Slow Cooker Refried Beans

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.


  • 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


  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.


Recipe Notes

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