Slow Cooker Refried Pinto Beans from Dried Beans

Prep: 15 minCook: 5 hr24 servingsmediumAmerican
Slow Cooker Refried Pinto Beans from Dried Beans

Homemade refried beans made from dried pinto beans in a slow cooker, seasoned with cumin, garlic salt, and jalapeño for authentic Mexican flavor. The beans cook slowly until tender, then get mashed to your preferred consistency with their cooking liquid. Perfect as a side dish for tacos, burritos, or Mexican dinners. This version allows you to control the texture and sodium content while being much more economical than canned beans.

VeganVegetarianGluten-FreeDairy-FreeNut-Free

Ingredients

24 servings
  • 2 pound pinto beans, dry
    black beans1:1vegetarianmexican

    same cooking time

    Full guide →
  • 1 onion, peeled and chopped
  • 12 cups water
  • 2 tsp salt
  • 1 tsp garlic salt
  • 1 tsp cumin
  • 2 tsp pepper
    chipotle pepper1:1spicysmoky

    adds smoky flavor

  • 1 jalapeño pepper, deseeded
    chipotle pepper1:1spicysmoky

    adds smoky flavor

Instructions

  1. 1

    Thoroughly rinse the beans and place in crockpot with all other ingredients

  2. 2

    Cook on HIGH for 4-5 hours or LOW for 8-10 hours until beans are very soft

  3. 3

    Use a slotted spoon to scoop cooked beans into another bowl

  4. 4

    Mash beans with a potato masher until desired consistency is reached

  5. 5

    Add cooking liquid as needed to achieve preferred texture

  6. 6

    Continue mashing until all beans are processed

  7. 7

    Store in containers for freezer until ready to use

  8. 8

    To serve, thaw in refrigerator and reheat gently in saucepan until heated through

Tips

Tip 1

Cut onion in half if you want the flavor but plan to remove it later, or chop it to keep in the final beans

Tip 2

Use a potato masher rather than food processor for better texture control and to avoid over-processing

Tip 3

Add cooking liquid gradually when mashing to achieve your preferred consistency

Good to Know

Storage

Freeze cooked beans in portions for up to 6 months

Make Ahead

Cook beans up to 3 days ahead and refrigerate, or freeze for longer storage

Serve With

Reheat gently in saucepan with a little liquid if needed

Common Mistakes

Watch

Don't skip rinsing beans thoroughly to remove debris and reduce cooking foam

Watch

Add cooking liquid gradually when mashing to avoid making beans too thin

Substitutions

pinto beans→
black beans1:1vegetarianmexican

same cooking time

Full guide →
jalapeño pepper→
chipotle pepper1:1spicysmoky

adds smoky flavor

Find more substitutions →

FAQ

Can I use canned beans instead of dried?

Yes, but reduce cooking time to 2-3 hours and use less liquid since canned beans are already cooked and contain moisture.

How long do these beans keep in the refrigerator?

Cooked refried beans will keep in the refrigerator for up to 4 days in a covered container.

Can I freeze these beans in individual portions?

Yes, freeze in meal-sized containers for up to 6 months. Thaw overnight in refrigerator before reheating.