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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 64.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 408.2 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Slow Cooker Refried Beans calories by ingredient
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Slow Cooker Refried Beans

Submitted by: PENSKE40
Slow Cooker Refried Beans

Introduction

Low-calorie and high-fiber, these tasty (not fried) beans make a quick supper when spread upon warm corn tortillas topped with melted cheese. Low-calorie and high-fiber, these tasty (not fried) beans make a quick supper when spread upon warm corn tortillas topped with melted cheese.
Number of Servings: 8

Ingredients

    2 cups dried pinto beans, rinsed and picked over for stones or debris
    6 cups water (enough to cover beans plus 2 inches)
    1 tsp salt
    2 tsp pepper (or to taste)
    1/2 cup chopped onion (optional)
    1 clove garlic (optional)

Directions

Rinse pinto beans thoroughly with cold water.
Mix in salt.
Transfer beans into slow cooker.
Add enough water to cover the beans by two inches.
Add the pepper, onions and garlic.
Cook on high for 6 to 8 hours, or until most of the water has been soaked up.
Use a potato masher to acheive a refried bean consistency. Serve warm.
*Note* Since temperatures and sizes differ in slow cookers, some experimentation with cooking times may be necessary.






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Member Ratings For This Recipe


  • Incredible!
    12 of 12 people found this review helpful
    Wonderful! I cooked these overnight and hit them with a stick blender in the morning--smooth and easy. I weighed the whole batch on a gram scale and divided by 8 to get portion sizes. Doubled the garlic, added sage, cayenne, cumin, and allspice, halved the salt and skipped the pepper. Thanks!! - 1/23/10

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  • Incredible!
    11 of 11 people found this review helpful
    This is an excellent recipe! As a busy person, I'm always looking for recipes that are not labor intensive. i spiced mine up more than suggested and I plan to add liquid smoke next time around. I also sprayed by masher with oil and the beans did not stick to it. - 12/20/08

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  • Incredible!
    9 of 9 people found this review helpful
    This has become my go to recipe for refried beans. I love how simple it is to make and how cheap and healthy it is compared to buying a canned version. I usually add a tsp of red pepper flakes instead of the black pepper and a bit more garlic. - 7/16/09

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  • Good
    8 of 8 people found this review helpful
    needs just a touch of fat, and some more spices.
    Made it again with chicken bouillon. For me, that's the answer. - 6/15/08

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  • 6 of 6 people found this review helpful
    I have many Spanish friends they all add a little half & half cream or coffee creamer to their beans to make them creamy. To make them wonderfully spicy the best easiest thing they do is add chorizo to them I like the Vegetarian chorizo go easy on it a little can go a long way! - 10/17/10

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  • Incredible!
    6 of 6 people found this review helpful
    Cooked these for six hours using pinto beans, salt, pepper and garlic. Poured out some water then mashed. These tasted awesome and the garlic made them spicy. Really a fast and great addition if you love refried beans:) - 1/4/10

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  • Very Good
    6 of 7 people found this review helpful
    This was very good. I added chili powder and cumin and it was perfect! - 11/17/08

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  • Incredible!
    6 of 6 people found this review helpful
    I love this recipe. It is so adaptable. I made a huge batch and used half for refried beans and the other half for brown rice and beans tomorrow night. I added lime, cilantro, chili, cumin, salt and pepper to the refried bean half. - 1/21/08

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  • Incredible!
    5 of 5 people found this review helpful
    This recipe is so quick and easy to make. Wraps made with this and guacamole or rice and salsa has become a staple of my diet. It keeps well in the fridge, and freezes well too. I love that I can use dried beans in this recipe and don't even have to soak them first. - 11/20/10

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  • Very Good
    5 of 5 people found this review helpful
    Using the slow cooker is a great way to prepare beans. This is a good basic recipe allowing for additional flavoring/seasoning based on personal preference. I often make one big pot of beans and divide it into several batches - seasoning each individual batch based on the dish I'm preparing. - 10/9/09

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  • 4 of 6 people found this review helpful
    Is this supposed to be 2 cups canned or 2 cups dried beans? - 1/8/08

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  • 3 of 3 people found this review helpful
    To avoid gas,soak the beans 1st overnight.Then drain and rinse before proceeding with this recipe.It sounds like a great idea and a great recipe.I'll be trying this soon.... - 4/3/11

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  • Incredible!
    3 of 3 people found this review helpful
    I love it and sometimes I would add either turkey smoked sausage or soup bones. - 4/3/11

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  • Good
    3 of 3 people found this review helpful
    Definitly needed more spices and flavoring but a great base recipe. will probably use again but add alot more spice. - 9/10/09

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  • Incredible!
    3 of 3 people found this review helpful
    Great recipe, followed to a T cuz I was adding too many spices to my refried beans and my "authentic" boyfriend wasn't caring for it too much..he loves these! - 9/17/07

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  • Incredible!
    3 of 3 people found this review helpful
    I added 1 TB lime juice, 1/2 tsp chili powder and 1 extra clove of garlic. Very Good.... will make quite often. - 6/19/07

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  • 2 of 2 people found this review helpful
    This recipe was also good for a sandwich filler, added raw onions, lettuce, dill pickle - 11/14/10

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  • 2 of 6 people found this review helpful
    This is great, but make sure everyone that eats it is good friends with each other in the same room. - 3/2/09

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  • 2 of 2 people found this review helpful
    I'd like to apologize to everyone for the way I phrased my comment on this recipe. The recipe is clear in basic instruction for preparing the beans. (I was having a bad day.) I do like more intense flavor, however. Thanks for forbearing and not jumping all over me in return for my criticism. - 1/12/08

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  • 2 of 2 people found this review helpful
    To the one who asked canned or dry beans: It is dried beans. Canned beans dont need to be cooked first in a slow cooker. Hope this helps! - 1/12/08

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  • Incredible!
    2 of 2 people found this review helpful
    I havent made this particular recipie, but its just like the one I make, difference is, I add a chopped up Jalepeno and a diced tomato. Also instead of mashing them, I toss them in the mixer for about 3 minutes and they are really creamy. - 6/19/07

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  • 1 of 1 people found this review helpful
    This was delicious and super easy for a super busy mom!!

    For those curious, the 8 servings comes out to about 8-5oz servings...which is a ton for a burrito!! I would have made two, but 210 cals per tortilla is ridiculous! Thanks for sharing. :) - 4/5/11

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  • Very Good
    1 of 2 people found this review helpful
    I just made this today. . .forgot that the beans would expand, so now I have a TON of beans! :o) I put the drained beans in the blender with a Tbsp of minced garlic and it was AMAZING!! - 1/1/09

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  • 1 of 1 people found this review helpful
    Great recipes just as it is but can add different seasoning to your taste. - 1/12/08

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  • Incredible!
    1 of 2 people found this review helpful
    tHESE ARE GRAND AND SO VERY HEALTHFUL. I WILL MAKE THESE AGAIN - 1/12/08

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