

        Sounds good on eggs, well if I liked eggs 😉 If my kids aren’t going to eat any I love addding tons of jalepenos & extra seasonings to spice it up!

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