These Slow Cooker Refried Beans are right up my alley! About 5 minutes prep, turn on the slow cooker and leave them! Go to work all day, come home and they are perfect!!!
I don’t know if you are like me, but if you are, you hate cooking dry beans! I have tried them so many times. They are soaked over night and rinsed thoroughly. Then I place them in new water or stock.
They are then brought to a boil, the heat is reduced and then they are simmered. For 1 hour, taste them, they are not even close to done. For 2 hours they are a little better but still not even close.
So I let them go for 3 hours and they are still slightly crunchy. It drives me nuts, so I just end up using canned beans to make frijoles.
The only thing that draws me back to dried is that dry beans are so cheap and being the cheap-skate that I am, I always want to give them another try.
I usually end up disappointed. For this reason when I learned to cook the beans in the slow cooker, I was elated. Feel free to tweak the spices to suit your taste.
Here is a quick YouTube Video to show you how to go about the process.
What you need
- dry pinto beans
- water or stock
- mild pepper (optional)
- granulated garlic
- chili powder
- adobo seasoning
- salt & pepper
How to make them
- Rinse and sort beans. Remove any small stones or foreign objects.
- Place beans in slow cooker.
- Chop vegetables.
- Add remaining ingredients.
Cook beans on low for 6-8 hours until tender. Drain, reserving liquid. Mash beans with a potato masher or use an immersion blender, adding enough of the cooking liquid back to the beans to make them a nice refried bean consistency.
Serve with all of your favorite Mexican dishes. See a list below.
If you are looking for another easy, no soak bean recipe, check out my Instant pot pinto beans. They are as easy as these but take about 30 minutes total to cook. A perfect time saver when you’re in a hurry.
Also, in honor of Cinco de Mayo on Friday, I thought I’d give you a little taste of the easy and delicious Mexican Style Recipes that I have put on blog over the years! Can you say,
“pásame una cerveza?!” (Pass me a beer! If it’s not correct, it’s google translates fault! 🙂 )
I’ll leave you with Slow Cooker Refried Beans (Frijoles Refritos)! Happy Cinco de Mayo!
Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays. Sign up form is below!
If you try this recipe, let me know how you like it in the comments below. I would love to hear from you!
For all of my favorite tools for cooking and gift ideas, see my New Amazon Store
I hope you enjoyed the recipe. Thanks for stopping by today!
Enjoy! And have fun cooking!
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. This helps us to bring you more great free recipes! Thank you! See FTC Disclosure, here.
Slow Cooker Frijoles (Refried Beans) with a Mexican Round-up For Cinco de Mayo
- 5 cups dried pinto beans , rinsed and picked over
- 7 cups water
- 2 2/3 c Chicken , beef or vegetable stock (2 – 11 oz. cans)
- 1 medium white onion , chopped
- 2 Tbsp garlic, granulated
- 2½ Tbsp ground cumin
- 1 Tbsp Chili powder
- 2 tsp dry adobo seasoning
- 2 tsp pepper to taste
- 2 tsp salt to taste
- Shredded cheese (optional)
- Add all of the ingredients, except for the salt and pepper to the crock-pot. Cook on high for about 9 hours. Adjust salt and pepper after about 8 hours. After the 9 hours the beans should be tender and a bunch of them will have popped open. If they are not quite soft, let them go for a while, checking every half hour for done-ness.
- Use an immersion blender or potato masher to smash the beans to desired creaminess. I like mine a bit chunky. Add more water as needed! Adjust salt and pepper to taste.
- Traditionally, frijoles refritos were placed in a cast pan with lard and fried (hence the term refried) and mashed by hand, adding lard as you go to make a creamy paste. But I find this step unnecessary.
- Serve with shredded Mexican cheese (optional).
- Note This makes a huge batch (about 4 quarts) but the quantities can be reduced or the leftovers can be frozen up to 2 months.
- Inspiration for this recipe came from Food, Folks and Fun
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.