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Refried Beans Without the Refry


"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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8 h 15 m servings 139 cals
Original recipe yields 15 servings


  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 1785
  1. 2354 Ratings

Most helpful positive review

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...

Most helpful critical review

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 pret...

Most helpful
Most positive
Least positive

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...

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 ma...

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 tablespo...

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 t...

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 b...

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, otherwi...

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.

5 star recipe! I've made this a couple of times when I planned on serving tacos or enchiladas. Great time saver using the crock pot and a very simple recipe that yeilds fantastic results. Of ...

Very good. I left mine in for about 9 hours and mashing them was a snap. The flavor was just right; actually we found it to be very close to the canned variety (which we like). But we fried t...