How to Make {the BEST} Refried Beans in the Crock Pot

Making your own refried beans saves a lot of money. Have you seen how cheap a bag of beans is? It is about a dollar and you can get several cans worth of refried beans from one bag. I never really thought any one kind of refried beans were any better than the next until I tried this recipe a few years ago. These are so, so good. Seriously. I could eat these by the spoonful. Not saying I have or anything :) I haven’t bought a can since finding this recipe!

Just plop the beans into the crockpot to soak in water overnight, rinse them and then let it cook for about 5 hours. Add your spices, butter and maybe some cheese and you’ve got refried beans. I like to separate mine into 1 2/3 cup portions and freeze them to pull out as needed.  It is so easy to make these and it is nice that you can get several cans worth from one batch.


Refried Beans in the Crock Pot

Refried Beans in the Crock Pot


  • 3 cups dry pinto beans
  • 3 tablespoons butter
  • 5 jalapeño rings
  • 1/2 tablespoon real salt
  • 1/2 tablespoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1 tablespoon chili powder
  • 1 cup cheese (optional)


  1. Rinse the beans and sort out any that look questionable. Put them in a 4 quart crock (turned off), cover with water and leave them to soak overnight.
  2. Rinse the beans again and cover them so that they have several inches of water above the level of the beans. Cook on high for about 5-6 hours, or until they smash easily between your fingers. Check periodically to make sure that the beans are still covered with water. If you need to add more, make sure to add really hot water. Drain any bean cooking liquid when they're done and save it.
  3. Once the beans are cooked, put them into a food processor and add the remaining ingredients. Puree in the food processor, adding the leftover cooking liquid you saved if you want them to have a thinner texture. Recipe from The Cottage Sisters
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