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
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 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
Tommy says
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.
Marie Schuler says
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?
Charissa says
This looks delicious! I am calorie counting, what is the serving size for this recipe? TIA!
Cynthia Salazar says
Beans still hard after 10 hours on low..? Should I have soaked overnight? Used the Kroger brand pictured in recipe… thanks
Sarah Olson says
Your slow cooker must cook slow. I would cook on high next time.
AuntieG says
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.
AuntieG says
PS be sure to use a good quality chicken bouillon cube, such as Knorr’s. 🙂
Daphne says
I made these tonight and used them to make Bean Burritos…They were better than any restaurant Bean Burrito anywhere. These will be a regular at our house starting today.
Sarah Olson says
Yes! Bean burritos are my favorite thing lately to do with these beans.
Shannon says
How would I cook beans in a smaller (2 quart) crockpot?? Cut the recipe in half??
Sarah Olson says
Yes, I think you’ll have to cut the recipe in half.
Shannon says
Thank you!
Mrs. Aileen says
Thank you for the easy recipe. The beans were delicious!
Felicia says
This has been my go-to recipe for refried beans! The caramelized sweet onion definitely sets this recipe apart from all the others!
Momma Chap says
I’ve made this recipe three times now. The found the onion flavor to be too strong when using a whole onion, so this last time I used 1/2 an onion, which was perfect. I also reduced the butter to 1/4C and I couldn’t taste the difference. Also, I didn’t have bouillon cubes so I just used 6C of chicken broth. This is a great recipe!
Jayne Prose says
Wondering what I could sub out for the chicken bullion? Is there such a thing as vegetable bullion? We have a vegetarian. Thanks much!
Sarah Olson says
I there is vegetable bouillon and once in a great while I can find cubes in the organic section called not chickn, and it tastes great!
Mari says
There definitely is vegetable bullion. I used Vegan Chickn Bullion and it came out delicious!!
Kerri says
This might not sound appealing to some, but how do you think adding a block of cream cheese would taste?
Sarah Olson says
I think it would be good! Like a creamy bean dip.
Cindy says
These beans are so delicious. Thank you for the delicious and easy recipe.