slow cooker

Refried Beans

Homemade refried beans taste so much better than what you can buy at the store! Serve them in tortillas (our favorite is the Tortilla Land Brand, pictured at the bottom of the post), on top of nachos, or just eat plain out of a bowl! They freeze wonderfully so if you have leftovers, let them cool, place in freezer containers and pop into the freezer!



  • 1 pound dry pinto beans, rinsed
  • 1 teaspoon salt
  • 1 onion, peeled and cut in half
  • 4 cloves garlic, peeled and smashed
  • 1 jalapeno, chopped and seeded (optional)
  • 1 tablespoon white vinegar
  • Salt to taste


Place the beans, salt, onion, garlic, and jalapeno in the slow cooker and add enough water to cover (leave enough room for the beans to expand as they cook!). Cover and cook until the beans are tender (all slow cookers seem to cook differently- I cook mine on high 8-10 hours).

When the beans are tender, removed the onion pieces. Ladle out about a cup of the liquid and place aside. Drain the rest of the liquid from the beans, then add the vinegar. Blend with an blender (an immersion blend works great!), or mash with a potato masher. Add some of the reserved liquid if the beans are too dry.  Taste and add additional salt if needed.


Recipe inspired by Mel’s Kitchen Cafe and 100 Days of Real Food