Easy Crockpot Refried Beans

Okay, so technically, these aren’t “refried” beans. They’re not fried once, let alone twice. But they taste awesome, and are the perfect accompaniment to any Mexican or Spanish dish, like carnitas or enchilada chicken bowls.

Beans are great for you. They’re full of protein and fiber, they’re cheap, and if you know how to cook them, they taste great, too. The following recipe is really basic, but can be doctored up however you want. You can add hot sauce before or after cooking, you can add some bacon drippings in there for extra flavor, or top it with cheese, onions and cilantro. However you want to eat these, be my guest. I don’t recommend having beans be your only protein source at a meal, but this would make a great filling for beef & bean burritos, enchiladas, or Mexican pizzas.

Crockpot Refried Beans

Serves 8
Prep time 5 minutes
Cook time 6 hours
Total time 6 hours, 5 minutes
Website Crockpot "Refried" Beans


  • 2lb dry pinto beans
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 2 tablespoons salt
  • freshly ground black pepper
  • 2 teaspoons cumin
  • 10 cups hot water


Step 1
Rinse the beans in a colander and pick out any bad looking beans. Add to a large crockpot.
Step 2
Add the remaining ingredients to the crockpot. Pick out any beans that float once the water is added.
Step 3
Cook on high for 4 hours and low for 2 hours (or just cook on low for 7 hours).
Step 4
Remove about half of the remaining liquid, and using a potato masher or immersion blender, mash/blend the cooked pinto beans. Season with additional salt, pepper or even hot sauce if desired.

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