Name: Crockpot Refried Beans Recipe
Prep time: 10 min
Cook time: PT-489266H59M8S
Total time: PT-489266H59M8S
Cuisine: Mexican
Ingredients: 1 lb dry pinto beans; 1 large yellow onion, diced (2 cups); 4 cloves garlic, minced (about 1½ tablespoons); 1 jalapeño pepper, stem and seeds removed, diced (optional); 1 teaspoon smoked paprika; ½ teaspoon ground cumin; ½ teaspoon fine salt; ¼ teaspoon black pepper; 1½ quarts (6 cups) chicken broth (or vegetable broth for vegan/vegetarian); 2 tablespoons avocado oil or olive oil; Shredded cheddar or Mexican blend cheese; Crumbled queso fresco; Sliced green onions; Sliced jalapeño; Chopped fresh cilantro

If you’re craving that classic creamy, smoky, utterly satisfying side dish that pairs perfectly with tacos, enchiladas, or just a scoop on your plate, then you’re going to love this Crockpot Refried Beans Recipe. It’s hands-off, easy to make, and yields beans that taste just like your favorite Mexican restaurant—but better, because you made it yourself at home! Stick with me here and I’ll share all my pro tips to help you get it just right.

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Why You’ll Love This Recipe

Super Simple & Hands-Off: Just dump everything into your slow cooker and walk away—no soaking or soaking headaches.
Authentic Flavor: Smoky paprika and a touch of cumin bring so much depth, mimicking restaurant-style beans at home.
Perfect Texture Every Time: Creamy with just a little chunkiness, because who likes totally mushy beans?
Great for Meal Prep: Make a big batch that keeps well in the fridge or freezer and brightens up your meals all week long.

A close-up of a smooth, creamy brown dip swirled evenly inside a white bowl, topped with small scattered white cheese crumbles and fresh cilantro leaves. A few slices of bright green jalapeño peppers are placed on top, adding a pop of color. A crisp yellow tortilla chip is dipped into the smooth texture of the dip, partially covered. The bowl sits on a brown wooden surface, with a clean white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are simple pantry staples that work beautifully together. The key is picking good quality dry pinto beans and getting that perfect balance of spices, garlic, and onion to really boost the flavor.

Yellow Onion: I prefer a sweet yellow onion for that mellow but rich base flavor.
Garlic: Fresh and minced adds a bright punch—you can’t skip it!
Jalapeño Pepper (Optional): Adds a little kick if you like mild heat; you can always leave it out or adjust.
Dry Pinto Beans: No soaking needed here, just rinse and add straight in—yes, really!
Smoked Paprika: This is your smoky secret weapon; don’t substitute with regular paprika.
Ground Cumin: Adds that unmistakable earthy warmth.
Fine Salt and Black Pepper: To season and bring everything together perfectly.
Chicken or Vegetable Broth: Using broth instead of water takes these beans to the next level in taste.
Avocado Oil or Olive Oil: To finish the beans, adding creaminess and richness.
Optional Toppings: Cheese, queso fresco, fresh cilantro, sliced jalapeños, green onions—you name it for topping your beans!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Crockpot Refried Beans Recipe my own by tweaking a few things depending on mood, occasion, or what’s in my pantry. Feel free to play around—you’ll find it’s very forgiving.

Vegan Version: Swap chicken broth for vegetable broth and skip the cheese toppings for a completely plant-based delight. I’ve done this multiple times and honestly, no one misses the dairy!
Mild or Spicy: Leave out the jalapeño if you’re feeding little ones or add an extra pepper and some chili powder if you want a real punch. Just be careful and taste as you go!
Chunkier or Smoother: I sometimes mash less for texture variations; some folks even blend part of it for a creamier dip consistency.
Smokier Twist: Try a dash of chipotle powder or add a splash of smoky hot sauce at the end for an exciting spin.

How to Make Crockpot Refried Beans Recipe

Step 1: Prep Your Ingredients

Start by dicing your onion and jalapeño (if you’re using it), and mincing the garlic. I like to do this the night before sometimes so I can just dump everything into the crockpot in the morning—makes weekday dinner prep a breeze.

Step 2: Rinse and Add Beans and Spices

Rinse your dry pinto beans under cold running water to get rid of any dust or little stones—no soaking needed, which always surprises people! Then add the beans, smoked paprika, cumin, salt, and pepper directly into the slow cooker on top of your veggies.

Step 3: Pour in Broth and Cook Low and Slow

Pour your chicken or vegetable broth over everything and give it a gentle stir. Cover with the lid, set your crockpot to LOW for 10 hours or HIGH for 6 hours, and let the magic happen. The long, slow cooking softens the beans perfectly and helps the flavors meld.

