Slow Cooker Refried Beans
Easy Slow Cooker Refried Beans with sautéed onions, garlic and butter to finish them off.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
- 1 lb. pinto beans
- 1 sweet yellow onion
- 4 chicken bouillon cubes
- 2 garlic cloves peeled
- 1/8 tsp. cayenne pepper
- 6 cups water
- 2 Tbsp. cooking oil
- 1/2 cup salted butter (wait to add this at the end)
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.
Want to double this recipe? If you have a 6-quart or larger you can double this recipe. The cooking time stays the same but be sure to keep the lid on the entire time.
Nutritional values are approximate. If you require a special diet, please use your own calculation.
The values below are for 1/10 of the recipe.
Calories: 188kcal | Carbohydrates: 15g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 474mg | Potassium: 242mg | Fiber: 4g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 2.1mg | Calcium: 39mg | Iron: 1mg