Slow-Cooker (Un)Refried Beans

  • Refried Beans in Bowl
  • Pinto Beans & Black Beans
  • Rice and Beans in Green Bowl
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Refried Beans in BowlA good friend of mine shared the link to this easy recipe for “refried” beans prepared in a crock-pot and it was so good, I had to further spread the word.  After 6-8 hours, the ingredients meld together to form a creamy, savory low-fat concoction (no lard or added fat/oil) that is blissfully happy next to or stuffed into vegetable burritos, on top of whole grain tortilla chips or under brown rice.  Sprinkle on some chopped cilantro and diced tomatoes for extra goodness.  My tweaks were to add a can of diced green chiles, a splash of Bragg Liquid Aminos, coriander, chile powder and vegetable broth.

The photo at the bottom is one way to serve these beans: brown rice, diced red onion, cherry tomatoes, broccoli slaw and chopped cilantro.

Slow-Cooker (Un)Refried Beans


  • 1 large onion, chopped
  • 2 cups dried pinto beans, rinsed
  • 1 cup dried black beans, rinsed
  • 1 7 oz. can diced green chiles
  • 4 garlic cloves, minced
  • 1 tsp. salt
  • 1 tbsp. Bragg Liquid Aminos
  • 1 tsp. ground black pepper
  • 1/2 tsp. cumin
  • 1/4 tsp. coriander
  • 1/4 tsp. chile powder
  • 4 cups vegetable broth
  • 5 cups water


  1. Combine all ingredients in a slow-cooker.  Cook on high for 6-8 hours, adding more water or broth as necessary.
  2. Once beans are tender, strain off some of the liquid (reserving it) and mash the beans to the desired consistency – adding reserved bean broth as needed.  Serve.

(Here’s the original recipe.)

Rice and Beans in Green Bowl

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  1. [...] Needless to say, things have changed since those long ago days.  But I still enjoy fajitas.  I improvised on the tempeh part of the fajitas – giving them a little marinade with your standard south of the border spices; the delicious salsa comes from an issue of Cooking Light.  Serve with Slow-Cooker (Un) Re-fried Beans. [...]

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