Slow Cooker Refried Beans

These Slow Cooker Refried Beans are rich, creamy, and packed with flavor—no soaking required! Just toss dry pinto beans, garlic, onion, and spices into your crockpot and let it do all the work. The result? Homemade refried beans that taste way better than canned and are perfect for tacos, burritos, nachos, or just eating by the spoonful. This dump-and-go recipe is budget-friendly, freezer-friendly, and kid-approved. Once you try these, you’ll never go back to store-bought!

Slow Cooker Refried Beans Recipe

These slow cooker refried beans are seriously good because they’re made from dry pinto beans that cook low and slow until perfectly creamy. Using dry beans means they taste way better than canned — richer, fresher, and just full of real flavor. Plus, they’re super cheap and easy to make, which is always a win in my book.

We use these beans all the time — especially for breakfast tacos. They add that perfect creamy, hearty layer that makes the whole taco sing. And honestly, they’re just as good piled high on our chicken nachos, where they soak up all the melty cheese.

Once you try making your own slow cooker refried beans, you’ll see how much better homemade is. They’re simple, delicious, and make every meal feel like a little celebration.

Serving Help: Two cups of dry beans will typically yield about 5 to 6 cups of cooked refried beans once they’re soaked, cooked, and mashed.

What type of beans are used to make refried beans?

These homemade refried beans are made from dry pinto beans. Dry beans are not only super cheap, but in my opinion, they make the best refried beans—creamy, flavorful, and hearty. For this recipe, you can use regular dry pinto beans or yellow eye beans; both varieties yield delicious, authentic refried beans that are perfect for any meal.

How long do beans take in the slow cooker?

Pinto beans take about 6-7 hours on LOW in the slow cooker. Cook them until the beans are soft.

How to make slow cooker refried beans

Start by putting all of the ingredients in a slow cooker and stir. 

Note: I like using bouillon cubes or powder because it’s more economical than buying boxed broth. But if you prefer, you can use boxed chicken or vegetable broth instead — just skip the bouillon in that case.

Cover and cook on LOW or until beans are tender.

Once beans are cooked, use an immersion blender to purée until beans are creamy.

And just like that, you have super creamy refried beans! Enjoy!

Storing Leftovers

Let your beans cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to 4–5 days. You can also freeze leftovers for up to 3 months—just thaw overnight in the fridge and reheat gently on the stove or in the microwave. Give them a good stir and add a splash of water or broth if they get too thick.

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