Slow Cooker Refried Beans - The Stay At Home Chef

Once you try these easy homemade beans, you won’t go back to canned. This recipe has quick prep. time (10 minutes!) and uses a slow cooker, which does the rest. These creamy, refried beans are the perfect addition to any Mexican dish. Dress them up with some freshly chopped cilantro, and sliced jalapeños for an added kick, and top it off with some queso fresco.

Pair with our Authentic Mexican Rice or put these beans to good use in our Homemade Chimichangas!

Why Our Recipe

We use dried beans, which is both budget-friendly and delicious!
Set it and forget it—just prep and let your slow cooker handle the rest.
Serve as a side dish or use in tacos or burritos.

Angled shot of cooked pinto beans in slow cooker.

This easy recipe takes dried pinto beans and turns them into flavorful, refried beans in no time. No pre-soaking required—just add the dried beans and the rest of the ingredients into the slow cooker. Once the beans are cooked, all you need to do is blend them and you have creamy, refried beans ready as a side dish or a tasty addition to a burrito or quesadilla.

Ingredient Notes

An overhead view of the ingredients needed to make Slow Cooker Mexican Refried Beans.

Dried Pinto Beans: You can find dried pinto beans in the bulk section or packaged in the bean aisle at any grocery store.
Yellow Onion: Yellow onion adds a nice strong flavor, but white works too.
Garlic: Fresh garlic really brings this recipe to life. You could substitute with 1/2 teaspoon garlic powder for each clove.
Salted Butter: If you only have unsalted on hand, just add a pinch salt (adjust to taste).
Jalapeño: A 2-3 inch long chili pepper with a mild-medium heat profile. If you want the flavor of the jalapeño with less heat, remove the white membrane and seeds from the inside of the pepper.

Adjust the Heat

This recipe is the perfect, base recipe to use as a side dish or in a burrito. If you’re looking for more spice, feel free to customize the flavor by adding spices like cumin, cayenne, or simply leave the seeds in the jalapeño that’s already in the refried beans. Adjust spices to your personal preference.

A collage of process shots of Slow Cooker Mexican Refried Beans.

Blending the Beans

We are big fans of the immersion blender. Rather than handling hot liquid to get it into a blender, inevitably spilling, why not just blend in the pot? It seriously reduces our clean-up time.

If you don’t have an immersion blender, you can always carefully pour your soup into a blender fitted with a vented lid.

If you don’t have either, a regular old potato masher can put those arm muscles to work.

Closeup shot of cooked pinto beans in bowl.

Serving Suggestions

Side Dish: Serve them up alongside your favorite main dishes like grilled chicken, steak, or tacos. They’re a great way to add protein and fiber to any meal.

Tacos and Burritos: Use these beans as a filling for tacos or burritos. You can add it to the meat of your choice or replace the meat altogether. Add cheese, avocado, salsa, and any other toppings you love for a delicious meal.

Rice and Beans: Keep it simple with classic rice and beans! Add a squeeze of lime, some chopped cilantro, and a sprinkle of cheese.

Storage & Reheating Instructions

Refrigerate leftover beans in an airtight container or up to 5 days. The flavors actually get better as they sit, so they’re great for meal prep!

Freeze completely cooled beans in freezer-safe bags or containers. Freeze for up to 3 months.

Reheat on the stove in a pot over medium heat. Add a splash of water or broth if they seem too thick, and stir occasionally until warmed through, about 5-7 minutes.

Reheat in the microwave in a microwave-safe dish. Cover with a damp paper towel and heat in 30-second increments, stirring in between for even heating, until they’re hot.