Slow Cooker Refried Beans

About this Recipe

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By: Rachel

I love slow cooker refried beans. Not only are Mexican refried beans absolutely delicious, but also:

• They are filling and satisfying.
• They cost almost nothing to make.
• They cook all day in the slow cooker with basically zero effort.
• You can prepare them as a main dish, side dish, dip, or soup.
• It is easy to customize the flavor profile to suit your preferences.
• You can mix up all the leftover food on your plate with refried beans and they will definitely taste great.

Refried Beans Might Be the Perfect Food

When I go out for Mexican food, refried beans are the rare side dish that I look forward to just as much as my entrée—maybe even more. Unfortunately, when it came to making this simple dish at home, I could never quite nail it. Every Mexican refried beans recipe I tried—and I must have tried at least 50—came up annoyingly short.

One was too bland, so I tried one with hot sauce, only to find it too vinegar-y. Another suggested dried chiles, but I found it bitter. This one was too smoky; that one, too tomato-forward; this one, too acidic; that one, too garlicky. It took some time to come up with the perfect slow cooker refried beans recipe.

For Perfect Slow Cooker Refried Beans, Less Is More

It turns out that the key to the best slow cooker refried beans recipe is simplicity. Creamy pinto beans are complemented by white onion and chicken stock. You can use vegetable stock, but I think the chicken has more flavor. If you are vegetarian or vegan, I suggest Better Than Bouillon’s No Chicken Base, which is certified vegan but has a more chicken-forward flavor.

For this Mexican slow cooker refried beans recipe, the seasonings are uncomplicated: garlic powder (more subtle than fresh garlic; also, less work), ground cumin, and New Mexico red chili powder. The directions couldn’t be simpler—I love a dump-and-go slow cooker recipe.

You can adjust the spices according to your preferences. Try smoked paprika for a smokier profile. Fresh, canned, or dried chiles add heat, or try cayenne pepper. Fresh lime adds acidity.

Slow Cooker Refried Beans

Creamy, savory refried beans are a satisfying dish on their own—or serve them with rice and pico de gallo for a more substantial meal.

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Prep Time 5 minutes mins

Slow Cooker Time 9 hours hrs

Meal Type Side Dish

Good For Mexican, Slow Cooker, Tex-Mex

Yield 8 servings

Equipment

• Slow Cooker
• Immersion Blender
• Kitchen scale or measuring cups and spoons
• Measuring cups and spoons or kitchen scale

Ingredients

  

1x2x3x

• 1 ¾ cups (315g) dried pinto beans
• 1 quart (1 liter) chicken or vegetable stock
• 1 small white onion
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder 
• Kosher salt to taste

Step by Step Instructions

 

Step 1

• Add all ingredients to a slow cooker except salt, and stir to combine.

Step 2

• Cook on high for nine hours, and purée to desired consistency with an immersion blender or in a food processor.
  

Step 3

• Add salt to taste. Garnish with cheese and green onions.