Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

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  • Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

139 calories; 0.5 g total fat; 0 mg cholesterol; 785 mg sodium. 25.4 g carbohydrates; 8.5 g protein; Full Nutrition

Reviews (1903)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2006
I will never buy refried beans again!!! The only thing I did different was using 1/2 Black Beans & 1/2 Pinto. My family thought they were better than anything bought! If you want to make a large batch of bean dip, after mashing the beans add:2 C.salsa, 2C.shredded Co-Jack cheese, 2C. shredded pepperjack cheese,8oz. creamcheese, 16oz. sourcream, 2T. chili powder, 1/2t. ground cumin...mix and let cook a couple hours longer so flavors can blend.Makes a huge batch so just freeze leftovers :) Read More
(1698)

Most helpful critical review

Rating: 3 stars
12/14/2010
I never thought I can make refried beans and this recipe made it possible for me. I would've given it more stars if it wasn't sooooo salty. We only used 3 teaspoons of salt and it was still pretty salty. So I think I'm going to try for just 2 tsps and I've also heard adding milk makes them creamier. Read More
(76)
2533 Ratings
  • 5 star values: 1956
  • 4 star values: 425
  • 3 star values: 100
  • 2 star values: 23
  • 1 star values: 29
Rating: 5 stars
11/23/2006
I will never buy refried beans again!!! The only thing I did different was using 1/2 Black Beans & 1/2 Pinto. My family thought they were better than anything bought! If you want to make a large batch of bean dip, after mashing the beans add:2 C.salsa, 2C.shredded Co-Jack cheese, 2C. shredded pepperjack cheese,8oz. creamcheese, 16oz. sourcream, 2T. chili powder, 1/2t. ground cumin...mix and let cook a couple hours longer so flavors can blend.Makes a huge batch so just freeze leftovers :) Read More
(1698)
Rating: 5 stars
11/23/2006
I will never buy refried beans again!!! The only thing I did different was using 1/2 Black Beans & 1/2 Pinto. My family thought they were better than anything bought! If you want to make a large batch of bean dip, after mashing the beans add:2 C.salsa, 2C.shredded Co-Jack cheese, 2C. shredded pepperjack cheese,8oz. creamcheese, 16oz. sourcream, 2T. chili powder, 1/2t. ground cumin...mix and let cook a couple hours longer so flavors can blend.Makes a huge batch so just freeze leftovers :) Read More
(1698)
Rating: 5 stars
10/01/2006
I make refried beans all the time and I thought I had my recipe down, but I have to say that though more simple with less ingredients than my own, these beans are THE BEST! The only change I made was I used chicken broth instead of water, which I believe made for richer and yummier tasting beans. Because of the chicken broth, I also reduced the amount of salt. This is how I will make my beans from now on! Read More
(1146)
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Rating: 5 stars
03/03/2007
These beans were delicious! I used to cook them in the Pot for 4 hours with only onion and salt...but WOW...THIS IS MY NEW RECIPE!! I only added 3 teaspoons of salt and will add only 1 tablespoon of garlic next time. I cooked them on High for 8 hours as called for in the recipe and they came out great!! After they were done cooking,I served a bowl to my husband ( frijoles de la hoya)and then I transferred some of the beans (along with some juice) to a pan and mashed them. I added a little bit of lard, a tad of milk and some cheese to make them creamy. The beans were PERFECT without adding lard,milk and cheese...I only added those ingrediants because I am mexican and that is how we have been refrying beans for generations. I couldn't break the habit :) I think next time I will try subsituting 2 cups of water for 2 cups of chicken broth. Read More
(827)
Rating: 4 stars
07/18/2007
Salty! Oh my gosh this is salty-3 tsp would have been enough. In the restaurant I use to work at we added 1 TBSP sugar and 1 TBSP chili powder (along with 1/4 cup oil or lard) Good way to cook them but wish I would have cut back on the salt. Read More
(417)
Rating: 5 stars
10/30/2006
Try using a hand blender to "mash" the beans while in the broth..you can ladel off some of the broth first if your concerned..you can use it to reheat/thin the bean another day. Freeze refried beans with the extra broth on top in a jar. Good way to have fast refried beans later. Read More
(406)
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Rating: 4 stars
03/11/2008
These turned out really good. My family ate them in bean burritos last night with chopped tomatoes, shredded lettuce, shredded cheddar, avocado, and sour cream. I omitted the jalapeno, otherwise they would've been too spicy for my 5 year old. To clarify, the halved onion completely disintegrates while cooking--I was worried about having a hunk of onion, but it works just the way it's written. Also, I used 1/2 of the salt--you can always add more salt once they are done, but I didn't. Once cooked, I poured the beans into a collander and allowed some of the juice to drain off, otherwise they would have been too wet for burritos. I then mashed them with a potato masher several good times, and they were great. Next time I make these, I'll try the black bean/pinto bean combo that others have suggested, and I may also add some reduced sodium taco seasoning instead of salt for more flavor. These are a fabulous substitute for canned refried beans, and I plan on freezing the leftovers for another meal--this does make a lot! Read More
(348)
Rating: 5 stars
10/31/2006
Delicious! I cut the salt to 2 1/2 tsp. and added a can of green chillies in place of the jalepenos. It turned out great! I will be making this often. Read More
(258)
Rating: 5 stars
02/07/2011
Having lived with a Mexican family (Jalisco) for over one year, I know what REAL refried beans should taste like, and this recipe takes the cake! Some changes I made to make it taste a bit more authentic is I did 1 whole jalapeno instead of half, 1/4 teaspoon cumin instead of 1/8, and added 3 tablespoons of paprika, and 2 tablespoons of extra virgin olive oil. I also cooked the 2 lbs of beans for 10 hours instead of 8 hours on high. Mi familia LOVED it! We will be making our "refried" beans this way from now on! ^_^ Also forgot to mention, the broth alone is fantastic for those whom participate in long-term water or juice fasting! Lots of natural protein, it's liquid, and it's delicious! Read More
(201)
Rating: 5 stars
03/08/2012
5 star recipe! I've made this a couple of times when I planned on serving tacos or enchiladas. Great time saver using the crock pot and a very simple recipe that yeilds fantastic results. Of course every cook personalizes a recipe to accomodate their family's taste so here's my changes: add three slices of bacon upped the cumin to 1 tsp chicken broth in place of the water cut the salt and adjusted to taste at the end. In place of the water I used the broth remaining from parboiling chicken for Chicken Enchiladas I from this site (fabulous recipe BTW) consisting of chicken stock celery green ortega chilis garlic cumin chili powder tomato sauce black peppercorns oregano and onions. This gives the beans an absolutely superb flavor! It's wonderful without my stock but using it gives this recipe an added boost. Read More
(169)
Rating: 3 stars
12/14/2010
I never thought I can make refried beans and this recipe made it possible for me. I would've given it more stars if it wasn't sooooo salty. We only used 3 teaspoons of salt and it was still pretty salty. So I think I'm going to try for just 2 tsps and I've also heard adding milk makes them creamier. Read More
(76)