This slow cooker refried beans recipe is perfect if you wish to make your very own refried beans at home.
This recipe is excellent if you love making your food from scratch rather than using cans bought from the supermarket.
You should find this recipe tastes very much like the version you will find at the supermarket. It is slightly less salty but still has that lovely hearty flavor we all love about refried beans. It goes absolutely great with some chicken taco meat in some soft taco shells. With that said, there is a lot this tasty bean dish goes great with.
One of the best things about making this dish at home is that you know what’s gone into it and you can alter the recipe to suit your tastes better. You can always adjust the seasoning once you have mashed the beans or you can add more seasoning at the start with the rest of the ingredients. Just taste it and slowly adjust the seasonings to your liking.
Refried beans come in handy for quite a few different dishes and are even great just as a dip. You can use this mix in some quesadillas, nachos, enchiladas, pizzas and so much more. It just comes down to what you prefer.
This recipe will make quite a bit of slow-cooked refried beans so if you end up with any leftovers then it will keep in the fridge for three to five days. Alternatively, you can also freeze this down and reheat it when you need it. Personally, I would avoid using this as a dip once it has been frozen and then reheated.
If you like seeing how to do things visually, then I have put together a short and snappy video at the middle of this page. If you prefer a written recipe, then you can find one right underneath the video.
Slow Cooker Refried Beans Recipe
- Add all the ingredients into a slow cooker.
- Cook on high for 8 hours or on low for 12 hours.
- Drain the cooking liquid into a spare bowl. (Don’t discard)
- Using a potato masher or immersion blender, mash the beans until smooth. Slowly add the cooking liquid back in to get to the consistency you like.
- Season to your liking.
- Serve Enjoy
- If the mixture is too thick, then add some water to help thin it out a bit.
- The beans don’t need to be soaked beforehand as we’re cooking them for a long time. Just make sure you give them a good rinse before adding to the slow cooker.
- You can use either pinto or red kidney beans and achieve pretty good results with this slow cooker refried beans recipe. I haven't tested it with any other type of bean so keep this in mind if you want to use something else.
You probably want to know the nutritional information if you’re keeping an eye on what you eat. If this is the case, then you can find all the information you need right below. Please in mind that this information is only an estimate.
If you’re looking for slow cooker recipes that you can use some refried beans as part of the dish, then be sure to check out the chicken enchilada stack recipe. It doesn’t have refried beans as an ingredient, but you can easily add it as another layer.
I hope that you enjoy these slow cooker refried beans as much as I do and that you don’t run into any issues. With that said, if you do run into problems or have some feedback, then be sure to leave a comment at the bottom of this page.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.