Mexican Style Crock Pot Refried Beans

Why You’ll Love This Recipe

This recipe is hands-off and budget-friendly, using simple ingredients to create deep, authentic flavor. The slow cooker does all the work, transforming dried beans into a smooth, delicious dish. They’re versatile, freezer-friendly, and far better than store-bought versions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

dried pinto beans
onion, chopped
garlic, minced
jalapeño (optional)
chicken broth or water
cumin
chili powder
salt
black pepper
bay leaves
olive oil or lard

Directions

Rinse and sort the dried pinto beans, removing any debris.

Place the beans in the crock pot along with chopped onion, garlic, jalapeño (if using), cumin, chili powder, bay leaves, salt, and black pepper.

Pour in enough chicken broth or water to cover the beans by a few inches.

Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the beans are very tender.

Remove the bay leaves.

Using a slotted spoon, transfer the beans to a bowl, reserving some of the cooking liquid.

Mash the beans using a potato masher or blend slightly for a smoother texture, adding reserved liquid as needed to reach your desired consistency.

Stir in olive oil or lard for extra richness and flavor.

Taste and adjust seasoning if needed.

Serve warm as a side dish or use in tacos, burritos, or bowls.

Servings and timing

Servings: 6–8 people
Prep time: 10 minutes
Cook time: 8–10 hours (low) or 5–6 hours (high)
Total time: 8 hours 10 minutes – 10 hours 10 minutes

Variations

Add cooked bacon for a smoky flavor.
Use vegetable broth for a vegetarian version.
Add a squeeze of lime juice for brightness.
Make it spicy with extra jalapeño or chili flakes.
Blend completely for ultra-smooth refried beans.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4–5 days.

Reheat on the stovetop or in the microwave, adding a splash of water or broth to loosen the texture.

These beans freeze well for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Do I need to soak the beans first?

No, this slow cooker method works without soaking, though soaking can reduce cooking time.

Can I use canned beans?

Yes, but reduce cooking time significantly and adjust liquid.

How do I make them creamier?

Mash thoroughly and add a bit of fat like oil or lard.

Can I make them vegetarian?

Yes, use vegetable broth and olive oil instead of lard.

Why are my beans still hard?

They may need more cooking time or fresher beans.

Can I add cheese?

Yes, cheese can be mixed in or sprinkled on top when serving.

What can I serve with refried beans?

Tacos, burritos, rice, or as a dip with chips.

Can I freeze refried beans?

Yes, they freeze very well for later use.

How do I thicken the beans?

Mash more beans or reduce excess liquid.

Can I make them spicy?

Yes, add jalapeños, chili powder, or hot sauce to taste.

Conclusion

Mexican Style Crock Pot Refried Beans are a simple, flavorful staple that’s easy to prepare and incredibly versatile. With their creamy texture and rich taste, they’re a perfect addition to any meal or a delicious dish on their own.

Mexican Style Crock Pot Refried Beans

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Creamy and flavorful refried beans made easily in the crock pot with simple ingredients and bold spices. These slow-cooked beans are rich, comforting, and perfect for a variety of meals.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 8-10 hours
• Total Time: 8 hours 10 minutes - 10 hours 10 minutes
• Yield: 6-8 servings
• Category: Side Dish
• Method: Slow Cooker
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

• Dried pinto beans
• Onion, chopped
• Garlic, minced
• Jalapeño (optional)
• Chicken broth or water
• Cumin
• Chili powder
• Salt
• Black pepper
• Bay leaves
• Olive oil or lard

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Instructions

1. Rinse and sort dried pinto beans, removing debris.
2. Add beans, onion, garlic, jalapeño, cumin, chili powder, bay leaves, salt, and black pepper to the crock pot.
3. Pour in enough broth or water to cover beans by a few inches.
4. Cover and cook on low for 8–10 hours or high for 5–6 hours until beans are tender.
5. Remove bay leaves.
6. Transfer beans to a bowl with a slotted spoon, reserving cooking liquid.
7. Mash beans to desired consistency, adding reserved liquid as needed.
8. Stir in olive oil or lard for richness and adjust seasoning.
9. Serve warm or use in other dishes.

Notes

• Use vegetable broth for a vegetarian version.
• Add bacon for a smoky flavor.
• Squeeze lime juice for brightness.
• Store in the refrigerator for up to 5 days.
• Freeze for up to 3 months.
• Add liquid when reheating to adjust consistency.

Nutrition

• Serving Size: 1/2 cup
• Calories: 180 kcal
• Sugar: 1 g
• Sodium: 320 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 7 g
• Protein: 8 g
• Cholesterol: 0 mg