Slow Cooker Refried Beans
If you’ve never tried to make your own refried beans before then now is the time! They are so simple and flavorful that you may never go back to the canned stuff again!
EASY HOMEMADE REFRIED BEANS
With this homemade refried bean recipe, you can literally throw everything into the crock pot and just set it and forget it! If you’ve never made your own refried beans, I think you might be really surprised with how good they can taste! The slow cooker does all the work. I could eat these beans all by themselves with nothing else but they are also the perfect side dish to all of your favorite Mexican inspired foods!
FREQUENTLY ASKED QUESTIONS:
Refried beans are a dish that originates from Mexico (although we do love them north of the border!) I am not Mexican so I definitely cannot call these authentic. If you want a truly authentic refried bean recipe, please head on over to Isabel Eats – her authentic Mexican recipes are fabulous!
Don’t let the jalapeno scare you away! They are not spicy at all but you get a hint of that jalapeño pepper flavor without the spiciness.
Sure! To add more spice, keep the seeds in the jalapeno. You can even mash the jalapeno with the beans. Alternatively, incorporate cayenne pepper, chipotle powder, or hot sauce towards the end. Customize the level of heat by using another hot pepper according to your preference.
As they cool, the consistency of the beans will thicken – it’s what beans do. To loosen up the texture a bit, try to add some of the cooking liquid before you drain the beans. This is particularly important when reheating leftovers stored in the refrigerator, as they may require additional liquid to reach the desired consistency again. If you forgot to save some of the liquid, try using some chicken broth or vegetable broth.
This recipe uses dried beans and that’s what I recommend. If you used canned pinto beans you won’t get the same flavor or texture. I think if you really want to use canned pinto beans, you’re just better off buying canned refried beans since you’re just not going to get all the incredible flavor with using dried beans.
Leftovers can be kept in the fridge for a maximum of 3 days, or frozen for a period of up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- dried pinto beans – it needs to be pinto beans – not any other kind of bean. Other beans may work but I have only ever made these with pinto beans.
- onion and jalapeño – These, along with the seasonings, are going to add flavor to the beans themselves as they soak and cook.
- chicken bouillon cubes – I prefer to use the chicken bouillon instead of using chicken broth. I think it ends up being more economical. However, you could skip the water and chicken bouillon and just use all chicken broth instead. If you can’t find the cubes, look in the latin foods aisle of your grocery store for the granulated chicken bouillon by Knorr (you’d use about 4 teaspoons).
- garlic cloves – use the real stuff here, not jarred garlic because we want the garlic cloves to impart light flavor, we don’t want them mashed up with the beans.
- ground cumin – I use cumin but I know it is a spice that some folks either love or hate. Try substituting with Mexican oregano instead (you can usually find it in the latin foods aisle of your grocery store).
- water – as I stated above, if you decide to use chicken broth, just skip the water.
- unsalted butter– There is plenty of salt in the bouillon cubes so I went with unsalted butter but salted can be used if that’s what you prefer.
HOW TO MAKE SLOW COOKER REFRIED BEANS
Rinse off the beans and check for any rocks. Place into the bottom of a 6-quart slow cooker. Place the onion, jalapeño, bouillon, garlic, and cumin into the cooker.
Pour in the water and stir. Place on high for 6-8 hours or low for 8-10 hours until the beans are tender and they are mashable.
Take out the large chunks of onion, garlic, and jalapeño and discard. Drain the beans but save the cooking liquid. Place the beans back into the slow cooker and add the butter. Mash the beans with a potato masher until you get the consistency you want. You may need to add some of the cooking liquid to loosen them up.
Serve immediately.
CRAVING MORE RECIPES?
Slow Cooker Refried Beans
Ingredients
- 1 pound dried pinto beans
- 1 medium onion, peeled and cut in half
- 1 medium jalapeno, cut in half and seeds removed
- 4 chicken bouillon cubes
- 3 cloves garlic, peeled
- ¼ teaspoon ground cumin
- 6 cups water
- ½ cup (1 stick) unsalted butter
Instructions
- Rinse off the beans and check for any rocks. Place into the bottom of a 6-quart slow cooker.
- Place the onion, jalapeño, bouillon, garlic, and cumin into the cooker.
- Pour in the water and stir.
- Place on high for 6-8 hours or low for 8-10 hours until the beans are tender and they are mashable.
- Take out the large chunks of onion, garlic, and jalapeno and discard. Drain the beans but save the cooking liquid. Note: hang on to that cooking liquid. It will help thin out the beans if they get too thick.
- Place the beans back into the slow cooker and add the butter.
- Mash the beans with a potato masher until you get the consistency you want. You may need to add some of the cooking liquid to loosen them up.
- Serve immediately.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- There is plenty of salt in the bouillon cubes so I went with unsalted butter but salted can be used if you prefer.
- They do thicken up a lot as they cool, so I would keep that cooking liquid on hand to stir it in when needed to loosen them back up. Especially if you store them in the fridge for leftovers, they will need additional liquid.
- If you want them spicier, leave the seeds in the jalapeno. You can even mash the jalapeno in with the beans. Or, add some cayenne pepper, chipotle powder, or hot sauce in at the end. Use another hot pepper to suit your tastes.
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This recipe is great. It’s easy and very yummy! I’ll make these again.
I was scared to make my own refried beans but I am so glad I gave this recipe.a try! Absolutely outstanding – thank you!
This turned out wonderfully for me! I LOVE good refried beans, but haven’t made any myself. The recipe was easy to follow, easy to make and is delicious! Thanks. : )
Thanks so very much Denise!!
Can an immersion blender be used to mash the beans?
Yep you sure can! 🙂
Thanks Brandie. I have them in my crock pot now, smelling great! Thanks for the recipe. Have an awesome day.
I’m doing this for sure! In fact, maybe even today because I have everything needed on hand! I may try using a carton of chicken or vegetable broth with some of the water called for and nix the bouillon cubes. Not that I have anything against the cubes, I just prefer the flavour of broth. Thanks Brandie for posting this recipe!
Hope you love it Beverly!
Can this be done in an Instapot?
I’m sure they could but I have not tested that.
looks yummy I’m going to try it