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Home » Side Dishes » Slow Cooker Refried Black Beans

Slow Cooker Refried Black Beans

by Sarah Olson on September 11, 2017 | Updated March 22, 2020 16 Comments

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refried black beans in a slow cooker

These Slow Cooker Refried Black Beans are great a fun change from pinto bean refried beans.

I love pinto bean homemade refried beans but I often skip serving refried beans with a meal if my only option is canned. There is something special about homemade refried beans, they are creamier, and of course, they don’t have that tin flavor that the canned beans have.

refried black beans in a slow cooker

You will see a different way I do my onions for this recipe. Years ago my mom gave me an old Mexican cookbook (which I’ve misplaced) in this old cookbook for their refried beans they said to burn onion slices in a skillet, this adds flavor to the beans.

grilled onion slices, seasonings, soaked black beans, garlic and chicken bouillon cubes.

I don’t burn my onion, but I give the slices a nice char. You won’t believe the flavor the onions give to the beans and the great aroma they put off while cooking all day in the slow cooker.

close up of grilled onion slices

The next step after the beans have cooked is to blend up the beans. A friend of mine made pinto refried beans in her crockpot for a teacher appreciation luncheon, they had so much flavor.

blacke beans, onion, garlic and chicken bouillon cubes in a slow cooker.

She told me her secret was butter! That makes sense because smashing the beans in the crockpot instead of frying them in a pan you miss out on the added fat flavor.

close up of refried black beans in a slow cooker with cheese and cilatnro on top.

When I blend up the beans with my emulsion blender, I take out half of the liquid, then add a half stick of butter, blend it up until almost smooth. I like my refried beans to have some texture still.

Slow Cooker Refried Black Beans

Can I freeze these beans?

  • Yes, these beans freeze well. Put in small plastic containers with about a half-inch of room at the top, place lids on them. Freeze for up to three months.
  • Thaw in fridge when ready to serve (about 24 hours before you need them).
  • To reheat, cook in the microwave or on the stove-top.
Refried black beans being scooped from a slow cooker on a chip.

Slow Cooker Refried Black Beans

5 from 4 votes
No Mexican entree is ever complete without a side of delicious refried beans.
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Keyword: Refried Black Beans
Prep Time: 20 minutes
Cook Time: 9 hours
Overnight Soaking: 8 hours
Total Time: 17 hours 20 minutes
Servings: 10
Calories: 137kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 1 lb. black beans soaked overnight before starting recipe, see below
  • 1 large white onion thick sliced
  • 2 Tbsp. cooking oil
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. black pepper
  • 4 chicken bouillon cubes
  • 2 whole garlic cloves
  • 5 cups water
  • 1/4 cup butter ½ a stick

Optional Toppings for Garnishes

  • Monterey Jack cheese
  • Cilantro
US Customary – Metric

Instructions:

  • Soak the beans overnight in more than enough water to cover.
  • In the morning, drain the beans and add to the slow cooker.
  • In a large skillet set to medium high heat, add the cooking oil. Add the thick sliced onion rounds and brown them on both sides until they are really toasty. Add the onions to the slow cooker.
  • Add the cayenne pepper, black pepper, garlic cloves, chicken bouillon cubes, and water. Stir.
  • Cover and cook on low for 9 hours.
  • When the cooking time is done, take out at least half of the juices from the beans, and set aside, you can use this if too much liquid was taken out.
  • You can either put the beans in a blender, mash by hand with a potato masher, or use a emulsion blender like I did in my video. If your beans seem too stiff, add some of the reserved liquid. Add the butter into the mashed beans.
  • I did not need to add any salt for my beans, but if you think they need a bit of salt this is the time to add it to taste.
  • Top with the optional cheese and cilantro, if desired.
  • Serve and enjoy!

How to Video:

Nutrition:

Calories: 137kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 430mg | Potassium: 182mg | Fiber: 4g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

Slow Cooker Main courses I love with these beans:

  • Slow Cooker Mexican Shredded Beef
  • Slow Cooker Cream Cheese Chicken Enchilada Casserole
  • Slow Cooker Sour Cream Salsa Chicken
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    Filed Under: Side Dishes Tagged With: beans, black beans, Crock pot, crockpot, mexican, onions, side dish, slow cooker

    Comments

    1. J says

      June 17, 2020 at 1:05 pm

      5 stars
      SO. DELICIOUS. Wowww

      Reply
    2. Rebecca D says

      March 21, 2020 at 6:22 pm

      5 stars
      These were great. Next time, I will completely drain the black beans in a colander after saving a bit of liquid. I could not get enough liquid out of the crock pot and mine were a bit runny. Also, recipe should be modified to clarify that the butter should be put in the crockpot with the onions and spices.

      Reply
    3. Kris Rosa says

      March 19, 2020 at 1:27 am

      What would the portion/directions be if I used canned black beans?

      Reply
      • Sarah Olson says

        March 19, 2020 at 9:06 am

        You can easily make refried beans from canned without cooking in the slow cooker. Here is a good recipe to go by: https://www.acouplecooks.com/supremely-simple-refried-black-beans/ Add some butter to make them like this recipe 🙂

        Reply
    4. Kitty says

      June 9, 2019 at 12:41 pm

      Are the nutritional values the same as your refried pinto beans?
      Also, do you have a recommendation for canning these beans?

      Thanks!

      Reply
      • Sarah Olson says

        June 9, 2019 at 12:45 pm

        I believe the nutritional values are very similar. I’m unsure if they are safe to can. Though I know they will freeze well.

        Reply
    5. Bethany T. says

      July 3, 2018 at 4:38 pm

      Have you tried this with pinto beans? I’m sure it would still be great with just that substitution

      Reply
      • Sarah Olson says

        July 4, 2018 at 2:33 pm

        Yes! I think it would work fine!

        Reply
    6. kirtiyadav says

      October 17, 2017 at 4:48 am

      This is perfect recipe for my chips and nachos. I am going to try it this weekend.

      Reply
    7. Krystal says

      October 16, 2017 at 11:09 pm

      Are you able to can or freeze these, and if so how long would they be good for?

      Reply
    8. Paula says

      September 14, 2017 at 6:57 am

      Can this be frozen in portions to use later?

      Reply
    9. Roe says

      September 12, 2017 at 2:56 pm

      I am vegan so I will use vegetable broth instead of the bullion and water. What can I use instead of the butter – or just omit?

      Reply
      • Sarah Olson says

        September 12, 2017 at 4:46 pm

        Maybe a touch of earths balance vegan butter? I used to use that butter, it’s pretty good!

        Reply
    10. Cindy says

      September 12, 2017 at 10:58 am

      Do you add any water to the crockpot?

      Reply
      • Sarah Olson says

        September 12, 2017 at 11:27 am

        Yes! Add the 5 cups of water. I’ll fix that in a bit here when I’m home.

        Reply
        • Cindy says

          September 14, 2017 at 12:29 pm

          I kind of figured but just wanted to confirm. They look yummy. Thanks for responding.

          Reply

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