Servings
Font
Back
5.0 from 6 votes

Slow Cooker Refried Pinto Beans

Slow Cooker Refried Pinto Beans are the perfect side dish to serve with all your favorite Mexican meals!  Just throw soaked pinto beans in a slow cooker with onion, garlic, and spices, then when they're soft, mash or blend them to smooth, creamy perfection!

Prep Time
15 mins
Cook Time
8 hrs
Additional Time
12 hrs
Total Time
20 hrs 15 mins
Servings: 10 servings
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 lb. dried pinto beans (soaked 12-15 hours before cooking)
  • 1 yellow onion chopped
  • 3 garlic cloves chopped
  • 1 Jalapeño chopped
  • 2 tsp. cumin
  • 2 tsp. smoked paprika
  • 2 tsp. chili powder
  • 1/2 tbsp. salt
  • 1 bay leaf
  • black pepper to taste
  • 4 1/2-5 cups water you can also use your favorite broth
  • 1 1/2 cups Shredded Cheddar or Mexican Cheese Blend optional

Instructions

    Cup of Yum
  1. Cover dried beans with enough water that they can expand and still be covered in water, and soak overnight; ideally 12-15 hours.
  2. Drain beans and add them to a slow cooker with all the other ingredients, except the cheese. Stir to combine. Cook on low for 8-10 hours, or on high for 5-6 hours.
  3. If there is a lot of liquid leftover, use a cup to scoop some out, setting it aside in case you need to add some back after blending. Using an immersion blender, blend the beans until almost smooth. I like a little texture, so I don't blend them perfectly smooth. If too thick, add a little bit of the reserved water back to the beans and combine.
  4. OPTIONAL: For creamier beans, I like to mix in some shredded cheddar or a Mexican blend of shredded cheese after they've been blended. Serve and enjoy!