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Slow-cooker "Refried" Beans

Refried beans are a quintessential ingredient in many Mexican-style dishes, like this quesadilla. This recipe is a set-it-and-forget-it way to make the delicious goop!

Slow-cooker "Refried" Beans



  • 1 onion, peeled and halved
  • 1 pound of dried pinto beans (about 2.5 cups)
  • 1/2 fresh jalapeno pepper, seeded and chopped
  • 2 Tbsp. minced garlic
  • 4-5 tsp. salt
  • 1-1/2 tsp. pepper
  • 1/8 - 1/2 tsp. cumin
  • 8 cups water


Soak beans overnight (or for a shorter period if beans are fresh). Drain. Combine soaked beans and water in crock pot; stir. Cook on high for a couple of hours, or until they start to soften. Add remaining ingredients and cook an additional 3-6 hours or until cooked to desired doneness. Drain any excess liquid and remove onion halves. Mash beans, adding reserved liquid to desired consistency.

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