DELICIOUS, NO SOAKING REQUIRED, Slow Cooker Refried Beans! This easy homemade refried beans recipe cooks dry pinto beans in the slow cooker! They make the perfect tasty side dish for authentic Mexican meals. You’ll never use canned beans again!
I love refried beans. Not only do they make the perfect side to pair with your favorite Mexican meal (for us, usually tacos!), but they also make for a pretty great meal by themselves too! Have you ever had a bowl of perfectly cooked refried beans with a little shredded cheese on top? So delicious!
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 make the best refried beans. Did you know growing your own dry beans in the garden is easy too? These refried beans are extra special to me because they are made with our own yellow eye beans we grew in the garden last Summer! Feel free to use regular dry pinto beans or yellow eye beans for this recipe, they both make delicious refried beans.
Why this recipe for homemade slow cooker refried beans works?
- Most refried beans recipes call for soaking beans overnight, but to be honest, I can never remember to do that! Usually I decide what’s for dinner in the morning or early afternoon and by that time, I can’t soak the beans, so instead I came up with this easy recipe that doesn’t require soaking the beans!
- These beans are so easy to make, since they’re make in the slow cooker! Throw them in with water, chicken bouillon, red pepper flakes, salt and pepper for about 6-7 hours or until they are tender.
- They will make your kitchen smell amazing!
- This recipe is versatile. Feel free to add in favorite spices, like cumin, cilantro and any others you might like.
- This recipe is naturally vegan and gluten free.
How to make slow cooker refried beans
This recipe seriously could not be easier!
- Start by putting all of the ingredients in a slow cooker and stir. Cover and cook for 6-7 hours on LOW or until beans are tender.
- Once beans are cooked, transfer them to a food processor or use an immersion blender to purée until beans are creamy.
- Top with any favorites. I love cheese, diced avocado and fresh chopped cilantro!
Ways to serve homemade refried beans
Want to put these refried beans to good use? Here are some ideas on what to eat them with to make a complete and satisfying meal.
- As a side dish to any of our favorite taco recipes, like Slow Cooker Chipotle Tacos or Pepper Steak Tacos.
- As a filling for my Arugula Refried Bean Burritos or my Mexican Burrito Bowl Recipe.
- As a topping on my Cheesy Jalapeño Omelet.
- Straight out of the bowl with Roasted Tomatillo Salsa on top!
Did you make and love this recipe? Give it your review below! 👇 And make sure to share your creations by tagging me or using the hashtag #brooklynfarmgirl on Instagram!
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No Soaking Required Slow Cooker Refried BeansPrint
- 2 cups dry pinto beans
- 6 cups water
- 1 tablespoon powdered chicken or vegetable bouillon
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- Put all the ingredients in a slow cooker and stir. Cover and cook for 6-7 hours on LOW or until beans are tender.
- Transfer the beans to a food processor or use a immersion blender to puree until pinto beans are creamy!
- Serve, enjoy!