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
Stephanie says
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!!!
Stephen says
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.
Sarah says
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.
Sarah Olson says
I’m sorry to hear that. You can always scoop a bunch of liquid out (and save just in case) before mashing.
gregory anderson says
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.
Christine says
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.
Sabrina says
Delicious! Only changes; I omit the cayenne (little kids eating this) and use chicken stock instead of bouillon cubes and water.
Joyce says
I’ve tried many recipes for refried beans. None have come close to this one. These taste even better than what you’d find in a restaurant. And so simple! My new go to recipe!
Mary says
What did you all serve with these?
Mimi says
Yum! Some of the best beans I’ve ever tasted. I was a little shy with the butter and only used half a stick, but they still taste delicious. I also doubled the cayenne and added a tsp of cumin and a 1/2 tsp oregano, along with some sea salt to taste. I like my food more thoroughly spiced than some and it was perfect! Definitely reserve some bean liquid! I kept stirring more of it back in and it just kept absorbing and enriching the flavor.
Mel says
I’m going to make these this weekend. How much water?
Sarah Olson says
The recipe card is at the end of the post. 6 cups.
Judie says
What can I use instead of buiilon.cubes.
Sarah Olson says
Chicken broth or you can add extra spices such as chili powder or garlic powder for more flavor. You will need to add more salt at the end.
Anonymous says
I used unsalted chicken bullion and it. was delicious!
Sarah Olson says
I will have to find that!
Deirdre Wahl says
These are the best beans ever!!! Everyone raved about them!
Sarah Olson says
Aren’t they?!? We make them once a week.