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Slow Cooker Refried Beans

I grew up on refried beans from a can, but making them from scratch in the slow cooker is ridiculously easy and tastes way better. You just dump everything in and let it cook all day.
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Prep Time: 10 minutes
Cook Time: 6 hours
Cooling Time: 30 minutes
Total Time: 6 hours 40 minutes

Ingredients

Ingredients (~6 servings)

  • 1 1/2 cups dry pinto beans rinsed
  • 4-5 cups water
  • 3 chicken bouillon cubes crushed
  • 1/2 Tbsp garlic salt
  • 1/2 sweet onion leave whole, outer skin removed
  • 1/4 cup butter softened
  • 1/2 tsp onion powder
  • 1/4 tsp ground cumin optional
  • 3/4 cup reserved bean cooking liquid

Instructions

  • Place rinsed pinto beans in slow cooker and fill with 4-5 cups water.
  • Add crushed bouillon cubes, garlic salt, and whole onion half.
  • Cook on high for 6-8 hours or low for 9-10 hours, stirring occasionally and adding hot water if needed.
  • Beans are done when completely soft and falling apart easily.
  • Transfer cooked beans to a bowl using a slotted spoon and discard onion.
  • Reserve the cooking liquid.
  • Add softened butter, onion powder, cumin, and 1/2 cup reserved bean liquid to beans.
  • Mash with hand blender or potato masher until desired consistency, adding more bean liquid as needed (up to 3/4 cup total).

Notes

Beans will thicken as they cool, so make them slightly looser than your target consistency.
Tried this recipe?Leave a comment below & let me know!