Slow Cooker Refried Pinto Beans are the perfect side dish to serve with all your favorite Mexican meals!  Just throw soaked pinto beans in a slow cooker with onion, garlic, and spices, then when they’re soft, mash or blend them to smooth, creamy perfection! 

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Slow Cooker Refried Pinto Beans

You’re going out for Tex-Mex or Mexican food.  You order tacos, tostadas, or enchiladas, and on the side of your plate are the familiar side dishes that we all love, rice & beans. 

They’re so customary, we’ve come to expect them, so when my Mexican meal comes with salad, I’m gravely disappointed.  Salad?  Who wants salad with their enchiladas? 

Now you don’t have to wait until you eat out, you can make your own Mexican rice and refried beans at home!

These Slow Cooker Refried Beans are so easy to make, you’ll probably never buy a can of refried beans again! 

After soaking your beans overnight, you literally just throw everything in the slow cooker, let them cook, then blend them until smooth. 

I like to add one additional (optional) ingredient – some shredded cheese.  The cheese melts into the beans and gives them a wonderful creamy flavor and texture.

Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):

• Dried pinto beans (soaked overnight)
• Onion
• Jalapeno
• Garlic
• Spices (chili powder, smoked paprika, cumin, salt, pepper)
• Bay leaf
• Water
• Shredded cheese (optional)

Why make your own refried beans?

Besides how delicious they are, one fabulous thing about making your own refried beans – they’re very inexpensive to make. 

A pound of dried beans is about the same price as one can of refried beans from the store, but this recipe makes a huge batch!  Plus, there is no lard or oil in this recipe.

How long are cooked beans good for?

Once cooled, transfer them to an air-tight container and use within 3-4 days.

Can you freeze these refried beans?  

Yes!  They can be frozen in an air-tight container for up to 6 months.

How to serve Slow Cooker Refried Pinto Beans?

• Homemade bean & cheese burritos
• To serve alongside The Best Mexican Rice (shown below)
• Top tostadas with refried beans, lettuce, cheese, sour cream, salsa, avocado, and if desired, taco meat.
• Make Chile Colorado Burritos with refried beans, chile colorado meat, cheese, salsa, and sour cream.

Fun Fact: Did you know that refried beans are not actually fried twice as the name implies? 

Generally, the beans are boiled, mashed, and then cooked with a fat (often lard) on the stove.  “Refried” simply means “cooked well” or “well fried”, not fried twice – its meaning is lost in English translation.

Looking for Mexican recipes?  Here are some favorites:

• Slow Cooker Mexican Barbacoa
• Pickled Mexican Hot Carrots
• Smoky Slow Cooker Mexican Black Beans
• Roasted Tomatillo & Avocado Salsa
• The Best Carne Asada
• Avocado Pico de Gallo
• Fiery Habanero Hot Sauce

NOTES:

• This recipe makes a large batch of refried beans.  You could serve about 10-12 people if served as a side dish.
• The dried beans need to soak in water overnight before they cook in the slow cooker.
• If you don’t have an immersion blender, you can use a potato masher instead.
• These beans can be refrigerated for up to 4 days or frozen for up to 6 months.

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Slow Cooker Refried Pinto Beans

Flavorful Eats

Slow Cooker Refried Pinto Beans are the perfect side dish to serve with all your favorite Mexican meals!  Just throw soaked pinto beans in a slow cooker with onion, garlic, and spices, then when they're soft, mash or blend them to smooth, creamy perfection!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Soak beans overnight 12 hours hrs

Total Time 20 hours hrs 15 minutes mins

Course Side Dish

Cuisine Mexican

Servings 10 servings

Equipment

• 5 quart slow cooker or larger
• immersion blender

Ingredients

  

1x2x3x

• 1 lb. dried pinto beans (soaked 12-15 hours before cooking)
• 1 yellow onion chopped
• 3 garlic cloves chopped
• 1 jalapeno chopped
• 2 tsp. cumin
• 2 tsp. smoked paprika
• 2 tsp. chili powder
• 1/2 tbsp. salt
• 1 bay leaf
• black pepper to taste
• 4 1/2-5 cups water you can also use your favorite broth
• 1 1/2 cups shredded cheddar or Mexican cheese blend optional

Instructions

 

• Cover dried beans with enough water that they can expand and still be covered in water, and soak overnight; ideally 12-15 hours.
• Drain beans and add them to a slow cooker with all the other ingredients, except the cheese. Stir to combine. Cook on low for 8-10 hours, or on high for 5-6 hours.
• If there is a lot of liquid leftover, use a cup to scoop some out, setting it aside in case you need to add some back after blending. Using an immersion blender, blend the beans until almost smooth. I like a little texture, so I don't blend them perfectly smooth. If too thick, add a little bit of the reserved water back to the beans and combine.
• OPTIONAL: For creamier beans, I like to mix in some shredded cheddar or a Mexican blend of shredded cheese after they've been blended. Serve and enjoy!

Keyword Beans, Legumes, Slow Cooker, Vegetarian

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