I think this may be one of the first Crock Pot Recipes we ever shared on the blog. As I look back at the original post from 2011 I might have cringed a bit. Thankfully it is 2018 and I am able to give this recipe a much-needed update. This Homemade Slow Cooker Crock Pot Refried Beans Recipe is so easy to make and perfect for family dinners.
Homemade, oh so easy to make, and the slow cooker does all the work for you! Total win-win! Whether you are having Mexican night at home, taco night or need a filler for burritos this recipe is perfect!
I love that the slow cooker does all the work and you come home to a great family dinner!
Great recipes to pair with Slow Cooker Refried Beans
Contents
Slow Cooker Crock Pot Refried Bean Recipe
Crock Pot Refried Bean Recipe
Ingredients needed to make refried beans in the crock pot
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
½ fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic 5 teaspoons salt
1 ¾ teaspoons fresh ground black pepper
⅛ teaspoon ground cumin, optional
9 cups water
How to make refried beans in the crock pot
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin in a slow cooker.
2. Pour in the water and stir to combine.
3. Cook on High for 8 hours, adding more water as needed.
2. Pour in the water and stir to combine.
3. Cook on High for 8 hours, adding more water as needed.
If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
We use either the Hamilton Beach Set 'n Forget Programmable Slow Cooker, 6-Quart
or Crock-Pot 5-Quart Slow Cooker
for all of our crock pot recipes
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Crock Pot Refried Beans recipe
Easy homemade Slow Cooker Crock Pot Refried Beans recipe perfect for Mexican dinner night at home. Great filler for tacos, burritos or serve this as a side dish.
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Rate
Servings: 8
Calories: 101kcal
Ingredients
- 1 onion peeled and halved
- 3 cups dry pinto beans rinsed
- ½ fresh jalapeno pepper seeded and chopped
- 2 tablespoons minced garlic
- 5 tsp salt
- 1 ¾ teaspoons fresh ground black pepper
- ⅛ teaspoon ground cumin optional
- 9 cups water
Instructions
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin in a slow cooker.
- Pour in the water and stir to combine.
- Cook on High for 8 hours, adding more water as needed.
- Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Nutrition
Nutrition Facts
Crock Pot Refried Beans recipe
Amount Per Serving
Calories 101
% Daily Value*
Sodium 1469mg64%
Potassium 313mg9%
Carbohydrates 19g6%
Fiber 6g25%
Protein 6g12%
Vitamin A 10IU0%
Vitamin C 3.2mg4%
Calcium 47mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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