Step 4: Mash and Adjust the Texture

Once cooking is done, use a slotted spoon to transfer the cooked beans and veggies to a large bowl—don’t toss all that flavorful broth! Keep about 1 cup of that liquid to add back to the mashed beans for creaminess; discard the rest. Then add your oil and mash the beans with a potato masher or fork. I like my beans a bit chunky for texture, but mash away until you get your perfect consistency.

Step 5: Taste and Serve

Try a little and add salt if needed—it can make a big difference. Serve warm topped with your favorite garnishes or return to the crockpot on the ‘Warm’ setting to keep it cozy until mealtime.

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Pro Tips for Making Crockpot Refried Beans Recipe

Don’t Soak the Beans: I used to soak beans for hours until I realized rinsing and slow cooking them is just as good and saves so much time.
Use Smoked Paprika: It’s the key to that authentic smoky flavor, and I’ve experimented with regular paprika; it just doesn’t compare.
Reserve Cooking Liquid: Adding back some bean broth while mashing helps you control the texture and adds flavor—don’t skip this step!
Avoid Over-Mashing: Leaving some beans whole adds great texture and makes the beans feel homemade, not mushy and processed.

How to Serve Crockpot Refried Beans Recipe

A close-up image of a white plate filled with a smooth brown layer of refried beans spread evenly across the surface. On top of the beans are small white crumbles of cheese scattered around and bright green slices of jalapeño with fresh cilantro leaves placed for garnish. A woman's hand with pale lavender nail polish is dipping a light yellow, slightly crisp tortilla chip into the beans. The scene is set on a white marbled textured surface, highlighting the warm and fresh colors of the dish photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about toppings when it comes to refried beans! A sprinkle of shredded cheddar or Mexican blend cheese that melts into the warm beans, a little crumbled queso fresco for tang, fresh chopped cilantro for brightness, and sliced jalapeños or green onions for a fresh bite. My family goes crazy for the cheese, but the cilantro and jalapeño truly elevate it.

Side Dishes

This Crockpot Refried Beans Recipe pairs perfectly with crispy tortilla chips, Mexican rice, grilled meats, or even a simple salad. We often serve it alongside tacos or enchiladas, but I also love it just as a dip or side with scrambled eggs for breakfast whenever I can.

Creative Ways to Present

For gatherings or taco nights, I like to serve the beans in rustic stoneware bowls surrounded by colorful bowls of toppings—like chopped onions, tomatoes, jalapeños, and lime wedges—so everyone can customize their plates. You can even layer refried beans in a casserole with cheese and bake for a comforting bean dip everyone will devour.

Make Ahead and Storage

Storing Leftovers

I store leftover refried beans in an airtight container in the fridge, and they keep extremely well for up to 5 days. Just give them a quick stir before reheating to smooth them out—the flavor actually deepens overnight, which is a happy surprise.

Freezing

Freeze any extras in portioned containers or freezer bags for up to 3 months. When I freeze beans, I like to leave a little room on top in the container because they expand slightly during freezing. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a skillet over low heat, stirring occasionally and adding a splash of water or broth to loosen if needed. You can also microwave leftovers covered for a couple of minutes, stirring halfway through. Slow and low is key to keep that creamy texture intact.

FAQs

Do I have to soak the pinto beans before cooking?

Nope! One of my favorite things about this Crockpot Refried Beans Recipe is that you can skip the soaking step entirely. Just rinse your dry beans thoroughly and pop them into the slow cooker with everything else. The slow, low heat cooks the beans perfectly without pre-soaking.
Can I use canned beans instead of dry beans?

I recommend using dry beans for this recipe for the best flavor and texture. While canned beans are convenient, they’re already cooked and won’t absorb the smoky paprika and spices the same way. If you’re in a pinch, you can try it but adjust cooking times accordingly and skip the slow cook step.
How do I get the beans extra creamy?

After cooking, mash the beans with a potato masher and add some of the reserved cooking liquid gradually until you reach your desired creaminess. Adding the oil at this point also helps create that smooth texture. For ultra creamy beans, you can also use an immersion blender to puree a portion before combining.
Can I make this recipe vegan?

Absolutely! Just swap the chicken broth for vegetable broth and skip any cheese toppings or use a vegan cheese alternative. The flavor and texture stay amazing—and you’ll love serving this for Meatless Monday or any day!

Final Thoughts

I absolutely love how this Crockpot Refried Beans Recipe turns out every single time. It’s foolproof, packed with flavor, and so satisfying to enjoy something homemade that tastes like it came from your favorite taqueria. Whenever I make a batch, my family dives right in, and I always make sure there’s enough left over for days. Give it a try, and I’m sure it’ll become your new go-to side dish or snack staple too!