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Slow Cooker Refried Beans

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Slow Cooker Refried Beans

Course Side Dish
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 78kcal


  • 3 cups dry pinto beans rinsed
  • 1 yellow onion diced
  • 1 jalapeño pepper seeded and diced
  • 1 Tablespoon garlic minced
  • 1 Tablespoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon cumin
  • 5 cups water
  • 4 cups low-sodium chicken broth


  • Spray a slow cooker with nonstick cooking spray. Thoroughly rinse and strain beans, then pour into the slow cooker.
  • Top with diced onion, jalapeño, garlic, salt, pepper and cumin. Add water and chicken broth and stir to combine.
  • Cover and cook on high for 5-6 hours or low for 8-10 hours. When done cooking, reserve 1/2 cup of liquid from the slow cooker then drain and return beans to the slow cooker.
  • Mash the beans using a hand mixer, immersion blender or potato masher. Add reserved liquid as needed to reach desired consistency.


MFP: MFF Slow Cooker Refried Beans
February 2021


Serving: 7.1ounces | Calories: 78kcal | Carbohydrates: 14.3g | Protein: 5.1g
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