Crockpot Refried Beans

Make creamy, flavorful refried beans from home using a crockpot.  A set it and forget it recipe – with no soaking beans involved! 

Refried Beans

Growing up in the San Diego area, there’s nothing better to me than Mexican food.  Tacos, burritos, enchiladas – they all hit the spot.  Learning how to make beans in a slow cooker to use in burritos or as a side dish is a lot easier than I ever knew.   Follow a few very simple steps and you’ll be in heaven with these creamy beans too!

What you need to make this recipe

You really only need a few things to make this recipe.  

• dried pinto beans – can be bought in bulk at the grocery store 
• water 
• salt
• taco sauce or enchilada sauce 
• crockpot/slow cooker

How to make refried beans

Before you start thinking – there’s no way I’m going to make my own refried beans… let me show you just how easy it is to do!! There is no pre-soaking involved like most recipes to make refried beans.  This is a set it and forget it kind of recipe. 

1. Put beans and water in a crockpot. 
2. Cover and cook overnight on low. 
3. Ladle out liquid from beans. 
4. Mash with a potato masher to the consistency that you prefer. 
5. Add salt and liquid to your liking.  

How to store refried beans 

Although refried beans from the store come in a can, that isn’t advisable for this recipe.  There are a few ways to store them for the best results: 

• Store in the fridge for up to 4 days in a glass container 
• Freeze the beans by adding them to airtight containers or freezer bags for up to 2 months. 
  Don’t put into the freezer until they are cool.  
  To thaw: Can be placed in the fridge overnight, or reheat them in the microwave or on a stove top. 

What should I serve these with? 

Beans are most commonly served alongside Mexican food.  Whip up some Instant Pot Mexican Rice and then pair them with one of these tasty dishes: 

• Mom’s Chicken Enchiladas
• Mexican Lasagna
• Homemade Beef Enchiladas
• Green Chile Chicken Enchiladas

Refried Beans Recipe 

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Print Recipe

5 from 1 vote

Crockpot Refried Beans

Make creamy, flavorful refried beans from home using a crockpot.  A set it and forget it recipe - with no soaking beans involved! 

Prep Time2 mins

Cook Time6 hrs

Course: Side Dish

Cuisine: Mexican

Keyword: Crockpot Refried Beans, Refried Beans, Refried Beans Recipe

Servings: 6 people

Calories: 82kcal

Author: Mique

Equipment

• crockpot

Ingredients

• 2 c pinto beans dried (no need to pre-soak)
• 8 c water
• 1/4 tsp salt more if needed
• 3/4 c taco sauce enchilada sauce, salsa or Mexican style diced tomatoes can be substituted

Instructions

• Place beans and water in the crock pot.
• Cover and cook on low overnight. If you don't have time for overnight, you can cook on low for about 6-8 hours or on high for 3-4 hours.
• When the beans are very soft, remove all of the liquid that you can with a ladle. No need to strain the beans, just get out as much of the cooking water as possible.
• Mash the beans with a potato masher, getting them as creamy as you like.
• Add salt and your taco sauce (or enchilada sauce/salsa/tomatoes). Taste and adjust seasonings.

Nutrition

Calories: 82kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 114mg | Potassium: 249mg | Fiber: 5g | Sugar: 1g | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg