Refried beans can be easily prepared in a slow cooker. Refried beans made using this recipe are tasty and fat-free. They are cumin-, garlic-, and jalapeo-seasoned.
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 15 |
Ingredients
- 3 cups dry pinto beans, rinsed
- 1 onion, peeled and halved
- ½ fresh jalapeno pepper, seeded and chopped
- 2 tablespoons minced garlic
- 5 teaspoons salt
- 1 ¾ teaspoons fresh ground black pepper
- ⅛ teaspoon ground cumin, optional
- 9 cups water
Instructions
- Gather all ingredients.
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- Place beans, onion, jalapeño, garlic, salt, pepper, and cumin into a slow cooker. Pour in water; stir to combine.
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- Cook on High until beans are very tender, about 8 hours; add more water as needed.
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- Strain beans and reserve cooking liquid.
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- Transfer beans to a large, shallow bowl. Use a potato masher to mash beans, adding reserved cooking liquid as needed to reach desired consistency.
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- Enjoy!
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- If more than 1 cup water has evaporated during cooking in step 2, then the temperature is too high.
Reviews
I love this recipe very much. I like the fact that this doesn’t include any fat! The onion and pepper give the beans a great flavor!
Great recipe, Have used it almost 10 years. no changes needed. Thank You for posting.
This recipe is awesome; I will NEVER buy refried beans again. After following the recipe to the letter, I then tried it again with half chicken broth, half water, and much preferred it. I also tried it with just chicken broth, and regretted it. Half and half was perfect. I also use 3/4 of the jalapeno.
Turned out great! Used more jalapeno, cumin and added cilantro.
Excellent beans. I was careful with the salt!!! Will make AGAIN
Excellent! A real favorite ❤️
Have made this many, many times, even for a work potluck and it was GONE! Perfect meal when times got tough too paired with some super easy Spanish rice. Only change I make is to sub red pepper flakes for the jalapeño. I never have jalapeño on hand plus when the kids were little I didn’t want it too spicy. (I add a few generous shakes with the pepper flakes.)
Have made this forEVER … love it! I do use chicken stock now, no added salt as the stock has enough, chop up a couple jalapenoes . . . this is just the best! Freezes well .. I always make a big pot – it goes quickly!
The best refried bean recipe I have tried. Few simple ingredients and easy to make. Have made this several times.
Made this as written and it was amazing! This is a must for our next Mexican night!! Last time I made this I melted cheese over the top before serving
This is a great recipe altho I added 1/2 # ground beef and 1/2 # of ground pork pre browned and this is a fantastic mixture for a bean dip with chips or great for burritos!!!
We have been using this recipe for years and Still love it! I add a few sprigs of fresh cilantro, when I have it. Freezes well.
This is so much better than any other recipe I have tried. Made as directed except I did 1 tsp less salt after reading other reviews. I would think you could do many variations. Next time I will actually dice the onion so if I want to keep the beans whole I can. I will be making soup with the reserved liquid. This is a keeper. Thank you so much for sharing!
I’ve made this multiple times and always salt to taste after cooking. I use much less salt that way.
I’ve been using this recipe for several years, and love it. I’ve used pinto beans, black beans, and calico beans. It works well with all of them. To my taste, I reduce the salt and increase the cumin and jalapeño. They always turn out great. The store well in an airtight container.
So easy and good! I subbed the fresh jalapeño for some dehydrated that I had done earlier this year. Like others, I adjusted the salt to 1 tablespoon and then seasoned to taste after they were done. This recipe will be on repeat all year long.
So good! Followed recipe except I used seasoning salt for about half the salt amount. Will make again!
Delicious. Replaced about half the water with chicken stock and cut the salt. The onion didn’t completely dissolve during cooking. Next time, I’ll replace the halved onion with chopped onion.
Cooked with Instant Pot. Used 8 cups water and set to Bean setting (30 mins High).
These beans are so good! The only modifications I make are to use less salt and let it cook overnight in the crockpot. Delicious!
This is a standard. It allows eliminating salt.