Slow Cooker Refried Beans

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

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 138kcal

Author Whitney Wright

Ingredients

3 cups dry pinto beans rinsed
8-10 cups water
5 crushed chicken bouillon cubes
1 T garlic salt
1/2 sweet onion outer skin removed, don't chop
1/2 cup butter softened
1 tsp onion powder
1/2 teaspoon ground cumin (optional)
1 1/2 cups reserved juice from the slow cooker

Instructions

Place the rinsed 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.
Fill your slow cooker 3/4 full with water, about 8-10 cups of water (it might vary depending on your particular slow cooker).
Sprinkle the crushed bouillon and garlic salt over the water.
Place the sweet onion into the slow cooker.
Cook on high for 6-8 hours or on low for 9-10 hours.Stir occasionally. If you need to add more water during the cooking process, be sure to do that.
Once the beans are soft, use a slotted spoon to transfer the beans to a large bowl. Keep the bean juice. Discard the onion.
Add 1/2 cup butter, onion powder, cumin (if using) and 1/2 cup of the reserved bean juice to the beans.
Using a hand blender, or a potato masher, mash the beans until they reach your desired consistency. Add more bean juice to make them less thick if you'd like. I added about 1 1/2 cups of bean juice total. The beans will thicken and set with time so keep that in mind.

Notes

Thoroughly rinse the pinto beans before placing them in the slow cooker. We want them to be nice and clean.

The amount of slow cooker juice you add the the refried beans will vary depending on how thick or creamy you want the beans to be. Just note that these will set slightly as they sit out.

Nutrition