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Slow Cooker Refried Beans

53 Comments

Slow Cooker Refried Beans Hip2Save

Have you ever wanted to make a healthier version of restaurant style refried beans? This delicious recipe is super simple – just toss all the ingredients into your slow cooker, wait a few hours, mash them up and you’re done! These beans taste so yummy and flavorful – I promise you’ll never want to buy canned refried beans again. 😀

Homemade Slow Cooker Refried Beans

(Adapted from The Baker Upstairs)

Ingredients

1 pound dry pinto beans (about 2 cups)
2 cloves garlic, minced
1/2 large jalapeño – diced and seeds removed
1 medium onion – diced
1 1/2 teaspoons cumin
1/2 teaspoon chili powder
1/2 teaspoon black pepper
6 cups water
2 teaspoons salt

How to make refried beans in the slow cooker

Directions:

Rinse and clean beans well. Place them in a slow cooker along with the onion, garlic, jalepeno,  pepper, cumin, and chili powder.  Add water to slow cooker. Cook on low for about 8 hours, or on high for 4-5 hours. (I put them in before bed and they were ready in the morning!)

Separate the beans from liquid (but save some of the liquid) and put them in a blender until desired consistency. If you don’t have a blender, you can also use a potato masher. If the beans seem too dry for your taste, add some of the cooking liquid to get them to the consistency that you prefer. Season with salt, and mix well.

homemade refried beans Hip2Save

These refried beans make a great dip and make for amazing bean burritos and tostadas! You can also freeze the leftovers to use in future bean recipes (so consider making several batches). The recipe above makes about 5-6 cups of refried beans.

Freeze Refried Beans Hip2Save

[h2s_box]Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.[/h2s_box]

Join The Discussion

Comments 53

  1. Brindha

    Looks yummy and healthy! Will definetly try… Thanks.

  2. Kim

    Can’t wait to try these. Thanks for the recipe and the pictures. The pictures help this visual learner 🙂

    • Lina (Hip's Modern Martha)

      You’re welcome! I’m the same way 🙂 if a recipe is too long with no pics I tune out. Lol

      • ryan

        you did it again!!! thanks for all the wonderful receipes!!!!

  3. jennifer

    Yummy, healthy, and cheap! Can’t wait to try and perfect for the tortillas I just got on sale. Thanks Lina!

  4. jennifer

    I think I would like to eat the beans strained without even mashing them up as a side dish, yum.

  5. Julie

    I’ve been making my retried beans like this for a few months and they are fabulous! I don’t even chop the onion- I just cut in quarters- or jalapeño- cut in half and seed. They’re so soft after they cook that you can just mash them up with the beans-I use a potato masher. Less work and less to clean up. I’ll never go back to canned!

  6. Lisa

    Thanks so much for the recipe. Seems way healthier than cans. If I should freeze it will it taste okay?

    • me

      Yea put them out the night before and they are great !

    • Kelly A.

      Beans freeze great!

  7. Cq

    Nice to be able to control the sodium content-can ones have a ton. Thanks for recipe.

  8. Jennifer

    How do these work with gas? I thought you need to soak beans first and toss the water to get rid of the stuff that makes you gassy…

    • Betty

      I would like to see a response to this. As far as I knew, there is no way to reduce the amount of Oligosaccharides (what causes gas because the stomach can’t break it down) in beans,

      • Mike M.

        I heard a food network chef say once that if you cook the beans with a couple large pieces of celery, that the celery will absorb the compounds that make you gassy. Just remove the celery before you mash the beans.

    • Elizabeth

      When doing the refrained beans I use black beans instead and don’t have that problem! But when we make red beans and rice (we live in New Orleans so that’s a staple in my house) I soak the kidney beans overnight in cold water and then cook all day. I would assume you can do the same with this recipe as well!

      • Kelly A.

        I usually make my beans in a big pot in a larger version than this. Basically, it’s good to know that the more beans you eat, the more your body gets use to them and will not react with a lot of gas. But, I read that when you first start cooking the beans and bringing them to a boil, those grayish bubbles that form on top of the water — skim them off the top. That should help a little with the gas. Soaking helps too. I soak my grains for bread and oatmeal too — all helps with digestion.

    • vicki

      I would argue that its not really that the beans cause the gas its that the intense fiber in the beans is trying to push “out” all the other foods still in your system. the more fiber you eat, the less gas you actually have cause your system is moving as it should. eating fiber rich legumes regularly(ie: daily+!) has definitely helped my family…

      this is one of the places I’ve read about this:
      http://karenhurd.com/pages/healthtopics/specifichealthconcerns/ht-shc-whybeansdontcausegas.html

  9. karen

    Yum! Now I only need a good mexican rice recipe. I am a great cook, but for some reason cannot get mexican rice to be like they serve in restaurants.

    • Gina

      I have the same problem, Karen! My mexican meals are great but the rice disappoints every time!

      • karen

        Thanks Sophie! I’ll try that recipe. I haven’t ever rinsed my rice, so maybe this is the step I need to do. 🙂

      • Gina

        Thanks!

