Slow Cooker Refried Beans

5 from 1 vote

Use dried beans to make the most creamy, flavorful refried beans. We promise that once you try these, you won't go back to canned!

Prep Time10

Cook Time8

Total Time8 10

Course: Side Dish

Cuisine: Mexican

Keyword: Slow Cooker Refried Beans

Servings: servings

Rinse 3 cups dried pinto beans under cold water and remove any debris. Place them in a 6- to 8-quart slow cooker.
Dice 1 medium yellow onion and finely mince 1 medium jalapeno and prepare 4 teaspoons minced garlic. Add them to the slow cooker alongside the beans.
Pour in 9 cups water and add 1 teaspoon salt, stirring to combine. Cover with the lid and cook on low for 8 to 10 hours, or until the beans are very soft.
Drain the beans in a colander, reserving some of the cooking liquid. Transfer the beans to a food processor or return them to the slow cooker. Use a food processor or a potato masher to puree the beans to your desired consistency, adding reserved cooking liquid as needed for a smoother texture.
Using a food processor or a potato masher, puree the beans.
Stir in 1/2 cup salted butter until completely melted. Serve hot and enjoy!