These slow cooker refried beans are so easy to make and incredibly delicious!

Slow Cooker Refried Beans | www.saltandbaker.com

I do have a bit of a confession, I don’t love refried beans. But after having made homemade refried beans, I’m a goner. I’ll never buy the canned stuff ever again.

Slow Cooker Refried Beans | www.saltandbaker.com

Recipes that require little prep time are lifesavers. This is that recipe. Gather the ingredients, throw them in your Crock Pot, and let the slow cooker do the work for you. You can cook the pinto beans on low for 8-10 hours, or until the beans are soft. Or if you’re like me, I turned the knob to “high” and speed up the process. With the slow cooker on high it took about 6-7 hours for the beans to soften.

I removed the beans using a slotted spoon, grabbed my hand blender and creamed the beans until they were nice and smooth.

Slow Cooker Refried Beans | www.saltandbaker.com

Make sure you reserve some of the juice the pinto beans cooked in. You want to slowly add the bean juice until you get your desired consistency. I added about 3/4 cup of bean juice to get the consistency I liked.

Slow Cooker Refried Beans | www.saltandbaker.com

 

Once you’ve done that, it’s just a matter of eating this heavenly refried bean dip. So grab a tortilla, cheese, and make yourself a burrito!

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The most delicious homemade refried beans you'll ever eat!
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Nutrition Facts
Slow Cooker Refried Beans
Amount Per Serving
Calories 137 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 1145mg 48%
Potassium 207mg 6%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 1g
Protein 4g 8%
Vitamin A 4.7%
Vitamin C 1.2%
Calcium 2.8%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.
Servings: 12
Slow Cooker Refried Beans

These slow cooker refried beans are so easy to make and incredibly delicious!

Prep Time:
10 mins
Cook Time:
6 hrs
Total Time:
6 hrs 10 mins
 
Calories: 137 kcal
Ingredients
  • 3 cups dry pinto beans
  • water
  • 5 crushed chicken bouillon cubes
  • 1 T garlic salt
  • 1/2 sweet onion don't chop
  • 1/2 cup butter
  • 1/2 tsp salt
  • 1/4 tsp onion powder
Instructions
  1. Place the dry pinto beans into the slow cooker. I used my large crock pot. If you have the option to use a large, or small crock pot, use the large.

  2. Fill your slow cooker 3/4 full with water.

  3. Sprinkle the crushed bouillon and garlic salt over the water. 

  4. Add the 1/2 sweet onion to the slow cooker. Make sure you remove the outer skin on the onion. But don't chop the onion. Place the full half into the slow cooker. 

  5. Cook on low for 8-10 hours, or on high for 6-7 hours. Stir occasionally. If you need to add more water during the cooking process, go ahead and do that. 

  6. Once the beans are soft, use a slotted spoon to transfer the beans to a separate bowl.  Keep the bean juice. Discard the onion. 

  7. Add 1/2 cup butter, salt, onion powder, and bean juice to the beans.  I added about 1/2 cup of bean juice at first. Using a hand blender, mash the beans until they reach your desired consistency. You can add more bean juice to make them a bit runnier if you'd like. 

Recipe Notes

This recipe slightly adapted from Chef in Training. 

All images & text © Salt & Baker
Course: Side Dish
Cuisine: Mexican
Keyword: refried beans, refried beans recipe, slow cooker beans recipe

 

 

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