Slow Cooker Refried Beans
Recipe type: Side Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 cups dried pinto beans
  • 9 cups water
  • 1 tbsp cumin
  • 1 tbsp onion powder
  • 2 tbsp minced garlic
  • 2 tsp black pepper
  • 2 tsp salt; divided
  • 1 tsp sugar
  • ½ cup monterey jack cheese; shredded
  1. Combine beans, water, cumin, onion powder, garlic, pepper, and 1 tsp salt in a slow cooker.
  2. Cook on high for 8 hours, stirring occasionally.
  3. After 8 hours, transfer beans to a blender and puree until smooth. Place pureed beans back into slow cooker.
  4. Add sugar, cheese, and 1 tsp salt to pureed mixture. Stir until cheese is melted and well combined.
  5. Top with additional cheese. Enjoy!
You may need to puree beans in batches if your blender is too small. An immersion blender would also work well.
Recipe by Love, Pomegranate House at