Not Fried Crock Pot Refried Beans

Crock pot Refried Beans

When it comes to refried beans I have nothing against the canned ones I just prefer to make my own.  I like that I can adjust the flavor to suit my families needs and honestly I think they taste better.  I have been known to grab a can of them when I am in a hurry and out of them in the freezer but I just prefer my own.  A big bonus is that they are not actually refried which cuts down on the fat content and leaves them as a huge powerhouse in the protein department.

To start with I soak my beans.  It’s something I have been taught to do but I am told that if you don’t soak them it won’t make a big difference.  You just have to cook them a little longer.  This really is a personal preference I feel.  One thing that is a must though before you start is to spread all your beans out on a cookie sheet and check for bad beans and rocks.  Yep I just said rocks.  It’s not uncommon because of how beans are harvested to have one in mixed in.  Pull out any beans that are abnormal in color as well.

One of the perks of making your own refried beans is that you can adjust the flavor.  I love cumin so I tend to get carried away with that.  My family also likes them a bit spicy so I will toss in a tablespoon or so of  my dried green chilies.  You can achieve some heat by adding canned green chilies or jalapenos to your mixture when your mashing them.  Like the canned cilantro lime ones?  Toss in some finely chopped cilantro while your mixing and give a couple good limes a squeeze.  Once you get the base mixture down it becomes easy to replicate the canned flavors that your family loves.

Not Fried Crock Pot Refried Beans


  • 2 lbs pinto beans
  • 1 large onion, chopped
  • 4 Tbsp. jarred minced garlic
  • 2 Tbsp salt
  • 3 tsp cumin
  • water


  1. Begin by sorting your beans for abnormal colored beans and rocks.
  2. Place beans, 1 tsp of cumin and 1 Tbsp of salt in crock pot. Cover your beans entirely with water with extra at the top. The dried beans will soak it up. Let sit for 12-16 hours.
  3. Drain the water off of your beans and return beans to empty crock pot.
  4. Add chopped onion, minced garlic 1 Tbsp salt and 2 tsp cumin to your beans.
  5. Add enough water to once again cover your beans.
  6. Cook on low for 8-12 hours. Beans are done when cooked all the way through.
  7. Drain off water reserving up to 2 cups of water (this will vary according to what consistency you like your beans to be).
  8. At this point there are a variety of ways to mash your beans. I like to use my stand mixer but you could also use a potato masher, immersion blender or hand held mixer.
  9. Use reserved water while mashing to achieve desired consistency. I like ours pretty thick so I try to use as little water as possible.
  10. Taste for flavor and add additional seasoning (garlic powder, cumin, salt, onion powder).
  11. Serve warm.
  12. Let cool completely before portioning out into freezer bags for later use.

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  1. Definitely a fan of the slow cooker refried beans here too! I always make a big batch and then freeze for later. Tastes a lot better than canned, and you can customize flavors to your liking, but I’m likely preaching to the choir here. 🙂

  2. I make my own refried beans all the time, but have never done them in a crockpot. Thanks for the low-fat recipe!

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