This post may contain affiliate links. Please see my full Disclosure Policy for details.
These Crockpot Refried Beans are SO good (even if they aren’t actually “re-fried.” Make them in the slow cooker or the pressure cooker and the whole house smells amazing!
So guess what? I discovered that you can eat refried beans that don’t come from a can! You can make a big batch of crockpot refried beans that taste delicious and are WAY cheaper than buying a can of Rosarita’s.
We had Creamy Chicken Taquitos the other night, and I served them with some rice and these beans. These turned out so well, I may even take it another step and can them next time. Or at the very least, make a double batch and just freeze a few containers!
I used a recipe from Six Sisters’ Stuff as my starting point for these beans. I just adjusted a little so I didn’t make such a huge batch and played with some of the flavors just a touch.
This recipe will yield 5 cups of mashed (and delicious) beans. We like it so much, I have a double batch in the slow cooker right now!
I plan to freeze a couple containers and we’ll gobble up the rest in various Mexican dishes over the next week or so. 🙂 I’ve also made the recipe in my Crockpot Express and I love how quickly I can have homemade refried beans on the table. Either way, these are a winner!
Another great use for these Crockpot Refried Beans: Easy Freezer Burritos
Crockpot Refried Beans
- 1 onion peeled and halved
- 1 lb. pinto beans rinsed
- 1/2 jalapeño ribs and seeds removed
- 1 clove garlic minced
- 1 tbsp salt
- 2 tbsp pepper
- 1 tbsp cumin
- 3 cups chicken broth
- 3 cups water
- 1 onion, 1 lb. pinto beans, 1/2 jalapeño, 1 clove garlic, 1 tbsp salt, 2 tbsp pepper, 1 tbsp cumin, 3 cups chicken broth, 3 cups waterPlace everything in the crockpot and stir to combine. Cook on High for 6-8 hours. (Mine were done by 6 hours but dinner wasn’t ready, so I left them in there-you’re just going to mush them up anyway) 🙂 If the liquid seems low while you’re cooking, just add a little extra chicken stock or water.
- Once the beans are cooked, remove the onion, strain them and reserve the liquid. Use a potato masher to smash them into gooey bits. Add the reserved water to get the consistency you want. Serve hot and topped with onions, cheese, sour cream, in a tortilla, use for bean dip…you get the idea. 🙂
To cook in the Crockpot Express (or other pressure cooker)
- Add all the ingredients to the pot, press Beans/Chili and adjust time to 50 minutes. Allow a natural pressure release when cook time is up. Transfer to another bowl and follow instructions above for mashing.