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The Magical Slow Cooker » Recipes » Side Dishes » Slow Cooker Refried Beans

Slow Cooker Refried Beans

by Sarah Olson on June 9, 2019 | Updated June 20, 2022 85 Comments

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refried beans in a slow cooker with a wooden spoon in it.
Collage of refried beans images with text of what ingredients are.
Refried bean images with text of ingredients.
collage of refried bean images with text overlay that says: Slow Cooker Refried Beans

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.

refried beans in a slow cooker with cheddar cheese and green onions on top.

How to make Slow Cooker Refried Beans

slow cooker with pinto beans, chicken bouillon, yellow onion, garlic and cayenne pepper.

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.

4 slices of yellow onion frying in a cast iron pan.

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.

browned yellow onion slice in pan.

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.

pinto beans in a slow cooker with fried onions, garlic, cayenne pepper and chicken bouillon cubes.

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.

cooked pinto beans that have most of liquid drained off. Stick of butter on top.

How to make refried beans smooth:

For ultra-smooth beans, I recommend using an immersion blender. An immersion blender is a handheld blender that sticks down into the slow cooker and whizzes around pulverizing the beans. Note that I take out about half of the liquid from the pot before adding the butter and blending.

Don’t fret if you don’t have an immersion blender. The beans can be put into a regular blender and pulse until smooth or even easier use a potato masher and smash the beans right in the slow cooker.

pureed pinto beans in a slow cooker with chips and cheese on the side.

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.
close up of refried beans in a slow cooker with wooden spoon in it.

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.

creamy refried beans in a slow cooker with cheese and green onion on top.

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.

pureed refried beans in a slow cooker.

Slow Cooker Refried Beans

4.94 from 76 votes
Easy Slow Cooker Refried Beans with sautéed onions, garlic and butter to finish them off.
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Course: Side Dish
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 10
Calories: 188kcal
Author: Sarah Olson

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)
US Customary – Metric

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.
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How to Video:

Recipe Notes:

How can I make in an Instant Pot?
  • 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.
 
Want to double this recipe?
If you have a 6-quart or larger you can double this recipe. The cooking time stays the same but be sure to keep the lid on the entire time.

Nutrition Information:

Calories: 188kcal | Carbohydrates: 15g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 474mg | Potassium: 242mg | Fiber: 4g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 2.1mg | Calcium: 39mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

First Published 11/10/2013

Updated 06/09/2019

Here are other great bean recipes here on the blog:

  • Slow Cooker Refried Black Beans
  • Slow Cooker 15 Bean Buffalo Chicken Soup
  • Slow Cooker Ham and Beans
  • Slow Cooker Pinto Beans and Beef
  • Slow Cooker Spicy Pinto Beans

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    17816 shares
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    Filed Under: Side Dishes

    Comments

    1. Lori says

      December 25, 2022 at 1:42 pm

      5 stars
      These were great! I was a little worried my bouillon cubes were not the right size (mine are 1 cube = 2 cups liquid) and there were only 6 cups of liquid but it didn’t matter. Flavor and consistency were great! I didn’t even add the butter at the end and they were still delicious. Thanks for an affordable and delicious protein!

      Reply
    2. Amanda says

      December 8, 2022 at 6:57 am

      Does the water get doubled also in order to double the recipe?

      Reply
    3. Janice says

      November 14, 2022 at 6:27 pm

      I have made this recipe with and without blending the beans! It’s so delicious both ways!

      Reply
    4. Tiffany says

      November 11, 2022 at 9:53 am

      If i make a double batch will it take twice as long?

      Reply
      • Sarah Olson says

        November 11, 2022 at 12:47 pm

        Probably just the same amount of time or an hour longer.

        Reply
    5. sara says

      October 17, 2022 at 1:16 pm

      5 stars
      this is an amazing recipe! i have made it multiple times and love the option of stopping at cooked whole beans or going to the next step of delicious refried beans.
      thank you for this gem!

      Reply
    6. audrey says

      September 28, 2022 at 5:34 pm

      5 stars
      I am kinda picky about my refried beans and this recipe was great! My friend who grew up in Tijuana makes hers with butter too and she is an amazing cook. My husband thought I got these beans from a taqueria or restaurant, but truthfully I think they are better than most restaurants around here!

      Reply
    7. Anne says

      September 15, 2022 at 3:58 pm

      5 stars
      I have made slow cooker refried beans before but the charring of the onion AND adding butter at the end is a game changer. These are SOOOOOO good! In the past I have just mashed the beans but using the immersion blender gives such a silky, creamy texture! Thanks for a great recipe!

      Reply
    8. C. Miller says

      August 13, 2022 at 3:42 pm

      Has anyone tried making extra and freezing the leftover? We just discovered this recipe! Thank you!

      Reply
      • Sarah Olson says

        August 14, 2022 at 7:34 am

        These freeze very well, and you can also make just a half batch if you want.

        Reply
      • Anonymous says

        August 15, 2022 at 9:51 am

        5 stars
        I Have frozen them into 1 cup batches in a Ziplock freezer bag after freezing into silicone molds. Works so good for a last second taco night or bean dip. I make a double batch so I can do this. Tastes delicious to us!! Enjoy!

        Reply
    9. liligirl says

      August 9, 2022 at 11:19 am

      I have been making refried beans ever since my mother-in-law taught me her Mexican recipes 40 yrs ago. I knew about the secret ingredient of butter. However, the charred onion is a game changer. It is FANTASTIC ! I could not stop eating them. All I can say is YUM!

      Reply
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