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!
Post may include affiliate links, which means if you click on a link and purchase something, you won’t pay anything extra but it will help support this blog.
I love homemade refried beans, especially if they're homemade refried black beans. My go-to refried black beans recipe is super yummy but it's also super messy with all that simmering on the stovetop.
I always had to do a serious wipedown of the stove once I was done because those refried black beans would bubble and sputter and spit everywhere. It was worth it of course, but once I figured out how to make a similar recipe in the slow cooker—and whip up a far bigger batch (hello, leftovers!)—I never went back to those stovetop homemade refried black beans.
Granted, this recipe for slow cooker refried black beans requires some planning as they take 8 to 10 hours to get all soft and creamy. I often make them the day before because it's the only way to ensure they'll be ready by dinnertime (because I forget to start them until noon).
But if you're a morning person, you can totally get these refried black beans done the same day you plan to pair 'em with those Instant Pot Cafe Rio sweet pork tacos.
Don't let the lengthy slow cooking time deter you from making these homemade refried black beans. They're super easy and the list of ingredients is short, especially if you're like me and don't consider spices to be "real" ingredients. We're talking dry pinto beans, beef bouillon, garlic salt, onion, butter, diced green chilies and cumin. That's it!
Oh, a hand blender is super helpful—for reals super helpful—because it makes blending the beans to your desired consistency a far less messy process. And we all know I'm all about less messy (and less dishes).
Printable recipe below. Enjoy!
- 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
- Rinse pinto beans to clean. Drain and place in slow cooker. Fill slow cooker almost to the top with water (about ¾ full).
- Crush beef bouillon cubes evenly over water; follow with garlic salt.
- 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).
- Strain beans, reserving liquid. Place beans back in slow cooker; add butter, chilies, cumin and some of the reserved liquid.
- 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.
- Serve hot. Refrigerate leftovers in an airtight container for up to a week.