Refried beans topped with cheese and cilantro in a white bowl.

Slow Cooker Refried Beans

Slow Cooker Refried Beans, a super easy recipe to make and the refried beans turn out perfect.

5 from 1 vote
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Course: Side Dish
Cuisine: Mexican
Keyword: Slow cooker refried beans, slow cooker beans, refried beans
Prep Time: 15 minutes
Cook Time: 6 hours
Servings: 10 servings
Calories: 166kcal
Author: Dawn


  • 1 pound pinto beans
  • 1 medium onion
  • 1 anaheim pepper
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 6 cups water
  • 1 to 1 1/4 teaspoons salt


  • Wash/rinse the dried pinto beans. Place into the slow cookers
  • Add the chopped onion, pepper, garlic, and cummin. Pour the water over the ingredients
  • Turn the slow cooker to high and cook 6 to 7 hours on low cook 8 to 9 hours or until the beans are tender.
  • Once the beans are tender remove the excess water. Using an immersible blender or potato masher mash the beans. Add back the reserved water until the right consistency. Season with salt adding a 1/4 teaspoon at a time until the desired flavor.


  1. Rinse/wash beans before adding them to the slow cooker
  2. Do not add salt until the beans are cooked. Adding salt before cooking can cause the beans to be tough.
  3. The size of the slow cooker may change the amount of cooking time. Larger slow cookers will cook faster.
  4. Freeze extra refried beans in an airtight container.
Nutrition information is an estimate and may vary with brands of ingredients used.


Calories: 166kcal | Carbohydrates: 30.2g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 302mg | Potassium: 676mg | Fiber: 7.5g | Sugar: 1.7g | Calcium: 62mg | Iron: 3mg