Crockpot Refried Beans
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I’ve always had a little dream tucked away: to make my own refried beans from scratch. For years—since September 2008, to be exact—I’ve been holding onto a recipe for Crockpot Refried Beans from Dinner’s Ready, just waiting for the right moment to try it. Well, I finally did it… and wow, I wish I hadn’t waited so long! These beans taste incredible, far superior to anything you’ll find in a can, and the best part? They’re made effortlessly in the crockpot.
One of the things I love most about making refried beans at home is the control you have over the texture and consistency. I personally prefer mine mashed but still a little chunky, with a thicker finish that’s perfect for scooping. If I were using them for nachos, though, I’d thin them out a bit for easier spreading. Either way, they’re absolutely worth the minimal extra effort. I’m hooked!
For serving, I like to keep it simple but satisfying: a generous sprinkle of melted cheese on top, a handful of diced green onions, and a side of crispy tortilla chips. It’s comfort food at its finest—homemade, hearty, and full of flavor.
Ingredients for Crockpot Refried Beans
- DRY PINTO BEANS
- ONION
- WATER
- SALT
- PEPPER
- GARLIC
- GROUND CUMIN
Instructions for Crockpot Refried Bean Recipe
Start by adding all your ingredients to the crockpot—no need to pre-soak the dried beans or fuss over the stove. Set it to high and let everything simmer away for about 8 hours, until the beans are tender and full of flavor.
Once they’re done cooking, carefully drain off the liquid—but don’t toss it! That flavorful broth is gold for getting the perfect bean texture. Mash the beans using a potato masher (or whatever tool you love, immersion blender, etc), then slowly stir the reserved liquid back in, a little at a time, until you reach your desired consistency. Keep in mind: they’ll thicken as they cool, so it’s okay if they seem a bit runny at first.
This recipe yields about 6 cups of creamy, dreamy refried beans—perfect for burritos, nachos, or just scooping up with tortilla chips. For added flavor, use part chicken broth in place of some of the water.
Frequently Asked Questions
Do I need to soak the beans before cooking?
Nope! That’s the beauty of this recipe. The beans cook low and slow in the crockpot, so no soaking is required.
What kind of beans should I use?
Pinto beans are traditional and work beautifully here, but black beans or even a mix can be used for a twist.
How do I get the right consistency?
After draining the beans, mash them and add the reserved cooking liquid a little at a time. Aim for slightly runny—they’ll thicken as they cool.
Can I make these ahead of time?
Absolutely! They store well in the fridge for up to 5 days and freeze beautifully for up to 3 months. Just reheat with a splash of water or broth to loosen them up.
What can I serve with refried beans?
They’re perfect in burritos, enchiladas, tostadas, tacos, nachos, or as a hearty dip with tortilla chips. Try topping them with melted cheese, green onions, or a dollop of sour cream.
FOR MORE RECIPES LIKE THIS, TRY:
Crockpot Refried Beans
Real Mom Kitchen
Equipment
Ingredients
- 3 cups dry pinto beans rinsed
- 1 onion diced
- 9 cups water
- 5 tsp salt
- 1 ¾ tsp pepper
- 2 Tbsp garlic minced
- ⅛ tsp ground cumin
Instructions
- Put all the ingredients in a crockpot and cook on high for about 8 hours.
- After they are done, drain all of the liquid out and SAVE THE LIQUID!!
- Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups).
