Slow Cooker Refried Beans

If you want to turn this into a big batch of bean dip, add the following: 2 cups salsa 2 cups shredded Colby Jack cheese 2 cups shredded pepperjack cheese 8 oz. cream cheese 16 oz. sour cream 2 Tbls chili powder ½ tsp. ground cumin Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers!

Slow Cooker Refried Beans

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  • Prep Time


  • Total Time


  • Servings



  • 1

    onion, peeled and halved

  • 3

    cups dry pinto beans, rinsed

  • ¼-½

    fresh jalapeno pepper, seeded and chopped

  • 2

    tablespoons minced garlic

  • 3

    teaspoons salt

  • teaspoons fresh ground black pepper

  • teaspoon ground cumin (optional)

  • 5

    cups water

  • 4

    cups chicken broth


Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth 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. 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.


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