Basic Crock Pot Refried Beans

Prep Time
Cook Time
Ready In

"Easy to cook with a mild flavor, feel free to spice this one up as hot or spicy as you like with more chopped chiles, chipotles, salsa, what have you."

Original recipe yields 8-12 servings


  • Serving Size: 1 (94 g)
  • Calories 109.8
  • Total Fat - 8.2 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 12.4 mg
  • Sodium - 665.5 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 1.2 g
  • Sugars - 0.6 g
  • Protein - 3.9 g
  • Calcium - 29.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

Step 1

Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.

Step 2

In the morning, drain and rinse beans (discarding soaking water).

Step 3

Return beans to crock pot, and add 6 cups water and the salt.

Step 4

Cover and cook on low for 10-12 hours or until beans are nice and tender.

Step 5

Drain cooked beans, reserving cooking liquid.

Step 6

Mash beans and return to crock (or may mash in the crock pot).

Step 7

In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot.

Step 8

Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.

Step 9

Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed).

Step 10

Adjust salt, if necessary, before serving.

Step 11

Garnish with cheese or chopped onion, if desired.

Tips & Variations

No special items needed.



Great easy recipe for mild lighter Refried Beans! I made these for Cinco de Mayo. I used the lard option. I really enjoyed these, but they needed a tad more flavor and spice. I did add some extra garlic salt. I think some lime juice would have done the trick, but sadly I was out of limes. I made a ton of frozen burritos with lefovers of this, Mexican rice, cheese and Tapatio hot sauce. Thanks for the recipe Sue!

review by:
(13 May 2013)