Slow Cooker Refried Beans
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 Beans
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!
Ingredients
- 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
Instructions
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!
Recipe Notes
This makes 5 cups cooked pinto beans.
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Will definitely try this,my question is, should work in the pressure cooker too right? I will have to use salt sub and nosalt chicken bouillon-diet restrictions-but using the can version is out because sodium content!! Thanks for the recipe–P/
This will absolutely work in the pressure cooker too. Enjoy Patricia!
I’m having a big party tomorrow and was wondering if doubling the recipe eill be possible? Do you think it will will fit in my average size crockpot and do you think the time will be much different?
Hey Megan, you can definitely double the recipe and the time will remain close to the same. Enjoy the beans!
[…] Looking for Slow Cooker Refried Beans? […]
Thanks for sharing this at the Inspiration Spotlight party. These look good. Pinned & sharing
These are the most authentic refried beans recipe I ever tried – thank you! My family loves them, will add to our dinner rotation!
Thanks for commenting Cierra, I’m so happy you liked them!
I LOVE refried beans, but I always buy them in a can. This crockpot recipe would be a great way to save money and eat a little closer to the earth.
Yum, I love refried beans. Thanks for sharing in our To Grandma’s House We Go DIY, Crafts, Recipes and more link party! Hope to see you next week.
Mmmm. I LOVE refried beans. (Though my kids disagree…they just don’t get it yet). Can’t wait to give this a try. Thanks so much for sharing at the #happynowlinkup!
My husband loves refried beans but I’ve never made them! I’ll have to give these a try! Thanks for linking up with us at The Blogger’s Pit Stop! Roseann from This Autoimmune Life
What a great and simple way to make refried beans. Thanks for sharing, I’ll have to give this a go 🙂
[…] No Soaking Required Slow Cooker Refried Beans from Brooklyn Farm Girl […]
Yummy! Thanks for sharing over at Fiesta Friday!
I love refried beans but never made my own. Sounds like a great recipe for the slow cooker…
I bet I would love homemade refried beans. The canned flavor is ok but I’m imagining great things from the homemade version. This is such an easy to follow recipe – thanks!
Pamela, I’ve never used pinto beans to make refried beans…but…I need to back up…I’ve actually never made my own refried beans – these look so good and so easy too! Thanks for sharing, friend!
We like our refried beans to be pretty thick. Are these “soupy”?
Hey Joy, that’s the great thing about this recipe, when using a immersion blender or food processor you will blend until your preferred thickness! So if you like them thick, only pulse a couple times. Enjoy!
I’m definitely going to try this, but I have a question.
Those don’t look like the pinto beans we have here. Do you know more details about the kind of bean?
Here are our pinto beans. I tried to attach a picture, but it won’t work. Google pinto beans. You will see what ours look like. They do not look like yours. I have never seen beans like yours. They look more like yellow eye bean https://www.ranchogordo.com/products/yellow-eye-beans. I am curious to know what they are.
Hey Brenda. Yes, the beans pictured are kenearly yellow eye beans – which make great refried beans too! Feel free to use regular dry pinto beans or yellow eye beans. Enjoy!
Yep, I see that above now. I skimmed the article, all that jumped out at me was pinto beans. I have never seen or heard of yellow eye beans. My pintos are in the crockpot now. I added onions and garlic because I always have to have them. I cut the liquids back a little. Can’t wait to try these. Thanks.