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Refried Beans in a white bowl topped with papitas cilantro and lime

Slow Cooker Refried Beans

Slow Cooker Refried Beans are about as easy as a slow cooker / crock pot recipe can get! The flavor of these refried beans is so much better than the canned stuff! Just dump in the pot and go!

Course Side Dish, Vegetarian
Cuisine Mexican
Keyword crock pot refried beans recipe
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 6 servings
Calories 243 kcal
Author Sandy Clifton

Ingredients

  • 1 lb Pinto Beans, dry (2 1/2 cups)
  • 7 cups Water or Low Sodium Broth
  • 1 Small Yellow Onion, chopped
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Adobo Powder (optional)
  • 1/2 tsp Oregano, dried (Mexican oregano is best)
  • 1 7 oz can Diced Green Chilis
  • 3-4 Garlic Cloves, chopped

Instructions

  1. Rinse and sort the pinto beans. Add to the slow cooker.

  2. Add all remaining ingredients to the slow cooker and stir.

  3. Put the lid on and cook on High for 5 hours, or Low for 8 hours.

  4. When done, use an immersion blender to puree the beans. You could use a potato masher if you like the beans coarser.

  5. Garnish as desired. Some options are pepitas, cilantro, sour cream, lime, Cotija or other cheese, avocado, or salsa.