Homemade slow cooker refried beans are a game-changer—creamy, deeply flavorful, and far better than canned. Just toss a few dry ingredients into your crockpot in the morning and come home to a savory, aromatic kitchen. These effortless slow cooker refried beans are the ultimate set-and-forget staple for tacos, dips, or sides.
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Why You’ll Love This Slow Cooker Refried Beans
- Effortless cooking: The slow cooker does all the work while you’re free.
- Deep flavor: Slow simmering melds spices and aromatics perfectly.
- Creamy texture: Gentle cooking breaks beans down beautifully.
- Budget-friendly: Dried beans make a big batch for very little cost.
Ingredients & Tools
- 1 lb dried pinto beans
- 1 large yellow onion, quartered
- 4 cloves garlic, smashed
- 1 jalapeño, halved and seeded (optional)
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 6 cups chicken or vegetable broth
- 2 tsp kosher salt, plus more to taste
- 1/4 cup lard, bacon fat, or neutral oil
Tools: A 6-quart or larger slow cooker, a potato masher or immersion blender
Notes: Using dried beans is key for flavor absorption. Don’t skip the fat—it adds richness and gloss.
Nutrition (per serving)
| Calories: | 220 kcal |
| Protein: | 12 g |
| Fat: | 6 g |
| Carbs: | 32 g |
| Fiber: | 8 g |
Serves: 8 | Prep Time: 10 minutes | Cook Time: 8 hours | Total Time: 8 hours 10 minutes
Before You Start: Tips & Ingredient Notes
- Do you really need to soak the beans? Honestly, you don’t have to for the slow cooker! A quick rinse and sort to remove any debris or small stones is all that’s required. The long, gentle cooking time ensures they become perfectly tender.
- What’s the deal with the quartered onion? Leaving the onion in large pieces is a clever little trick. It infuses a wonderful, sweet onion flavor into the beans as they cook, and then you can easily fish the big pieces out before mashing, leaving behind the flavor without any awkward large chunks.
- Can I use water instead of broth? You can, but I really don’t recommend it. The broth is the secret to building a deep, savory foundation. Using water will result in beans that taste a bit flat and one-dimensional in comparison.
- Why add the salt at the beginning? Contrary to the old wives’ tale, salting your beans at the start of cooking in a slow cooker does not make them tough. In fact, it helps season them all the way through, leading to a much more flavorful final product.
How to Make Slow Cooker Refried Beans
Step 1: First, give your dried pinto beans a good rinse in a colander. Spread them out on a clean kitchen towel or a baking sheet and quickly look them over, picking out any shriveled beans or small bits of debris. This is the only real “prep” work involved, I promise!
Step 2: Now, transfer the rinsed beans to your slow cooker. Add the quartered onion, the smashed garlic cloves, and the halved jalapeño if you’re using it. Sprinkle in the cumin, chili powder, and dried oregano. You’ll notice the colors already starting to look so vibrant and inviting.
Step 3: Carefully pour the broth over everything. The liquid should cover the beans by about an inch—if it doesn’t, just add a little more broth or water until it does. Stir everything gently just once to combine, then place the lid securely on your slow cooker.
Step 4: Set your slow cooker to LOW and let the magic happen for 8 hours. If you’re in a real hurry, you can cook them on HIGH for about 4-5 hours, but the low and slow method really does yield the creamiest texture. Your house is going to smell absolutely incredible.
Step 5: Once the cooking time is up, the beans should be incredibly tender and easily mashed against the side of the pot with a spoon. Use a pair of tongs or a slotted spoon to fish out and discard the large onion quarters and the jalapeño skin. Don’t worry about getting every little piece of onion—the flavor is what we’re after.
Step 6: Now, it’s time to decide on your texture. For a more rustic, chunky bean, use a potato masher right in the slow cooker. For super smooth and creamy beans, an immersion blender is your best friend. Pulse it a few times until you reach your desired consistency. The trick is not to over-blend if you like a bit of texture.
Step 7: This is the most important step for flavor! Stir in the lard, bacon fat, or oil and the 2 teaspoons of kosher salt. You’ll see the beans immediately become glossier and richer. Taste one more time and adjust the salt if needed. They should taste deeply savory and perfectly seasoned.
Step 8: Your beans are ready to serve immediately, all warm and creamy. If you’re saving them for later, let them cool completely in the slow cooker before transferring them to airtight containers for the fridge or freezer.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 5–7 days.
- Freezer: Portion into flat freezer bags; freeze up to 3 months.
- Reviving: Reheat gently with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- Crispy Carnitas Tacos — The creamy beans are the perfect rich counterpoint to the crispy, salty shredded pork tucked into a warm corn tortilla.
- Cheesy Enchiladas — Smear a layer of these beans on the plate before placing your enchiladas on top; it adds a wonderful base note and keeps the meal feeling moist.
- Grilled Chicken Burrito Bowls — A generous scoop acts as a fantastic, protein-packed foundation for rice, salsa, grilled chicken, and all your favorite toppings.
Drinks
- Classic Margarita (on the rocks) — The bright, citrusy tang of a good margarita cuts through the richness of the beans beautifully, creating a perfect balance.
- Ice-Cold Mexican Lager — There’s nothing quite like the crisp, clean finish of a cold beer to wash down a hearty, bean-centric meal.
- Hibiscus Iced Tea (Agua de Jamaica) — The tart, floral notes of this vibrant red tea provide a refreshing and non-alcoholic palate cleanser.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is the ultimate celebratory finish after a savory meal.
- Tres Leches Cake — This impossibly moist and sweet sponge cake is a classic for a reason, offering a light, milky contrast to the earthy beans.
