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A bowl of refried beans sitting next to a Crock-pot and a small bowl of salsa.
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5 from 6 votes

Crock-pot Refried Beans

Course Snacks, Sides, & Appetizers
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8 hours
Mashing Time 5 minutes
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 172kcal
Author Kristine Underwood

Ingredients

  • 6 cups of water
  • 2 cups pinto beans (dry, not canned)
  • 1/2 white or yellow onion roughly chopped
  • 2 tsp garlic, minced (or 2 cloves, chopped)
  • 1/2 jalapeno, seeded (sliced in large pieces)
  • 1-1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/4 tsp cumin

Instructions

  • Combine all ingredients in the Crock-pot and cook on high for 8-10 hours.
  • Once fully cooked, pour beans through a strainer to drain and retain 1/2 cup liquid to add back in if necessary.
  • Toss beans and veggie pieces back in the crock and mash with a potato masher, adding in some bean water if needed for consistency. For a smoother consistency process beans (and veggies) in a food processor or with an immersion blender.
  • Serve immediately as a side or in your favorite Mexican dishes.
  • Store in an airtight container for 5 days or freeze for up 3 months.
Nutrition
Serving: 1 serving | Calories: 172kcal | Carbohydrates: 31g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 161mg | Potassium: 690mg | Fiber: 8g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 3mg