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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.

Table of Contents
- How to make Slow Cooker Refried Beans
- Should I soak my beans overnight?
- How long to cook:
- Adding butter to make refried beans:
- How to make refried beans smooth:
- How to thicken too runny refried beans:
- Are your beans too thick?
- Here are other great bean recipes here on the blog:
- Slow Cooker Refried Beans Recipe
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.
Here are other great bean recipes here on the blog:
- Slow Cooker Refried Black Beans
- Slow Cooker Lima 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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Slow Cooker Refried Beans
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
Sarah’s 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
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
I make this recipe often. Sometimes I make them with vegetable bouillon when Iโm serving guests that are vegetarian and they are still very tasty. The onion, bouillon, and butter make these beans extra tasty!
These were delicious and so easy to make. Thank you for this tasty recipe!
These are delicious! Thank you.
I made these beans the other night, but since there are only 2 of us I changed the serving size to 5 instead of 10! It said we needed 3 cups water but I kept having to add more when cooking it on high. Cooked in the same time but I probably added a total of 5 cups. Delicious recipe though! Definitely recommend!
Love this recipe!! Sometimes I add a package of cream cheese at the end too. Delicious both ways!
This is the BEST refried beans I have ever made! I use about 1/2 butter and 1/2 the bullion, and my family and friends love these beans!
Hi,
Do you think this will work with canning?
No, this recipe is not safe for canning.
A great recipe. Followed exactly, added two jalapeรฑos for a bit added spice. Will be making again soon. Makes a lot for one person but well worth it.
It’s nice to have leftovers! I’ve been eating on a potato soup for days with no complaints!
I cooked these overnight and OMG they are fantastic. Thanks for a wonderful recipe.
I will never buy refried beans again after making your recipe! Thank you!
I only had vegetable bouillon, but I threw two strips of bacon into the beans and blended it all up. Delicious!
I love your version, sounds amazing!
I made these for a party of 25, and wanted to give myself time to make sure they turned out ok, so I cooked them on low for 11 hours through the night (doubled the recipe) and the only modifications I made were I used only one stick of butter instead of two , minced garlic instead of whole garlic because thatโs what I had on hand and threw in half a jalapeรฑo (stem and seeds cut out). They were done at 6am the next morning and I used my immersion blender to blend them. I tried 3 spoonfuls and omgโฆthey came out so good. Iโm SO happy with them and excited to share them at my brothers 50th birthday taco bar party today!
These beans are SO good and I know everyone will love them at the party.
For the party of 25, was doubling enough? I am thinking about tripling it for a party of 60. Thoughts?