Homemade Refried Beans


Homemade Refried Beans

Combine these refried beans with my spanish rice and pulled pork for totally awesome burritos!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
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 Responses to Homemade Refried Beans

  1. Tessa January 6, 2009 at 3:43 pm #

    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. Fred September 8, 2011 at 5:00 am #

    There is nothing like homemade food. So much of everything we eat is processed and it doesn’t take much effort to make something for real.

  3. Aiden October 13, 2011 at 10:27 am #

    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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