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
- 4 chicken bouillon cubes
- 2 garlic cloves peeled
- 1/8 tsp. cayenne pepper
- 6 cups water
- 2 Tbsp. cooking oil
- 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:
Nutrition:
First Published 11/10/2013
Updated 06/09/2019
Made this for the superbowl! was one of the main items gone besides the meat! Try this one out!
I made the recipe as directed and it was amazing. I leterally couldn’t stop eating these. Cant wait to try the black bean version.
Yay! You will love that too!
These are the best “refried” beans ever! So easy. I added a little salt at the end, but otherwise perfect as is.
Do you think these could be frozen? I’ve never made beans before but am wanting to try this recipe, but our small family will never eat this much. Thanks!!
I think these should freeze well.
I tried these and I loved them. Such a delicious flavor. I am actually making another batch right now to share with my sisters.
Lovely bean the Pinto bean. What i do know about cooking beans is to boil hard for ten minutes to get rid of the toxin in the bean and replace the water anew. The toxins retained create much flatulence, so much nicer to eat without the problem occurring. all beans require this as part of their cooking. Great for making vegetarian tacos.
Or soak overnight to rid of the chemical/s that cause/s bloating
Or par boil them for 15 minutes and add a pinch of baking soda. then drain and rinse. Gets rid of the gassy stuff
Do I blend the onion with the beans? Shall I refry in lard after their done in the crockpot?
Never done this before…
Thank you.
Yes, everything gets blended. The butter replaces the lard in this recipe, and there is no actual refrying. If you choose to use lard leave out the butter and refry in lard as you would with standard refried beans.
Can i technically blend the onion in if i only have a potato masher or do i need to cut them
I think they will mash up, but if you don’t want big chunks you may want to cut them.
I’ve been looking for a good recipe. I used a Walla Walla Sweet onion. It was excellent. Thank you!
Love the idea of using a Vidalia onion in anything!!! One secret ingredient I use is adding 3/4 tbl of pinto bean dry seasoning per 1 lbl of beans. I buy Badia brand at the supermarket but you can also make your own with an internet search. It adds another level of flavor just like your addition of the onion.
This is how I make my beans minus the butter. I’ll add 2 strips of bacon for flavor and blend them in with the immersion blender which I recently discovered works well with those beans. T
Thanks for the tip!
I make crock pot beans all the time… I use plain old water, salt, fresh onion and garlic.. So good and simple.. We normally don’t use to much salt but when cooking beans I use a bit more salt… enjoy….
i absolutely love this recipe, have always wondered how to make a good batch of refried beans