Refried Beans Without the Refry Recipe -
Refried Beans Without the Refry Recipe
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Refried Beans without the Refry
See how easy (and delicious) it is to make refried beans in your slow cooker! See more
  • READY IN 8+ hrs

Refried Beans Without the Refry

Recipe by  

"Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    15 mins
  • COOK

    8 hrs

    8 hrs 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2006

I will never buy refried beans again!!! The only thing I did different was using 1/2 Black Beans & 1/2 Pinto. My family thought they were better than anything bought! If you want to make a large batch of bean dip, after mashing the beans add:2 C.salsa, 2C.shredded Co-Jack cheese, 2C. shredded pepperjack cheese,8oz. creamcheese, 16oz. sourcream, 2T. chili powder, 1/2t. ground cumin...mix and let cook a couple hours longer so flavors can blend.Makes a huge batch so just freeze leftovers :)

Most Helpful Critical Review
Dec 14, 2010

I never thought I can make refried beans and this recipe made it possible for me. I would've given it more stars if it wasn't sooooo salty. We only used 3 teaspoons of salt and it was still pretty salty. So, I think I'm going to try for just 2 tsps and I've also heard adding milk makes them creamier.

Oct 01, 2006

I make refried beans all the time and I thought I had my recipe down, but I have to say that though more simple with less ingredients than my own, these beans are THE BEST! The only change I made was I used chicken broth instead of water, which I believe made for richer and yummier tasting beans. Because of the chicken broth, I also reduced the amount of salt. This is how I will make my beans from now on!

Mar 03, 2007

These beans were delicious! I used to cook them in the Pot for 4 hours with only onion and salt...but WOW...THIS IS MY NEW RECIPE!! I only added 3 teaspoons of salt and will add only 1 tablespoon of garlic next time. I cooked them on High for 8 hours as called for in the recipe and they came out great!! After they were done cooking,I served a bowl to my husband ( frijoles de la hoya)and then I transferred some of the beans (along with some juice) to a pan and mashed them. I added a little bit of lard, a tad of milk and some cheese to make them creamy. The beans were PERFECT without adding lard,milk and cheese...I only added those ingrediants because I am mexican and that is how we have been refrying beans for generations. I couldn't break the habit :) I think next time I will try subsituting 2 cups of water for 2 cups of chicken broth.

Jul 18, 2007

Salty! Oh my gosh this is salty-3 tsp would have been enough. In the restaurant I use to work at we added 1 TBSP sugar and 1 TBSP chili powder (along with 1/4 cup oil or lard) Good way to cook them but wish I would have cut back on the salt.

Oct 30, 2006

Try using a hand blender to "mash" the beans while in the can ladel off some of the broth first if your can use it to reheat/thin the bean another day. Freeze refried beans with the extra broth on top in a jar. Good way to have fast refried beans later.

Mar 11, 2008

These turned out really good. My family ate them in bean burritos last night with chopped tomatoes, shredded lettuce, shredded cheddar, avocado, and sour cream. I omitted the jalapeno, otherwise they would've been too spicy for my 5 year old. To clarify, the halved onion completely disintegrates while cooking--I was worried about having a hunk of onion, but it works just the way it's written. Also, I used 1/2 of the salt--you can always add more salt once they are done, but I didn't. Once cooked, I poured the beans into a collander and allowed some of the juice to drain off, otherwise they would have been too wet for burritos. I then mashed them with a potato masher several good times, and they were great. Next time I make these, I'll try the black bean/pinto bean combo that others have suggested, and I may also add some reduced sodium taco seasoning instead of salt for more flavor. These are a fabulous substitute for canned refried beans, and I plan on freezing the leftovers for another meal--this does make a lot!

Oct 31, 2006

Delicious! I cut the salt to 2 1/2 tsp. and added a can of green chillies in place of the jalepenos. It turned out great! I will be making this often.


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  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 785 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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