Do I need to soak the beans before putting them in the slow cooker?

No, that's the beauty of this recipe! The long cooking time eliminates the need for pre-soaking. However, if you want to reduce cooking time slightly, you can soak them overnight, drain, and then proceed with the recipe using 7 cups of water instead of 9.

Can I make these beans spicier?

Absolutely! Leave the seeds in your jalapeño for more heat, add an extra jalapeño, or incorporate some cayenne pepper or hot sauce at the end. You can also add a diced serrano pepper for an extra kick.

Why are my beans still hard after cooking?

This could be due to very old beans (they get harder as they age), high mineral content in your water, or adding salt too early. Try extending the cooking time, and if they're still firm, next time use filtered water and ensure your beans are from a source with good turnover.

Can I use a regular pot instead of a slow cooker?

Yes, you can make these on the stovetop. Soak the beans overnight, then simmer in a large pot for about 2-3 hours until tender. Continue with mashing and adding butter as directed.

Slow Cooker Refried Beans Recipe

Description

A creamy, flavorful, and incredibly easy recipe for slow cooker refried beans. This dish is perfect as a side, a filling for tacos, burritos, or as an appetizer dip. The slow cooking process allows the beans to become tender and packed with savory flavor. Customize the seasoning and texture to your liking!

Ingredients

Units Scale

Beans and Vegetables

3 cups dried pinto beans
1 medium yellow onion, diced
1 medium jalapeño, stemmed and minced
4 teaspoons minced garlic

Liquids and Seasoning

9 cups water
1 teaspoon salt
1/2 cup salted butter

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Instructions

Prepare the Beans
Rinse 3 cups of dried pinto beans under cold tap water, ensuring any debris is removed. Transfer the cleaned beans into a 6- to 8-quart slow cooker.
Add Vegetables and Seasoning
Dice 1 medium yellow onion and finely mince 1 medium jalapeño and 4 teaspoons of garlic. Add these ingredients into the slow cooker along with the beans.
Add Water and Cook
Pour 9 cups of water into the slow cooker, then season with 1 teaspoon of salt. Mix everything gently, cover the slow cooker with its lid, and set it to cook on low for 8 to 10 hours. The beans should be very soft by the end of the cooking process.
Drain and Puree
Once the beans are cooked, drain them in a colander, ensuring to reserve some of the cooking liquid. The liquid will be used later for adjusting the consistency. Transfer the beans to a food processor or back into the slow cooker. Puree the beans to your desired consistency using a food processor or a potato masher. Gradually add the reserved cooking liquid to make the beans smoother if needed.
Incorporate Butter
Stir in 1/2 cup of salted butter into the warm refried beans. Mix until the butter has completely melted and is evenly incorporated. Serve the beans hot as a side or main dish, and enjoy!

Notes

You can adjust the texture of the beans to your preference: keep it chunky or blend until smooth.
If you prefer spicier beans, leave in the jalapeño seeds or include an additional jalapeño.
Store leftover refried beans in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water to regain the creamy texture.
For a vegan alternative, replace the butter with a plant-based butter or omit it entirely.

Nutrition

Serving Size: 1 serving (approx. 1/6 of the recipe)
Calories: 260
Sugar: 2g
Sodium: 410mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 9g
Protein: 10g
Cholesterol: 30mg