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Slow Cooker Refried Beans

Homemade refried pinto beans made in the slow cooker.

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Slow Cooker Refried Beans

Servings: 6
Total Time: 8 hours
Recipe by: Frankie


1 pound dried pinto beans, rinsed
1 large yellow onion, finely chopped
1 TBSP chili powder
1 TBSP cumin
8 cups water
salt & pepper


1. Add all the ingredients along with 1/4 tsp salt and 1/4 tsp pepper into a large slow cooker and stir to combine.

2. Cover and cook on low for about 8 hours.

3. Drain the beans, reserving any liquid.

4. Add the drained beans to a large bowl and mash with a potato masher, adding the reserved liquid a little at a time until desired consistency.

5. Add additional salt and pepper to taste.


Cooked beans can be placed in an airtight container and stored in the freezer for later use. Beans may thicken up when frozen so add a little extra water to the beans when reheating.

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Slow Cooker Refried Beans

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