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:
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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
First Published 11/10/2013
Updated 06/09/2019
OMG! Thank you, thank you, thank you! These refried are AS good as our local super popular Mexican restaurant (Fiesta Cancun)…even my hubby agrees! Never EVER thought I would find ANYTHING to match my fav restaurants refried beans. Gonna use this on my upcoming family reunion. You made my day! Thanks
I am so happy to hear that! I wish everyone would try this recipe, it really is magical!!
My first time making refried beans for pot luck and they were the best refried beans I ever made. And that was before I added in butter. I used better than bullion roasted veggie paste to make mine. I also doubled the onion and garlic since i love both onion and garlic.
If I double this recipe, is the water also doubled?
You may be able to get away with a cup or two less water. But if you do go that route, you’ll have to check and make sure the beans are staying covered with water during the cooking time. I personally would double the water too.
Delicious! I used butter and progresso chicken stock (omitted other ingredients), also did an overnight soak on the beans. These definitely were very good, best I have made, thank you for the recipe!
Can I add spreadable butter instead? That’s all I have. Thanks.
Yes, spreadable butter works fine.
I have made this as refried and regular pinto beans ( didn’t blend). Both ways are so yummilious!!!
I am a refried beans fiend. This is the best recipe I have ever used. Thank you so much! I used a vegan “chicken” bouillon and vegan butter. SO GOOD.
So glad you like it! We make it often.
Upon the recommendation of someone on facebook, I browned the onion in avocado oil. Once the beans were done, I added the excess oil into the beans. It was so freaking good. I didn’t even need butter! I am now making these like, every other week. You have changed my life!
This was so easy and absolutely delicious! My entire family loved them! I replaced 4 cups of water w/ chicken broth. I can’t wait to make these again. I will make these weekly from now on. Amazing flavor!!!
I use this recipe every time and they always come out perfect. You almost always have to scoop out excess water at the end. But it’s no big deal. She explains everything in the recipe.
I added way too much water, so I blended the beans added peppers, onions, corn and cumin and made a southwest bean soup! I can tell from the flavor and texture of the beans that this recipe rocks, lol. I’ll try it again next time with the recommended amount of water. Soup was awesome though, everyone loved it. Served with cheese and butter fried tortillas.
I’m sorry to hear that. You can always scoop a bunch of liquid out (and save just in case) before mashing.
Originally, most Texas chili recipes started with the beans, the pot liquor was used in frying up the meat. Then the idea was have a bowl of beans or add the meat on top. That recipe comes from the late 19th century, from a ranch cookbook I located.
I like the idea of retaining the “pot stock” to use if the beans become too dry. Wow.
I’m a fan.
I make this for taco Tuesday and my family loves it!!! Any left overs I freeze and reheat in the over and still amazing. Thank you for sharing this amazing recipe.
Delicious! Only changes; I omit the cayenne (little kids eating this) and use chicken stock instead of bouillon cubes and water.