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Slow Cooker Refried Black Beans with Roasted Garlic

Slow Cooker Refried Black Beans with Roasted Garlic

Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes
Calories 3747kcal


  • 2 pounds dried black beans
  • 1 clove elephant garlic
  • 2 tablespoons olive oil
  • 1 teaspoon salt (optional)
  • 4 tablespoons butter (optional)
  • water


  • Sort beans and place in slow cooker crock or large bowl to soak overnight
  • Add enough water to cover by a couple of inches and cover loosly
  • In the morning drain off the water, add beans to slow cooker and cover again with fresh water
  • Cook on high for 8 hours or until beans are tender
  • Drain and use a potato masher, mixer or immersion blender to mash beans, adding some water ¼ cup at a time until beans are desired consistency
  • Heat oven to 450 degrees
  • Cut top off of elephant garlic and drizzle with olive oil
  • Wrap tightly with foil and place on baking sheet in oven for 35-45 minutes or until garlic is tender
  • Remove garlic and let cool
  • Add 2-4 cloves of garlic, ½ to 1 teaspoon salt and butter (if desired) to beans and mix again until well combined
  • Serve beans immediately or divide into bags or containers and refrigerate for up to 2 days or freeze for up to 3 months


You will need at least a 6 quart slow cooker for the whole 2 pounds of beans. If your slow cooker is smaller then just cut the recipe in half.


Calories: 3747kcal | Carbohydrates: 566g | Protein: 196g | Fat: 86g | Saturated Fat: 35g | Cholesterol: 120mg | Sodium: 2771mg | Potassium: 13453mg | Fiber: 140g | Sugar: 19g | Vitamin A: 1555IU | Vitamin C: 0.9mg | Calcium: 1129mg | Iron: 45.5mg