- Mango Sorbet — A few scoops of bright, fruity sorbet feel incredibly refreshing and light, cleansing the palate with its tropical sweetness.
Top Mistakes to Avoid
- Mistake: Using old, stale beans. Dried beans don’t last forever. If your beans have been sitting in the pantry for years, they can take much longer to cook and may never achieve that desired creamy texture. Try to use beans from a recent purchase.
- Mistake: Skipping the fat at the end. I’ve been tempted to leave it out for a “healthier” version, and honestly, the beans just taste flat. The fat is essential for carrying the flavors and giving the beans that luxurious mouthfeel. A little goes a long way!
- Mistake: Adding acidic ingredients too early. If you’re thinking of adding tomatoes, lime juice, or vinegar, wait until after the beans are fully cooked. Acid can prevent the beans from softening properly, leaving you with undesirably firm beans.
- Mistake: Not tasting and adjusting seasoning at the end. Beans need a surprising amount of salt. After all that slow cooking, your final taste test is crucial. Don’t be shy—add salt in small increments until the flavors truly sing.
Expert Tips
- Tip: For an extra layer of smoky flavor, add a chipotle pepper in adobo sauce (or just a teaspoon of the sauce) to the slow cooker at the beginning. It melds into the broth and gives the beans a wonderful, subtle heat and smokiness.
- Tip: If your beans seem a bit too soupy after mashing, simply remove the lid from the slow cooker, turn it to HIGH, and let them cook uncovered for 20-30 minutes to thicken up. Stir occasionally to prevent sticking.
- Tip: For the absolute smoothest texture, consider transferring the cooked beans (minus the large onion pieces) to a stand mixer fitted with the paddle attachment. Mix on low speed for a minute or two—it creates an unbelievably silky puree.
- Tip: Freeze portions flat in zip-top bags. Once the beans are completely cool, spoon 1- or 2-cup portions into freezer bags, press them flat to remove air, and seal. They’ll stack neatly and thaw incredibly quickly when you need a quick meal component.
FAQs
Can I make these refried beans vegetarian or vegan?
Absolutely! It’s incredibly easy. Just use a robust vegetable broth instead of chicken broth. For the fat at the end, simply use a neutral oil like avocado or canola, or even a vegan butter substitute. The result will be just as creamy and flavorful, I promise. It’s one of the most adaptable recipes in my arsenal.
How long do the leftovers last in the fridge?
Stored in an airtight container, your homemade refried beans will keep beautifully in the refrigerator for about 5 to 7 days. You’ll notice they thicken up as they cool, which is perfectly normal. Just stir in a tablespoon or two of water or broth when reheating to bring them back to a creamy consistency.
What’s the best way to reheat them?
The stovetop is your best bet for even reheating. Gently warm them in a saucepan over medium-low heat, stirring frequently and adding a splash of liquid as needed. You can also use the microwave, but heat in 30-second intervals, stirring well between each, to avoid any explosive bean incidents!
Can I use a different type of bean?
You sure can! While pinto beans are the classic choice, black beans work wonderfully here for a slightly earthier flavor. You could even use a mix. The cooking time should remain about the same. Just know that black beans will give you a darker, purplish-gray final color, which is completely normal and just as delicious.
My beans are still a bit firm after 8 hours. What happened?
This can happen sometimes, especially with older beans or if your slow cooker runs a little cool. Don’t panic! Just make sure there’s still enough liquid in the pot (add a bit more hot broth or water if it looks dry) and continue cooking on LOW, checking for tenderness every 30-45 minutes until they’re perfectly soft.
Slow Cooker Refried Beans
Make the best Slow Cooker Refried Beans from scratch! Creamy, flavorful, and so easy. Perfect for tacos, burritos, and dips. Get the recipe now!
Ingredients
For the Ingredients
-
1 lb dried pinto beans
-
1 large yellow onion (quartered)
-
4 cloves garlic (smashed)
-
1 jalapeño (halved and seeded (optional))
-
2 tsp ground cumin
-
1 tsp chili powder
-
1 tsp dried oregano
-
6 cups chicken or vegetable broth
-
2 tsp kosher salt (plus more to taste)
-
1/4 cup lard, bacon fat, or neutral oil
Instructions
-
First, give your dried pinto beans a good rinse in a colander. Spread them out on a clean kitchen towel or a baking sheet and quickly look them over, picking out any shriveled beans or small bits of debris.01
-
Now, transfer the rinsed beans to your slow cooker. Add the quartered onion, the smashed garlic cloves, and the halved jalapeño if you're using it. Sprinkle in the cumin, chili powder, and dried oregano.02
-
Carefully pour the broth over everything. The liquid should cover the beans by about an inch—if it doesn’t, just add a little more broth or water until it does. Stir everything gently just once to combine, then place the lid securely on your slow cooker.03
-
Set your slow cooker to LOW and let the magic happen for 8 hours. If you're in a real hurry, you can cook them on HIGH for about 4-5 hours, but the low and slow method really does yield the creamiest texture.04
-
Once the cooking time is up, the beans should be incredibly tender and easily mashed against the side of the pot with a spoon. Use a pair of tongs or a slotted spoon to fish out and discard the large onion quarters and the jalapeño skin.05
-
Now, it's time to decide on your texture. For a more rustic, chunky bean, use a potato masher right in the slow cooker. For super smooth and creamy beans, an immersion blender is your best friend. Pulse it a few times until you reach your desired consistency.06
-
This is the most important step for flavor! Stir in the lard, bacon fat, or oil and the 2 teaspoons of kosher salt. Taste one more time and adjust the salt if needed.07
-
Your beans are ready to serve immediately, all warm and creamy. If you're saving them for later, let them cool completely in the slow cooker before transferring them to airtight containers for the fridge or freezer.08
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