Slow Cooker Refried Beans

This Slow Cooker Refried Beans recipe is so easy to make! It’s the perfect addition to – or side dish for – all of your Mexican dishes.

Slow Cooker Refried Beans

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If you’ve followed Love Bakes Good Cakes for any length of time, you know I’m a big fan of Mexican and Tex-Mex food. I’m not saying I could be … okay, I am saying …. but I think I could easily be bribed with street tacos, tamales, or any other array of Latino fare.

One of my favorite things about living in the Phoenix area is the easy access to authentic Mexican food. It’s everywhere and I **LOVE** it. Brian doesn’t even need to ask me what I want for dinner when we go out – he knows it’s forever and always to a local Mexican joint. The ones that are more off the beaten path have been my favorites.

I feel like I’ve hit the jackpot when I find those few places that make real, from-scratch, authentic refried beans. You can taste the difference. Mmmmmm! Just give me a big ol’ spoonful and I’m good!

I am convinced that the simplest dishes, with the most common and basic ingredients, always seem to taste the best. Don’t you think so?

So, this Slow Cooker Refried Beans recipe although not entirely “authentic” – is completely awesome! You won’t even miss the “refry” or the lard. And the best part?! Your slow cooker pretty much does all of the work!

These Slow Cooker Refried Beans make a great side dish for all of your Mexican dishes. They’re also great in some of our favorite dishes, like Bean Burritos, Burrito Supremes, 7 Layer Burritos, layered in a Mexican-style Lasagna, used as a dip for tortilla chips – or anywhere else you would normally use refried beans! One of my absolute favorites is to add a bit to our taco meat to make it stretch a bit further and to help cut the cost of using so much meat. Meat is expensive, y’all!

We freeze 2 cups (16 oz.) portions for later use. It’s equivalent to a small can of refried beans. To use, completely thaw in the refrigerator then reheat or use in your favorite recipes as the recipe calls for.

Things You’ll Need For This Recipe:

• slow cooker
• potato masher
• freezer containers

Other Posts You May Enjoy:

• Sheet Pan Chicken Fajitas
• 7 Layer Burritos
• Tijuana Burger
• Chilies Rellenos Bake

Don’t forget to pin it!

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Slow Cooker Refried Beans

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Prep Time 15 min Cook Time 6 hours Serves 15-20     adjust servings

This Slow Cooker Refried Beans recipe is so easy to make! It's the perfect addition to - or side dish for - all of your Mexican dishes.

Ingredients

• 2 lbs. pinto beans, sorted and rinsed
• 1 medium white or yellow onion, finely chopped
• 4-6 cloves garlic, minced
• 2 tbsp. salt
• 1 tsp. ground black pepper
• 2 tsp. ground cumin
• 2-1/2 quarts hot water

Instructions

1. Combine all ingredients in a slow cooker. Turn the heat setting to HIGH, cover, and cook for 4 hours.
2. Turn the heat down to LOW and cook for an additional two hours.
3. Strain away the liquid into a bowl, and pour the beans into a large bowl or the bowl of a stand mixer (this is an easy way to mash the beans). Mash with a potato masher or mix on medium speed in the stand mixer, adding liquid back into the beans 1/4 cup at a time until it reaches your desired consistency. Discard remaining liquid and add more salt or cumin to beans if needed.
4. Serve and store any leftover refried beans in the fridge for up to 2 weeks, or freeze.

by Jamie Sherman

Recipe Notes

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 216kcal Calories from fat 7
% Daily Value
Total Fat 1g	2%
Saturated Fat 0g	0%
Sodium 530mg	22%
Carbohydrate 39g	13%
Dietary Fiber 10g	40%
Sugars 2g
Protein 13g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

All images and text ©Jamie Sherman for © Love Bakes Good Cakes. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.