Crock Pot Refried Beans

Crock Pot Refried BeansI love refried beans. They go so well on nachos, in burritos, over rice, under cheese…refried beans love prepositions! I don’t want to fuss and slave all day making them. On the other hand, I don’t want to open a can and stare at that cylindrical shaped glob. Solution: get out the crock pot!

Crock Pot Refried BeansThese beans are easy peasy.  You just add ingredients to your slow cooker and enjoy the wonderful aroma of them cooking all day.  What I have discovered, though, is that it is really hard to make refried beans look appetizing.  Seriously, I cannot think of an uglier food.  I kept adding more garnishes until the simple beans looked like a kaleidoscope.

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Crock Pot Refried Beans
  • 1 onion, peeled and quartered
  • 3 cups dry pinto beans, rinsed and picked over (for little stones)
  • 2 Tbsp minced garlic
  • 1½ Tbsp salt
  • 1 tsp ground cumin
  • 9 cups water (maybe more if, like mine, your slow cooker cooks hot)
  1. Place all but the water in the crock pot, pour water over, stir to combine.
  2. Cook on high for 8 hours, adding more water as needed.
  3. Once the beans have cooked, strain them, reserving cooking liquid.
  4. Mash with potato masher or put through a food processor (I do the latter and include the onions), adding a little reserved liquid as needed to achieve desired consistency.
  5. These will keep in the fridge for a couple of days.
  6. You can also freeze them.


Crock Pot Refried Beans

14 thoughts on “Crock Pot Refried Beans

  1. >Yum! Now that really sounds economical and a whole lot healthier than the kind in the can. I am going to go make some now! Thanks for the recipe.

  2. My husband loves refried beans, but I really cringe when I scoop out that blob of stuff they call refried beans out of the can! I’ll be trying your recipe for my husband when we get back from Hawaii!

  3. You had me at easy peasy! YAY! My other half and I discovered that we actually do like refried beans last week when a burrito was on the lunch menu. I don’t know if it was hunger or just a newfound appreciation but we are actually excited about trying this! I’m glad you shared this.

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