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Slow Cooker Refried Beans

Slow Cooker Refried Beans

Serves: 9

Category: Main Dishes - Vegan

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Rated by: 8 members

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Use your slow cooker to make perfect refried beans. They work well as a side dish or dip or as a filling for vegetable burritos or enchiladas.

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3 cups dry pinto beans or other beans, rinsed
1 medium onion, coarsely chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
2 teaspoons chili powder, or more to taste
1 teaspoon cumin
1/2 teaspoon black pepper
9 cups low sodium or no-salt-added vegetable broth or water


Place all ingredients in a slow cooker and stir to combine. Cook on high for 6-8 hours or until beans are soft and mash easily, adding more water if needed.

Strain the beans and reserve the cooking liquid. Mash the beans with a potato masher, adding the reserved liquid as needed to reach desired consistency.

For tasty toastadas, spread a layer of refried beans on toasted corn tortillas and then top with shredded lettuce or other greens, diced tomatoes, sliced avocado and chopped red onion.

Note: Freeze leftovers in individual portions to enjoy later.

Calories 248; Protein 14 g; Carbohydrates 45 g; Sugars 2 g; Total Fat 1 g; Saturated Fat 0.2 g; Cholesterol 0 mg; Sodium 155 mg; Fiber 10.5 g; Beta-Carotene 101 ug; Vitamin C 7 mg; Calcium 107 mg; Iron 4 mg; Folate 341 ug; Magnesium 117 mg; Potassium 943 mg; Zinc 1.6 mg; Selenium 18.4 ug

Comments (7):



05/17/2017 06:13 PM

Rated this recipe: (no rating)

I love using the slow cooker to cook my beans. I have never thought of putting the spices in while they're cooking. Can't wait to try it!


05/18/2017 06:01 AM

Rated this recipe: (no rating)

We hold our beans to a very high standard here in Texas, this recipe is a keeper!  How I served it  - simply ladled the beans over a bed of fresh greens (sort of as a hot salad dressing) and topped with homemade pico de gallo (salt free), avocado slices, and raw onion. It really hit the spot, like a burrito without the tortilla.  I tore through a large salad of about 5-6 cups of greens without even realizing I was eating a salad.  Great suggestion for freezing leftovers in single meal batches.  Also a preparation note, I found that there was enough flavor in the onions/garlic/jalepeno/spices that I did not need the veggie broth - just 2 1/2 mason jars of water did the job.  Thank you!


05/19/2017 05:25 PM

Rated this recipe: (no rating)

Thank you very much, Brian, for sharing your comment regarding not needing the veggie broth.  I make my own homemade broth and it is a lot of work.  If the spice combo is great then I won't use it and use just the water.


05/20/2017 09:07 PM

Rated this recipe:

I made this recipe today and it is wonderful.  I left out the jalapeno and used less black pepper as my husband can't eat things too spicy.  For the liquid I used veggie broth (organic, low sodium from a box) and about 1 1/2 cups of celery juice that I had juiced the day before.  I love the flavor fresh celery juice adds to soups, etc.  This makes a large batch so I will be freezing some since it is just the two of us.  I saved the broth and may use it to make some soup too.


07/25/2017 02:13 AM

Rated this recipe:

Perfection. Works just as well in a pressure cooker. For excellent vegetable broth, I use filtered water plus Dr Fuhrman's Vegizest or Matozest. Works great.

This comment was last edited on 09/30/2017 04:51 PM


09/22/2017 04:50 PM

Rated this recipe:

Not as much flavor as I had wished for, still good filling for burritos and, as suggested in comment above, good served atop greens.

This comment was last edited on 09/22/2017 04:50 PM


11/05/2018 03:51 PM

Rated this recipe:

This is super tasty.  It is also very easy.  I used dried minced garlic and it came out VERY garlicky.  I love that but if you like a little less intensity then fresh garlic or less garlic might be a good idea.   I served it by layering salad greens on flour tortillas, then making the mashed beans the filler with some cilantro and hot fresh salsa as the last layer.   Delicious.