    • Brooke

      Also, after you’re done boiling your rice, add a handful of ice cubes and a splash of bottled lemon juice to the water before you drain it. Give it a stir and then drain. It helps the rice not stick together.

      • Kelly A.

        Try looking at the type of rice you are buying. Basmati is my favorite and my Mexican mother-in-law always cooks Jasmine rice. Are you browning the rice in a little oil before you add the liquids? This is very important as it opens up the rice kernels and gives it that authentic flavor. Also, use chicken broth and a few tablespoons of tomato sauce. I’ve even used salsa as a sub. for the tomato sauce. If you have green onions, throw some in at the end of browning the rice too.

    • Sonia

      One easy Mexican rice recipie I make has a Secret ingredient ketchup:
      1 Cups rice
      3 TBS ketchup
      1 tsp taco seasoning
      1 tsp olive oil
      2 Cups water
      Simmer for 25 minutes 😊
      My mom made this all the time when we were growing up.

      • Jess Jimenez

        I live in Sydney. and have just put a slow cooker batch of Pinto beans, It takes longer but it is worth it when I refry I use lard.Which keeps the beans moist and I can do alot with them.tacos, burritos, dip. With this recipe, It’s good and easy.
        My Mexican rice, I fry it with all the ingredients. Then put it in the rice cooker.Then Its done.

  10. Renee

    Is it okay to skip the jalapeno or is that what makes the dish great?

    • Lina (Hip's Modern Martha)

      Ours weren’t hot at all! I’m adding more next time. I think it adds great flavor 🙂

    • Suzanne H

      I have made these before and I skipped all seasonings. That way, I can use them in a bunch of different dishes (not just Mexican dishes) and, if I want to, I can add salt, pepper, cumin, taco seasonings, etc. later. They are so easy to make and very delicious. An immersion blender is PERFECT for this dish. Cook them then blend right in the cooker.

      • laura

        If you do these without the seasoning does it just taste like the traditional refried beans? We are not really Mexican spicy eaters and we wanted to try this recipe with out the spices.

        • Suzanne H

          They don’t have a lot of flavor without the spices but will take on the flavor of whatever you put them with. If you are eating them by themselves, you will probably need to add at least a little salt and/or pepper but try them plain and see what you think. I’m not a salt person so I think they are fine but hubby said they definitely needed a little salt.

    • Lauren

      Try a poblano pepper?

    • Renee

      Thanks everyone. We’re trying to eat healthier so recipes like this and all the suggestions really do help.

  11. Melissa

    Do you have to soak the beans first? Or just rinse them? When I make ‘pinto beans’ as a dish, I soak them the entire night before I cook them in the crock pot. Thanks.

  12. Kathy

    I know it’s not as healthy but add a little butter and some chopped bacon while mashing. Sprinkle with a little cheese and YUM.

  13. pam

    Thanks for all the great recipes!!!

  14. Mike M.

    After you mash them up, stir in a good splash of juice from a can/jar of pickled jalapeños (preferably the Herdez brand in the Hispanic foods section but any will do)…if you like vinegary foods, the taste is UH-mazing!

  15. Amy

    Can’t wait to try this recipe! Thanks!

  16. Mary

    Thank you Lina! My boyfriends family eats A LOT of refried beans but usually stick with the canned ones, unfortunately. I will give this recipe a try. Hopefully it’ll convince them to make these from scratch more often. Love slow cooker recipes 🙂

  17. Dianne

    I am so glad you are doing these vegetarian recipes. Thank you again Lina.

  18. Soozy

    Umm beginner question – when you separate the beans to blend, do u also blend the other chunks? Onions etc or leave those w liquid?

    • Lina (Hip's Modern Martha)

      Yes blend it all!! Yum

  19. Luz

    Made these last night and they are AWESOME! Couldn’t resist them this morning, so we made huevos rancheros for breakfast before I blended them- delicious. Thank you so much for posting the recipe 🙂

  20. Bryan

    It needs bacon greese

  21. slc

    Soak the beans overnight, then rinse, rinse and rinse. This gets rid of a lot of the gas problem.

  22. Mellissa

    Great recipe! Making it for the second time today. Instead of pureeing … my husband likes to eat them as is over brown rice. Also, today I am leaving the seeds of the jalapeno in … to make more spicy.

    Thanks!

  23. Rosario Diaz Gonzalez

    I just put everything in the crock pot. I love garlic and jalapeños so I add extra of both. I also added some of the my Puerto Rican ‘sofrito’. Can’t wait to wake up tomorrow?

    • Rosario Diaz

      So delicious. For my spicier version I will add the entire pepper with seeds and all.

    • Lina (Hip's Modern Martha)

      Love sofrito!

  24. Bubbles

    You can always use chicken broth in place of some of the water for additional flavor!

  25. Cynthia

    I do the same thing with the beans but without the extra ingredients. I add hot water and always put on high, and add salt for taste. Another alternative instead of salt is adding bacon. It adds a Smokey flavor and not too salty. Try that.

  26. Betsy Stombaugh

    Can you make them day ahead of time and put in fridge? At what temp oven should you reheat and for how long?

  27. Heather

    I made these today. Super easy and very tasty. Thanks for posting!

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