Homemade Refried Beans

Combine these refried beans with my spanish rice and pulled pork for totally awesome burritos!
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Side Dish
Cuisine: American
Servings: 8
Author: Amy Garrett


  • 1 onion peeled and halved
  • 3 cups dry pinto beans rinsed
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 3/4 teaspoons fresh ground black pepper
  • 1 tsp cumin optional
  • 9 cups water divided


  • Place the onion, rinsed beans, garlic powder, salt, pepper, and optional cumin, into a slow cooker. Pour in 4 cups of water and stir to combine. Cook on High for 8 hours, checking and stirring every 2 hours, adding just enough water as needed to keep beans barely covered.
  • Once the beans have cooked, mash the beans and onion with an immersion blender until as smooth (or thick) as desired. Serve hot, or let cool and refrigerate for up to 3 days or freeze for longer storage.


If more than 9 cups total water is needed, use a lower heat setting next time.


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This recipe sounds great! The thing with refried beans you buy at the store is the lard. That and they are often not so big on tastiness. Bland would be more like it. Poor taste and lots of crap added. Ugh. While this spicy recipe seems to be just the opposite. Just don’t know if I could wait 16 hours. No will power.


There is nothing like homemade food. So much of everything we eat is processed and it doesn’t take much effort to make something for real.


Hello fellow Oregonian,

I think you just made my mouth water- I have to give this a try! I see you also home school, me too. Hope you’re having a great New Year so far.

Tessa (aka Dirtdigger at Blunders with shoots, blossoms ‘n roots)