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
Anne says
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!
C. Miller says
Has anyone tried making extra and freezing the leftover? We just discovered this recipe! Thank you!
Sarah Olson says
These freeze very well, and you can also make just a half batch if you want.
Anonymous says
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!
liligirl says
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!
Michael says
This has become my “go-to” recipe for refried beans. It is very delicious just as is yet, naturally, I couldn’t resist adding a few personal touches. I added fresh Cilantro, cumin, and a minced poblano pepper. for just a bit of zip.
Thank you so much for this recipe. Who would have thought refried beans could be so good from a slow cooker.
Kaoru says
My husband doubted me and said there was no way they would be good. Now he asks me to make them once a week and we haven’t bought store bought Refried beans in a while! Super easy recipe with lots of favor! Makes excellent burritos or Tostadas or just to dip some chips.
Marie says
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
Sarah Olson says
I am so happy to hear that! I wish everyone would try this recipe, it really is magical!!
Alex says
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.
Amanda says
If I double this recipe, is the water also doubled?
Sarah Olson says
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.
Josie says
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!
Ann says
Can I add spreadable butter instead? That’s all I have. Thanks.
Sarah Olson says
Yes, spreadable butter works fine.
Janice D. says
I have made this as refried and regular pinto beans ( didn’t blend). Both ways are so yummilious!!!
Ruth says
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.
Sarah Olson says
So glad you like it! We make it often.
Ruth says
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!