Can I use canned beans instead of dried?

While you can use canned beans in a pinch, the result won't be the same. The slow cooking process allows dried beans to absorb flavors deeply while developing their own. If using canned, reduce water to 1 cup and cooking time to 2-3 hours on low.

Why did my beans take longer than 10 hours to soften?

Bean cooking time can vary based on their age. Older beans take longer to soften. If your beans aren't soft after 10 hours, continue cooking and check every 30 minutes. For very old beans, adding ¼ teaspoon of baking soda can help speed up the softening process.

Can I double this recipe?

Absolutely! Just make sure your slow cooker has sufficient capacity (at least 8-quart size for doubling). The cooking time remains the same, but you may need to work in batches when mashing or processing.

Are these beans gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure to check your garlic if using pre-minced from a jar, as some brands add preservatives that contain gluten.

Slow Cooker Refried Beans Recipe

Name: Slow Cooker Refried Beans Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 3 cups dried pinto beans; 1 medium yellow onion, diced; 1 medium jalapeno, stemmed and minced; 4 teaspoons minced garlic; 9 cups water; 1 teaspoon salt; 1/2 cup salted butter

Description

A hearty and flavorful side dish, these slow-cooked refried beans are rich, creamy, and perfect for tacos, burritos, or as a standalone dip. Made with simple ingredients, the recipe offers an easy, hands-off approach for an authentic homemade taste.

Ingredients

Units Scale

For the Beans:

3 cups dried pinto beans
1 medium yellow onion, diced
1 medium jalapeno, stemmed and minced
4 teaspoons minced garlic
9 cups water
1 teaspoon salt

For Finishing:

1/2 cup salted butter

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Instructions

Prepare the Beans
Rinse 3 cups of dried pinto beans under cold water, picking out any debris. Place the cleaned beans in a 6- to 8-quart slow cooker.
Add Aromatics
Dice 1 medium yellow onion, finely mince 1 medium jalapeno, and prepare 4 teaspoons of minced garlic. Add these aromatic ingredients to the slow cooker along with the rinsed beans.
Cook the Beans
Pour 9 cups of water into the slow cooker, then add 1 teaspoon of salt. Stir the mixture gently, cover the slow cooker with its lid, and set it to cook on low for 8 to 10 hours, or until the beans are very soft.
Mash or Puree Beans
Once cooked, drain the beans using a colander, reserving some of the cooking liquid. Transfer the beans either back into the slow cooker or to a food processor. Mash or puree the beans to achieve your desired level of smoothness, adding the reserved cooking liquid as necessary for a creamier texture.
Finish with Butter
Stir in 1/2 cup of salted butter, ensuring it melts thoroughly into the mashed beans. Serve the refried beans hot and enjoy!

Notes

If you’d like a spicier kick, you can keep the seeds in the jalapeno or add a pinch of cayenne pepper during cooking.
The mashed beans can be kept chunky or completely smooth, depending on your preference.
For extra flavor, consider seasoning the cooked beans with a dash of cumin or chili powder.
These refried beans can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 Serving
Calories: 290kcal
Sugar: 2g
Sodium: 380mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 10g
Cholesterol: 22mg