How To Make Slow Cooker Refried Beans
Skip the canned beans and learn how to make the best slow cooker refried beans at home! This healthier version uses clean ingredients, with no added fat or preservatives. It’s simple to prep a large batch and enjoy smooth, seasoned refried beans as an easy side or dip with your favorite Mexican dishes.
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What’s To Love About This Recipe
- Don’t let the dried beans scare you away! There’s no need for soaking, as the slow cooker does all the work during cooking.
- This is a wholesome and budget-friendly recipe that can feed a larger group or be prepared for single-serving portions. Dried beans easily stretch into a large batch at minimal cost.
- Homemade refried beans are a healthier alternative to canned versions or fast-food takeout. This recipe uses whole ingredients and pantry staples, with no processed fats or preservatives.
- It’s easy to customize the flavor and monitor the sodium level as well. Adjust the spice with jalapeños and your preferred seasoning.
- This versatile slow cooker dish is delicious served as a side, dip, taco filling, or spread. It’s kid-friendly and a good source of protein and fiber.
- As long as you’re making a batch, save some for later to freeze! Make it once, portion, and save for quick future meals like tacos, nachos, or burritos.
Ingredients Needed
- Pinto Beans – Grab a bag of dried pinto beans and rinse and sort them under running water. Dried beans offer the best texture and flavor in the end, and no pre-soaking is required (however, a quick soak can make them easier to digest).
- Onion – Finely dice an onion to add a savory, aromatic base that flavors the beans as they cook.
- Jalapeño Peppers – Remove seeds for a milder flavor or leave some seeds for extra heat. Finely mince the peppers so they evenly integrate with the beans. You can also substitute canned green chiles for a milder spice.
- Garlic – Add minced garlic to bring a bold, deeper flavor to the beans.
- Fire-Roasted Tomatoes – A can of fire-roasted tomatoes adds a smoky, robust flavor, especially when the liquid is added to the beans. Plain diced tomatoes will also work if that’s what you have on hand.
- Broth – Adding chicken or vegetable broth enhances the flavor of the beans, rather than only using water. To better control the amount of salt, use a low-sodium version.
- Water – Add water to ensure there is enough liquid to cook the beans evenly, and add more as needed to achieve the desired consistency.
- Homemade taco seasoning – This is an optional addition, but it enhances the overall flavor! Use my homemade version for a simple mix and check sodium levels if you choose a store-bought brand.
- Salt – Optionally add more salt to taste after cooking as needed. You may need to increase the amount if your seasoning blend is low in sodium.
How To Make Slow Cooker Refried Beans
- Add beans, onion, jalapeño, garlic, diced tomatoes (with juice), broth, and water to a 6-quart slow cooker.
- Cover and cook on low for 8-10 hours or high for 4-5 hours, until the beans are tender.
- Drain most of the cooking liquid into a bowl, reserving it for later. (I prefer to ladle off the extra broth vs. drain it, but you can do whatever works best for you.)
- Use an immersion blender or potato masher to mash the beans in the slow cooker until smooth, adding reserved cooking liquid as needed to achieve the desired consistency.
- Taste and adjust the seasoning, adding taco seasoning and salt if desired, and give it one more blend or mash to combine.
- Serve warm as a side dish, in tacos, or as a topping for tostadas.
Pro Tips
- Soaking beans overnight is not required, but a quick soak can reduce cooking time slightly and aid digestion.
- Mash the beans directly in the slow cooker, adding reserved liquid gradually until smooth.
- If the beans are too thick, stir in small amounts of the reserved cooking liquid until you reach the desired creaminess.
- If the beans are too thin, continue mashing and let them sit uncovered on “warm” for 10-15 minutes to thicken.
- Increase the amount for batch cooking by doubling easily in an 8-quart slow cooker. For a 6-quart pot, stick to the single batch.
- For a flavor boost, stir in extra garlic powder, cumin, or smoked paprika before mashing.
Recipe Substitutions and Variations
- Black beans or navy beans can work for a different flavor and color.
