Slow-Cooker Refried Beans

Easy slow cooker vegetarian refried beans recipe

What’s easier than opening a can of re-fried beans, smothering them on a tortilla and chowing down?  Its a great snack and can be part of a great meal.  This recipe makes it possible to have the same easy snack available and have it be less expensive, more delicious, and all natural.  With only a few minutes of preparation, throwing ingredients into the slow cooker and then mashing them up afterward, you can store the beans in an air-tight container in the refrigerator and use them all week long!



2 cups dried pinto beans
6 cups water
1 tsp salt
1 onion, chopped
6 cloves garlic, chopped
1 tsp ground cumin


SLOW COOK: Add all ingredients except for cumin into a large slow cooker.  Cook for 4-5 hours on high or 8-10 hours on low or until beans are very soft.
MASH: Drain beans, reserving the liquid.  Mash or blend adding just enough reserved liquid to achieve the texture you prefer.  Add cumin.  Taste and add more salt if necessary.  If you prefer spicier beans, you can also add  green chilis (fresh or canned) and any other seasonings you would like to try.

6 Responses to Slow-Cooker Refried Beans

  1. Alisse says:

    I do this at home all the time! My whole family loves eating burritos, and I love that the refried beans are fat free! I have also added chili powder as an alternative to the cumin. This is a very delicious recipe.

  2. Miz Helen says:

    We will just love these beans! Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

  3. We love refried beans for quick snacks and lunches. I’ve never tried making my own. Looks so easy. Thanks for the tip!

  4. Adria says:

    Thanks Jessica. I slow cook beans all the time, but never think to mash or blend ’em into refried beans. I’ll try this.

  5. Jamie says:

    Do i need to presoak??

    • admin says:

      We asked Jessica about this recipe, since she submitted it, and she said she’s tried it both ways and can’t tell a difference whether you presoak or not in regards to gas. It saves a step not to presoak, so for this recipe, it isn’t necessary. Hope this helps.

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