Slow Cooker Refried Beans are easy to make and turn out ultra creamy with butter as the secret ingredient. Great as a side dish or alone!
This recipe for Slow Cooker Refried Beans is one of the first recipes I learned how to make in my slow cooker. It is such a great side dish, and it makes a ton of beans.
How to make Slow Cooker Refried Beans
You will need these ingredients:
- Pinto beans
- Sweet yellow onion
- Chicken bouillon cubes
- Garlic cloves
- Cayenne pepper
- Water
- Salted butter
My method to add an amazing caramelized onion flavor to the beans is to brown thick sweet onions slices in a skillet.
My mom gave me a vintage Mexican cookbook and it used this method for their refried beans and it really does add so much flavor.
Should I soak my beans overnight?
You do not need to soak your beans overnight. If you cook the beans long enough, they cook up perfectly tender.
If you are adamant about soaking the beans you can, and use this same recipe, the cooking time is the same.
How long to cook:
Cover and cook the beans on the high setting for 5-6 hours or on the low setting for 10 hours.
Adding butter to make refried beans:
I add a stick of butter to my refried beans for flavor. Slow cooker refried beans don’t actually get refried in a pan rather they just get blended up. Adding the butter gives the flavor of the classic stove-top refried beans without the mess and work of frying.
How to make refried beans smooth:
For
Don’t
How to thicken too runny refried beans:
- Leave the lid off and let the moisture evaporate off.
- OR Make a cornstarch slurry with a small amount of cold water and cornstarch. Stir into the beans.
Are your beans too thick?
Save the extra pinto bean broth from cooking, these juices are great for adding back into the beans and smoothing them out. If you did not save these, add a splash of water and stir.
If you happen to own two slow cookers, this recipe for Slow Cooker Refried Beans goes excellent with my Chicken Enchilada Casserole. If I am going all out, I will make this Spanish Rice Recipe from Lil Luna too.
Slow Cooker Refried Beans
Equipment Needed:
- Slow Cooker – 5 quart or larger
Ingredients:
- 1 lb. pinto beans
- 1 sweet yellow onion
- 2 Tbsp. cooking oil
- 4 chicken bouillon cubes
- 2 garlic cloves peeled
- 1/8 tsp. cayenne pepper
- 6 cups water
- 1/2 cup salted butter (wait to add this at the end)
Instructions:
- This is a no soak recipe! The beans cook up perfectly without soaking. If you feel you must soak the beans overnight you can still do this recipe, but the cooking time remains the same.
- Slice the onion into 4 large slices. In a large skillet set over medium-high heat add the cooking oil. Add the onion slices and brown them on both sides.
- Sort the beans, discard any rocks or dirt clumps. Rinse the beans and add them to the slow cooker. Add the cooked onions on top of the beans
- Add the chicken bouillon cubes, garlic and cayenne powder. Pour over the water.
- Cover and cook on HIGH for 5-6 hours or on low for 10 hours.
- When the cooking time is done ladle off about half of the pinto bean broth, save this broth just in case you need to add more liquid back.
- Add the stick of butter into the beans. Using an immersion blender blend the beans until smooth. If you do not have an immersion blender, you can mash with a potato masher. Add the reserved broth if the beans seem too thick.
How to Video:
Recipe Notes:
- Using saute setting brown the onion in oil. Add remaining ingredients except for the butter. Cook on high pressure for 35 minutes. Let the pressure release naturally. Follow the remaining instructions above.
Nutrition:
First Published 11/10/2013
Updated 06/09/2019
I’m going to make these this weekend. How much water?
The recipe card is at the end of the post. 6 cups.
What can I use instead of buiilon.cubes.
Chicken broth or you can add extra spices such as chili powder or garlic powder for more flavor. You will need to add more salt at the end.
I used unsalted chicken bullion and it. was delicious!
I will have to find that!
These are the best beans ever!!! Everyone raved about them!
Aren’t they?!? We make them once a week.
Sounds like a winner I will have to try. I had pintos last night for supper, so let me give you an amazing tip. Use your instant pot for your slow cooker after cooking your dry beans in it first. Why? One appliance. You can put your dry beans in your instant pot, add sufficient water and a couple bay leaves (takes out the gas). Set it for one hour (60 minutes) under pressure. Let it stand 15-20 minutes before bleeding off the pressure when finished. Your beans will come out perfectly cooked for this recipe. Start from there, setting up your instant pot as a slow cooker.
These turned out great and they tasted wonderful. I did add salt to mine. I cooked on high 5+ hours. I too am calorie counting and would love to know the “serving size” for one. It is 1/10th of the recipe but has anyone figured this out?
This looks delicious! I am calorie counting, what is the serving size for this recipe? TIA!
Beans still hard after 10 hours on low..? Should I have soaked overnight? Used the Kroger brand pictured in recipe… thanks
Your slow cooker must cook slow. I would cook on high next time.
It might be that the beans were old, too. I’d check often if you use the high setting also, you might have to stir occasionally.
It’s a great recipe and I make one that’s similar. The roasted onions and any other roasted peppers etc really add up to a great flavor. Freeze portions for later so you can have quick rice & beans cups, quickie burritos, etc.
PS be sure to use a good quality chicken bouillon cube, such as Knorr’s. 🙂