- Canned beans can be used as a shortcut, resulting in a softer texture. Reduce the amount of liquid and cooking time, and rinse the beans before adding them to the slow cooker for easier digestion.
- Increase the spice level by increasing the amount of jalapeños, adding chipotle peppers in adobo, or sprinkling in cayenne pepper for extra heat.
- To create a vegetarian or vegan version, opt for vegetable broth and check the labels for any premade seasonings.
- Blend in a little sour cream, Greek yogurt, or cheese for a richer, creamier texture.
How To Serve Slow Cooker Refried Beans
Serve refried beans as a side dish for Slow Cooker Carnitas or Slow Cooker Shredded Chicken Tacos, or spread a scoop onto tostadas, burritos, or quesadillas.
Layer the beans (hot or cold) to create a hearty dip topped with shredded cheese, cilantro, or a squeeze of lime. Add Spicy Slow Cooker Queso and a bowl of sturdy tortilla chips for the ultimate appetizer experience!
Pair with Mexican rice, and entrees like fajitas, or enchiladas for a complete Tex-Mex plate!
Storing and Reheating
How To Best Store Leftovers
Fridge
Store leftover beans in an airtight container in the fridge for 3-4 days.
Freezer
Freeze leftovers in single-serving or family-size portions in airtight containers or freezer-safe bags for up to 3 months. Thaw in the fridge overnight before reheating.
How To Best Reheat Leftovers
Reheat leftover beans gently on the stovetop over medium-low heat with a splash of broth or water. Alternatively, microwave the beans in 1-minute intervals, stirring and adding liquid if the beans seem dry.
How To Make Slow Cooker Refried Beans
Skip the canned beans and learn how to make the best slow cooker refried beans at home! This healthier version uses clean ingredients, with no added fat or preservatives. It’s simple to prep a large batch and enjoy smooth, seasoned refried beans as an easy side or dip with your favorite Mexican dishes.
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Equipment
- Slow Cooker
- immersion blender or potato masher
Ingredients
- 1 pound dried pinto beans rinsed and sorted
- 1 medium onion finely diced
- 1 –2 jalapeño peppers seeded and minced (adjust to heat preference)
- 4 cloves garlic minced
- 1 14.5 oz can fire-roasted diced tomatoes, undrained
- 4 cups vegetable or chicken broth
- 2 cups water more as needed
- 1 tablespoon taco seasoning optional, for added flavor
- Salt to taste optional, depending on seasoning blend
Instructions
- Add beans, onion, jalapeño, garlic, diced tomatoes (with juice), broth, and water to a 6-quart slow cooker
- Cover and cook on low for 8-10 hours or high for 4-5 hours, until beans are tender
- Drain most of cooking liquid into a bowl, reserving it for later
- Use an immersion blender or potato masher to mash beans in slow cooker until smooth, adding reserved cooking liquid as needed to achieve desired consistency
- Taste and adjust seasoning, adding taco seasoning and salt if desired, and give it one more blend or mash to combine
- Serve warm as a side dish, in tacos, or as a topping for tostadas
Notes
- Store leftover beans in an airtight container in the fridge for 3-4 days.
- Freeze portions in airtight containers or freezer bags for up to 3 months; thaw in the fridge overnight.
- Reheat on the stovetop over medium-low with a splash of broth or water, or microwave in 1-minute intervals, stirring and adding liquid as needed.
- No need to soak the beans overnight, but a quick soak can shorten cooking time and aid digestion.
- If the beans are too thick, stir in reserved cooking liquid a little at a time.
- If the beans are too thin, mash them more and let them sit uncovered on the warm setting for 10-15 minutes.
- To double the recipe, use an 8-quart slow cooker. For a 6-quart slow cooker, stick to a single batch.
- Boost flavor by adding extra spices before mashing.
Nutrition
Calories: 213kcalCarbohydrates: 38gProtein: 13gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gCholesterol: 2mgSodium: 472mgPotassium: 841mgFiber: 9gSugar: 2gVitamin A: 51IUVitamin C: 7mgCalcium: 77mgIron: 3mg
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Important nutritional disclaimer