Slow Cooker Refried Beans
158 Comments Jun 09, 2019
Updated May 03, 2025
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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.
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
How to Video
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.
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
Can the chicken bouillon be replaced with vegetable oil? My son is vegan.
For the chicken Boullion, I would substitute with vegetable Boullion, for the butter I would leave it out or add a touch of earth balance butter.
These are the best beans I’ve had.
I will not be buying anymore canned refried beans!
I followed the recipe closely, although half the amounts. Halfway through, I decided to add a bit of cumin and chili powder.
After eight hours, I used the immersion blender to purée it, then added the butter. The beans are tasteless and gritty, like they haven’t been cooked long enough. I added salt and pepper. I moved them into a pot and they’ve been simmering on low for four hours. No improvement!
If you open the lid during the slow cooking process you need to add more time. If your beans still wouldn’t soften after boiling for hours, they may be old. I’m sorry that happened.
I never thought I’d leave a review on a recipe for beans but here I am!! I’ve made these at least 6 times and they are always so delicious and easy. I love that I can throw this recipe in the crockpot before work and then have dinner for a couple of days. My husband always requests these. They are great as a side or in a dish but our favorite way to eat them is bean and cheese burritos. Thanks so much for this recipe!!
So great to hear!! We love making this too.
Could I use chicken broth instead of water?
Yes, that will work very well.
This is a great recipe- super easy. Now, I always make these instead of buying premade in a can. I love the Instant Pot version. I like to cook bacon (about 4 strips cut up) in the oil, then cook the onion in the fat, and add the bacon back in with the beans. If there is too much bacon fat left I pour it out before adding the food. Super Yummy!
Do you discard the onion? Or blend it with the beans?
Blend it with the beans.
If I use power of chicken bouillon, how many tsp or tbsp do I use?
Four teaspoons!
Trying this now!! I have to add garlic, I’ve never seen a pinto bean recipe without?! Hoping this pairs well with my enchiladas
Yummy! Just like the refried beans served at Mexican restaurants.