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Slow Cooker Refried Beans

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These Slow Cooker Refried Beans are simple to make and taste just like the best Mexican Restaurant’s Refried Beans! Grab some chips and dig in!

This Week’s Question Is:  Do You Prefer Refried or Whole Beans?

Our local Mexican restaurant has the best refried beans.  It’s seriously addictive stuff.  I think they’re hiding bacon in the mix, because once I get started, I can’t stop eating it.

Slow Cooker Refried Beans | Inspiration KitchenCrispy chip after chip after chip goes in the spicy Refried Bean Dip.  I dream about them bringing me refills until I seriously can’t eat any more. 🙂

Unless they want me to come live there 🙂  it was time to make it at home, don’t you think?

Slow Cooker Refried Beans | Inspiration KitchenThis bean dip, I’d argue is even better – they’re not refried!  w00t!  These are made in our trusty slow cooker – which makes everything taste better.

Set it and forget it.  That’s my kind of cooking.

Slow Cooker Refried Beans | Inspiration KitchenWhen you love something that much, you know you need to re-create it at home. 🙂  Because who doesn’t need bean dip in their life?  Seriously.

You all – I’d love to have a funny story for you today.  I really would.  But life has been crazy around here!  I had a photo shoot this week that was a blast and I’m feverishly getting ready for IFBC!

A bunch of us bloggers are going to meet up – and I am so excited to put faces to names!  But, I won’t forget you that can’t come…I’ll try to bring you some good things from the conference.  Recipes, ideas and new ingredients.  So fun – I wish you all were coming!

Enjoy!

Slow Cooker Refried Beans | Inspiration Kitchen
Print Recipe

Slow Cooker Refried Beans

The Slow Cooker Refried Beans are better than you can get at your local Mexican restaurant - with a great consistency, packed with flavor and they're not refried!
Course: Sides
Author: Kristi

Ingredients

  • 3 cups dried pinto beans rinsed
  • 1 onion peeled and quartered
  • 1/2 fresh jalapeno pepper chopped, seeds and membranes removed
  • 2 tablespoons minced garlic
  • 3 to 5 teaspoons salt * see note
  • 2 teaspoons ground black pepper
  • 1/4 teaspoon cumin
  • 9 cups water

Optional

  • 1/8 to 1/2 cup reserved refried bean water * see note
  • 1/4 to 1/2 cup shredded cheddar cheese

Instructions

  • Place pinto beans, onion, jalapeno pepper, garlic, salt, black pepper, cumin and water in a slow cooker. Cook on high heat for 8 hours.
  • Drain beans, reserving water. Set water aside. Using a hand mixer, mix beans until you reach the desired consistency. Use the reserved bean water to reach desired consistency.
  • Serve, topped with cheddar cheese, if desired.

Notes

*I started with only using 3 teaspoons of salt while cooking the beans. After cooking, I added salt one teaspoon at a time, and ended up adding 2 additional teaspoons (for a total of 5 teaspoons). Only add salt to your taste preference - so add it slowly!
**Also, reserve the water from the beans and use the reserved bean water to get the final beans to the consistency you want.

Recipe modified from All Recipes @ Refried Beans Without The Refried.

Slow Cooker Refried Beans

Comments

  1. mimi says

    huh! I’ve never thought of cooking beans in a slow cooker! Great idea! I usually puree mine in a food processor – never thought of using a mixer either! You are so smart!

    Reply

  3. [email protected] in the Kitchen says

    Anything Mexican always has my attention and this looks like a great idea!! And I LUV the adorable towel that is showcasing it. Is it one of your creations?? You are so talented girl!! I hope you have a BLAST at the food conference Kristi! And I wish I was going too!! Maybe next year. Now if there were some way I could convince you to go to BYBC in SLC in February that would be awesome!!! 🙂

    Reply

  4. Monica says

    I love beans but for the longest time, I wasn’t really completely sure what refried beans were/how they were made! The slow-cooker idea is wonderful (I am excited to use it this weekend for some pulled pork) and it seems so easy. Tasty, hearty and healthy is the best!

    Reply

    • Kristi says

      Thanks Johlene! I love refried too! And, thanks for following me on Instagram. I have *got* to get better about posting there. I don’t want you bored. 🙂

      Reply

  7. [email protected] says

    Oh my gosh, I LOVE refried beans! I’ve never made in them in the crock-pot before, but I’m thinking that has to change! I’ll bet it fills your house with the most amazing Mexican-food smells. 🙂

    Reply

    • Kristi says

      It does Sarah – and believe it or not, I was craving these beans so bad last night (and we’d already eaten them a few days ago), so we ate out @ Mexican food last night because I didn’t have time to make them. Hahaha!

      Reply

  8. Kelly says

    Oh my gosh, refried beans are so addictive and making them in the slow cooker is such a great idea! Set and forget is totally my kind of cooking 🙂 Yay, so excited for you – hope you have a great time at IFBC and can’t wait to hear all about it 🙂

    Reply

  10. Gayle @ Pumpkin 'N Spice says

    I’m in love with these refried beans, Kristi! They look amazing! I always dip my chips into them, too. Sadly, my husband doesn’t like them, but that just means more for me! I love that you made these in the slow cooker! I will definitely have to try this out. Pinned!

    Reply

  11. Juliana says

    Oh Kristi, this refried beans look great…creamy and so tasty…yes, I need to start to use my slow cooker, which has not seen any light for ages…Thanks for this simple recipe…
    Have a wonderful weekend 😀

    Reply

    • Kristi says

      Thanks for the pin Chelsea – I swear I am addicted to beans – I love this dip so much, I think I could have it every day as an appetizer. 🙂 And crockpot meals – they rock!

      Reply

  21. Shelley @ Two Healthy Kitchens says

    These sound delicious! To answer your question: I love BOTH refried beans and whole beans – depends on the application, I guess! But the seasonings in these just look so good – really puts them over the top! And you know I love slow cooker recipes! This is going straight to my must-try list! Pinning, no doubt! 😀

    Reply

    • Kristi says

      I think you’re absolutely right Ally! I once asked them if they use “pig fat” 🙂 and they said “Si!” with an anxious nod! Hahaha!

      Reply

  25. Denise says

    I found this yesterday and made it overnight for a work party today and it is even better than expected. Everything that has been said about it is true. It is delicious, easy, and tastes like home made Mexican refried beans. For any food purist who doesn’t want it labeled “refried” as it isn’t actually fried, call it “Better than refried bean dip” because it truly is. Everyone loved it and started eating it at 8 am this morning. Thanks!

    Reply

    • Kristi says

      Thank you Denise! I am *so* glad you and your colleagues liked it! It is one of our favorites, and to have you come back to tell me that you tried it and loved it, is the best compliment ever!

      Reply

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