These slow cooker refried beans are the easiest part of an authentic Mexican meal, with a jalapeño kick. Just toss everything in a crock pot, then strain and blend and voila! Magically delicious refried beans.

How to make slow cooker refried beans

Eric’s birthday was this weekend. I decided to make him some Mexican food, because you can never go wrong with those same 10 ingredients that all Mexican food is made from. (Tortillas, meat, beans, cheese, etc.) I really don’t blame them for not expanding their repertoire. Why mess with perfection? (They really missed the boat on desserts though.)

Slow Cooker Refried Beans

I made chicken flautas with pico de gallo and avocado cream sauce, horchata, and these beautiful refried beans.

It was heavenly. It was a bit labor intensive, but it was worth it. Everything becomes a little more complicated when you are cooking an elaborate meal but still have to nurse your baby every few hours. I learned that making horchata while nursing an infant results in a lot of rice on the floor.

These refried beans were the easiest part of the meal. You just toss everything in a crock pot, then strain and blend and voila! Magically delicious refried beans. I love that they have a bit of a kick to them from the jalapeno. Happy birthday Eric!

Originally published April 29, 2013


Refried Beans (Slow Cooker)

5 from 3 votes
Prep: 10 minutes
Cook: 8 hours
Total: 8 hours 10 minutes
Servings: 15
These refried beans are super easy. You just toss everything in a crock pot, then strain and blend and voila! Magically delicious refried beans with a bit of jalapeno kick!


  • 1 onion, peeled and quartered
  • 3 cups dry pinto beans, rinsed (or a mix of pinto and black)
  • 1/2 jalapeno pepper, fresh, seeded and chopped
  • 2 tablespoons minced garlic
  • 3 teaspoons salt
  • 1 & 3/4 teaspoons black pepper, fresh ground
  • 1/8 teaspoon ground cumin
  • 9 cups water


  • Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on high for 8 hours, adding more water as needed. If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  • Once the beans have cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. I used an immersion blender for this step. If you don't have one, use a regular blender. Put them all in if you want it really smooth, or put a portion of the beans into the blender, then mash with the remaining whole beans. Season with additional salt to taste.



Serving: 0.5cup | Calories: 139kcal | Carbohydrates: 25g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 477mg | Potassium: 557mg | Fiber: 6g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg
Course: Side Dish
Cuisine: Mexican
Calories: 139
Keyword: beans, refried, slow cooker
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!


Categorized as , , ,

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

You May Also Like...


  1. I am so happy this popped up today. Paul is going full on vegan and most refried beans aren’t. So this is perfect! 😁

    1. WHATTTT vegan for real?? I’m glad you found a recipe for him, I can’t believe he’s doing vegan!

  2. Looks delicious.. Trying them today! Do you take the onion out after or blend it with the beans?

    1. Hi Stacy! I just blend it right up with the beans! I like it smooth :) Happy cooking!

  3. I’m sure Eric was very happy with his birthday meal! You are amazing Karen!

    I love this recipe. I made a big pot of a recipe very similar to this a couple weeks ago, then divided it up into quart size ziplock bags so I would have refried beans handy whenever I need them. I hate going to the grocery store. Even though the grocery store is directly across the street.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.