Slow Cooker Refried Black Beans
Prep time
Cook time
Total time
These slow cooker refried black beans are so good, you'll want to make them every Taco Tuesday. Good thing they're easy and require only a handful of ingredients! Makes a fairly large batch.
Recipe type: Side Dish
Cuisine: Mexican
Serves: 12
  • 3 cups dry black beans
  • 5 beef bouillon cubes (or chicken if easier)
  • 1 T garlic salt
  • ½ medium yellow onion (don't dice or chop; simply peel off outer layer)
  • ½ cup salted butter
  • 1 (4-oz) can diced green chilies
  • 1 T cumin
  1. Rinse pinto beans to clean. Drain and place in slow cooker. Fill slow cooker almost to the top with water (about ¾ full).
  2. Crush beef bouillon cubes evenly over water; follow with garlic salt.
  3. Place onion in slow cooker and cook on low, stirring a couple times during cook time, until beans are soft, about 8 to 10 hours. Add water if necessary (beans absorb water).
  4. Strain beans, reserving liquid. Place beans back in slow cooker; add butter, chilies, cumin and some of the reserved liquid.
  5. Use hand blender to mash beans. Add reserved liquid and continue to blend until desired consistency. Leave beans a little on the runnier side as they thicken rather quickly.
  6. Serve hot. Refrigerate leftovers in an airtight container for up to a week.
Recipe by Half-Scratched at