Homemade Refried Beans

Homemade Refried Beans
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Combine these refried beans with my spanish rice and pulled pork for totally awesome burritos!
Course: Side Dish
Cuisine: American
Servings: 8
Author: Amy Garrett
  • 1 onion , peeled and halved
  • 3 cups dry pinto beans , rinsed
  • 1/2 fresh jalapeno pepper , seeded and chopped
  • 2 tablespoons minced garlic
  • 5 teaspoons salt
  • 1 3/4 teaspoons fresh ground black pepper
  • 1/8 teaspoon ground cumin , optional
  • 9 cups water
  1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.


3 replies
  1. Tessa
    Tessa says:

    Hello fellow Oregonian,

    I think you just made my mouth water- I have to give this a try! I see you also home school, me too. Hope you’re having a great New Year so far.

    Tessa (aka Dirtdigger at Blunders with shoots, blossoms ‘n roots)

  2. Aiden
    Aiden says:

    This recipe sounds great! The thing with refried beans you buy at the store is the lard. That and they are often not so big on tastiness. Bland would be more like it. Poor taste and lots of crap added. Ugh. While this spicy recipe seems to be just the opposite. Just don’t know if I could wait 16 hours. No will power.


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