Make creamy, flavorful refried beans from home using a crockpot. A set it and forget it recipe – with no soaking beans involved!
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
- 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.
- Put beans and water in a crockpot.
- Cover and cook overnight on low.
- Ladle out liquid from beans.
- Mash with a potato masher to the consistency that you prefer.
- 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:
Refried Beans Recipe
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Crockpot Refried Beans
- 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
- 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.