Name: Refried Beans Recipe (Crockpot or Pressure Cooker)
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 onion, peeled and halved; 3 cups dry pinto beans, rinsed; 1 fresh jalapeno pepper, seeded and chopped*; 2 tablespoons minced garlic; 2 1/2 teaspoons salt; 1 1/2 teaspoons ground black pepper; 1/8 teaspoon ground cumin; 9 cups water or broth (or a combo of both; I prefer all broth)

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This refried beans recipe is easy to make in your crockpot or pressure cooker! It produces creamy smooth beans that can be used as a side dish, or added to tacos, burritos, and other Mexican slow cooker recipes.

Whether you love crockpot recipes or you’re new to slow cooking, check out my slow cooker user’s resource guide for fantastic slow cooker tips and delicious recipes to make in a crock pot.

So y’all know about my obsession with Mexican food. I have the easiest and most tasty recipe for slow cooker refried beans. I can’t eat canned beans anymore…home cooked beans is the only way I will eat them now. With just a little pre-planning, these smashed beans are perfect for taco night, burritos, in a layer dip, or as a side dish for a Mexican meal!

Instant Pot or Crockpot Refried Beans

Why the pre-planning? Well, because you can make them in an electric pressure cooker (Instant Pot) or a crockpot (slow cooker).

Do you have to soak pinto beans?

No major presoak is required for this recipe, but if you have the time, it helps when using the pressure cooker. I will give you cooking instructions for both, though the recipe is the same. If you don’t have time, check out my post on how to cook pinto beans for more information.

The crockpot refried beans are full of flavor and a tiny bit chunky (that way you know they came from pinto beans). Best of all, they are vegan and really low in calories and fat because they aren’t fried at all (um…just watch the amount of cheese you add)!

Yes, these are actually unfried refried beans. I have yet to serve these to someone and have them know that they weren’t actually fried.

Storage Instructions

If you have any beans left over, simply place them into an airtight meal prep container and store them in a refrigerator for up to 7 days. They may also be frozen for up to 3 months.

Y’all, I just love this recipe. It’s so easy and it’s a family favorite!

Crockpot Refried Beans Recipe

Refried Beans Recipe (Crockpot or Pressure Cooker)

Yield: 4 cups

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours 5 minutes

This refried beans recipe is easy to make in your crockpot or pressure cooker! It produces creamy smooth beans that can be used as a side dish or added to tacos, burritos, and other Mexican slow cooker recipes.

Ingredients

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped*
2 tablespoons minced garlic
2 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1/8 teaspoon ground cumin
9 cups water or broth (or a combo of both; I prefer all broth)

Instructions

Place all ingredients into a slow cooker or pressure cooker; stir to combine.

For Pressure Cooker Refried Beans:

Allow to everything to soak for several hours, at least 4-6 if you can.
Bring to a boil and cook on high pressure for 20 minutes. Use the quick release method and check for doneness. If not soft enough, bring back to pressure and cook again for 10-20 minutes. Unsoaked beans will take at least 40-60 minutes.

Crockpot Refried Beans:

Cook on High for 8 hours, adding more water if needed.
Once the beans have cooked, pull out the onion, strain the beans, and reserve the liquid. Mash the beans with a potato masher or puree with an immersion blender, adding the reserved liquid as needed to obtain desired consistency.

Adding a little cheese at the end is good and turns it into a nice bean dip. The beans will thicken a little while cooling (but not too much)

Notes

* Can substitute 1/8 tsp cayenne pepper for the jalapeno

Comments

Linda B. says

April 17, 2012 at 10:29 am

I always cook my beans in the slow cooker and since I have made the refried beans, no more canned for us!

Brenda says

August 31, 2010 at 4:53 pm

This is how I make my refried beans as well. Lowfat and delicious!

Brittany says

August 31, 2010 at 10:26 pm

Yummmmy! I was always wondering how you could make them home made! Totally going to have to try sometime! BTW found your blog from the Phx Moms Like Me 🙂 I'm a blogger and from the area too!

Angie says

August 31, 2010 at 9:10 am

I'm so excited to try these. The ingredients look like they will be really tasty together. Where do you get your Frontier broth powder? Will I be able to find it anywhere?

Melissa says

August 31, 2010 at 7:15 am

So good, and so easy to make! I've been making a similar dish on the stovetop, but it always seems to stick and burn. I've done other kinds of beans in the slow cooker, but not these.

I'll try your slow cooker version; thanks!

Angela says

August 31, 2010 at 7:13 am

ok this one I will have to try! I hate having to buy store bought beans and putting something in a slow cooker for 8 hours is pretty easy to do. Hoping that turn out as good as you say!

You think I could do this same thing with black beans?

Hermana Linda says

August 31, 2010 at 9:30 am

I have a Salvadorian tip for you. If you have any of the liquid left over, use it to cook rice. If you have a few beans mixed in, it will be more authentic. It's called "casamiento" which means marriage. 😀

jeanette says

August 31, 2010 at 8:41 am

too funny you'd post this today ~my beans soaked overnight and they're in the crockpot right now cooking away for our dinner. 🙂 it's the absolute easiest way to cook beans ~and like you said -so much healthier and yummier. I cannot stand canned beans anymore!

Rhonda says

August 31, 2010 at 7:14 am

Thanks for posting this Wendy! I'll have to give this a try. What flavor broth did you use for this recipe?

Refried Beans (Crockpot or Pressure Cooker)