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**Slow Cooker Refried "Healthy" Beans

Slow Cooker Refried Beans (healthier)

  • Cooking Time:

    8 hours
  • Servings:



1 onion, peeled and halved
3 c. dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 T. minced garlic
5 tsp. salt
1/8 tsp. cumin
1 1/2 tsp. fresh ground black pepper
9 c. water


  1. Soak the beans over night, rinse and clean.
  2. Place the beans, onions, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
  3. Combine with the water and stir.
  4. Cover. Cook on High for 8 hours, adding more water as needed.
  5. Once the beans have cooked, strain the broth into a bowl, and reserve, as you will need it.
  6. Smash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

NOTE: Depending on your slow cooker, if more that 3/4 cups of water evaporates, it is crocking too high, you may want to turn to low.

Serving: If desired, top with shredded cheese and serve with tortilla chips.

Happy Crocking!

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Slow Cooker Refried Beans Nutrition


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Maynard los pogosh
12 years ago

Looks good, i went ahead and bookmarked it on under “Get Crocked – Crock Pot “Refried” Beans (healthier)”. Keep up with the good stuff.

9 years ago

What size crock? If I use a 6qt can I double recipe?

9 years ago

I use a recipe very similar to this and the beans are delicious. However, I don’t soak the pinto beans beforehand. they soften up just perfectly in the slow cooker.

8 years ago
Reply to  Kevin

Thanks for your comment about not soaking the beans. I didn’t have time to do that and just did them from dried in my slow cooker and it turned out great.

Thanks for the recipe Jenn. 🙂

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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