This is a healthy alternative for the typical saturated fatty refried beans. Don't let the time scare you off. I soak them while I sleep and cook them during the day, so by dinner it is only 10 minutes from stove top to table. Not much longer than preparing a processed can product.

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Recipe Summary

prep:
10 mins
cook:
8 hrs 5 mins
additional:
8 hrs
total:
16 hrs 15 mins
Servings:
18
Yield:
6 cups
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beans in a slow cooker and cover with 8 cups water; soak for 8 to 10 hours.

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  • Drain and rinse beans and return to slow cooker; top with 8 cups fresh water.

  • Cook beans on Low for 8 to 10 hours. Drain.

  • Combine 1/2 cup water, beans, olive oil, salt, and pepper in a skillet over medium heat; mash beans to desired consistency.

Nutrition Facts

132 calories; protein 6.9g; carbohydrates 20.1g; fat 2.6g; sodium 75mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/24/2015
This is a good method. The overnight soak - cook on low is great. This recipe needs more salt. Also, you don't need the oil at all. I prefer the beans more whole so I didn't smash / mash them but they are good like that. I just prefer to not use any fat to refry the beans. Read More
(8)

Most helpful critical review

Rating: 3 stars
02/08/2020
I make this daily. Somehow the "Chef" went to far. I'm still trying to understand what the oil, salt and leaf are for. It's so much simpler than you might think. Plus all the extra stuff can easily be added later or even per serving. Not everyone wants the same unnecessary twist on food the " Chef" does. Komaki Read More
(1)
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/24/2015
This is a good method. The overnight soak - cook on low is great. This recipe needs more salt. Also, you don't need the oil at all. I prefer the beans more whole so I didn't smash / mash them but they are good like that. I just prefer to not use any fat to refry the beans. Read More
(8)
Rating: 5 stars
01/26/2015
I made these with Italian barlotti beans because I don't have pinto beans available to me. I enjoyed the ease and healthiness of having refried beans without all the additives and sodium with store-bought. They were delicious on my tacos and burritos. Thank you Melissa Lindsey Gibson for the recipe. Read More
(6)
Rating: 5 stars
05/03/2016
Easy healthy tastes very natural. I love it! Read More
(4)
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Rating: 4 stars
01/23/2018
I added a few chunks of onion and a few cloves of garlic when starting to slow cook to add a little more healthy flavoring. YUM! Read More
(2)
Rating: 3 stars
02/07/2020
I make this daily. Somehow the "Chef" went to far. I'm still trying to understand what the oil, salt and leaf are for. It's so much simpler than you might think. Plus all the extra stuff can easily be added later or even per serving. Not everyone wants the same unnecessary twist on food the " Chef" does. Komaki Read More
(1)
Rating: 4 stars
05/23/2018
The beans are easy to prepare. I added diced jalapeno and onions to the slow cooker. I didn't mash them since they were great as is. Read More
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Rating: 5 stars
02/15/2018
So simple delicious and healthy! Beans are perfectly tender! Thanks so much! Read More
Rating: 5 stars
12/08/2019
Add extras so it becomes personal to your taste I added one green chile pepper for beans with a kick and a spoonful of Knorrs chicken flavor and dash of cumin and garlic powder because that s how I make my beans on the stovetop. Basically I copy my usual way onto the crockpot. The soaking of the beans is new for me but the beans are super good. Read More
Rating: 5 stars
06/06/2019
I always go to Pollo Loco to get this but I decided to make it myself for the first time ever and guess what! Super easy and I enjoyed it for lunch today. Read More
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