Name: Crockpot Refried Beans with Spices Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican
Ingredients: 1 large yellow onion, diced (2 cups); 4 cloves garlic, minced (about 1½ tablespoons); 1 jalapeño pepper, stem and seeds removed, diced (optional); 1 lb dry pinto beans; 1 teaspoon smoked paprika; ½ teaspoon ground cumin; ½ teaspoon fine salt; ¼ teaspoon black pepper; 1½ quarts (6 cups) chicken broth (or use vegetable broth for vegan/vegetarian); 2 tablespoons avocado oil or olive oil; Shredded cheddar or Mexican blend cheese; Crumbled queso fresco; Sliced green onions; Sliced jalapeño; Chopped fresh cilantro

If you’ve ever wanted to whip up restaurant-quality beans at home without the fuss, you’re going to love this Crockpot Refried Beans with Spices Recipe. It’s simple, hands-off, and delivers creamy, flavorful beans that my family just can’t get enough of. Whether it’s for taco night, a cozy dip, or a side dish, these slow-cooked beans are about to become your go-to comfort food staple.

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Why You’ll Love This Recipe

Effortless Flavor: The slow cooker lets the spices infuse deeply, so you get rich, layered taste with barely any hands-on time.
Creamy Perfect Texture: I discovered this trick of mashing with a bit of the cooking liquid and oil—resulting in refried beans that are smooth but still have great body.
Healthier, Homemade Alternative: No weird additives or preservatives—just natural ingredients you trust.
Versatility: You can jazz these up with toppings or sauces to fit any meal or craving.

A close-up of a white bowl filled with a smooth, light brown dip that has a creamy texture and is spread in swirling layers. Small chunks of white cheese are sprinkled on top along with green cilantro leaves and a thin slice of fresh green jalapeño pepper. A tortilla chip with a rough, crunchy texture is dipped into the edge of the bowl, partially covered in the dip. The bowl sits on a blurred white marbled surface with some tortilla chips in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this recipe plays its role perfectly to build that classic refried bean flavor and texture. A few little tips can make a big difference when you shop and prep!

Yellow onion: Adds sweetness and depth; I always use a large one so the beans soak up plenty of aromatic flavor.
Garlic: Fresh is best here for that punch; 4 cloves keeps the flavor balanced without overwhelming.
Jalapeño pepper: Optional, but I love the gentle heat it brings—just remove seeds if you want it milder.
Dry pinto beans: Pinto beans give that authentic creamy texture classic to refried beans—no soaking needed!
Smoked paprika: This adds a subtle smokiness that really kicks the flavor up a notch.
Ground cumin: Earthy, warm, and nutty–a must-have for that Mexican-inspired taste.
Fine salt and black pepper: Basic seasonings that enhance every other ingredient.
Chicken or vegetable broth: Using broth instead of water creates a richer base; I keep vegetable broth on hand for a vegan version.
Avocado or olive oil: Added at the end for creaminess and to help mash the beans smoothly.
Optional toppings: Shredded cheese, queso fresco, green onions, jalapeño slices, or fresh cilantro add freshness and extra layers of texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Crockpot Refried Beans with Spices Recipe is how easily you can tweak it to suit what you love or what you have on hand. I like to experiment with spice levels and add-ins!

Spice it up: When I want more heat, I add an extra jalapeño or a pinch of cayenne—my family loves the kick!
Make it vegan: Simply swap chicken broth for vegetable broth, and skip the cheese toppings for a totally plant-based delight.
Smoky chipotle twist: Adding a chipotle pepper in adobo sauce turns these beans smoky and spicy—perfect for taco nights that need a punch.
Chunky style: If you like your refried beans with more texture, mash less and leave some whole beans for a nice bite.

How to Make Crockpot Refried Beans with Spices Recipe

Step 1: Layer Your Aromatics

Start by tossing the diced yellow onion, minced garlic, and jalapeño (if you’re using it) into the bottom of your slow cooker. This way, the beans cook gently on top of these flavor-packed veggies, soaking up that depth as they soften.

Step 2: Prep and Add the Beans with Spices

Give the dry pinto beans a good rinse under cold water—no soaking needed, which is one less step I love! Add the beans to the slow cooker along with the smoked paprika, cumin, salt, and black pepper. Stir to distribute those spices evenly.

Step 3: Pour Broth and Cook Low & Slow

Pour the chicken or vegetable broth over everything, making sure the beans are mostly submerged. Cover your slow cooker and set it to LOW for 10 hours or HIGH for 6 hours. The slow simmer lets the beans absorb all that fragrant, spicy goodness while getting perfectly tender.

Step 4: Mash ‘Em Just Right

When the beans are soft and cooked through, use a slotted spoon to transfer them (and the onions and peppers) to a wide bowl—leave most of the liquid behind. Add about a cup of the cooking liquid back in and stir in your oil. Then, mash the beans with a potato masher or fork until you get a creamy yet slightly chunky texture you love. You can always add a splash more cooking liquid if it feels too thick.

Step 5: Season and Serve

Taste your beans and add more salt if needed—that little tweak makes all the difference! Serve warm with your favorite toppings and sides, or pop them back in the crockpot on Warm if you’re not ready to dive in yet.

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Pro Tips for Making Crockpot Refried Beans with Spices Recipe

Rinse, Don’t Soak: I used to soak beans overnight but skipping soaking saves time and still yields soft beans when cooked long and slow.
Add Oil Last: Adding avocado or olive oil at the end helps you control creaminess and prevents beans from getting gummy.
Use Slotted Spoon for Mashing: Leaving most cooking liquid out during mashing helps you better control consistency—add small amounts back as needed.
Don’t Skip Tasting: Beans absorb salt differently after cooking; always adjust seasoning at the end for the best flavor.

How to Serve Crockpot Refried Beans with Spices Recipe

A close-up of a thick, creamy brown spread with a smooth, slightly swirled texture, spread out evenly in a white shallow bowl. On top, there are small white crumbly cheese pieces and bright green cilantro leaves scattered around, along with a thin round slice of green jalapeño with visible seeds. A woman's hand with light purple nail polish is dipping a pale yellow, lightly toasted tortilla chip with some brown spots into the spread. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my Crockpot Refried Beans with freshly chopped cilantro and sliced green onions for brightness. Sometimes, a dollop of crumbled queso fresco or shredded cheddar turns these beans into an irresistible, melty side or dip. For a little extra heat, sliced jalapeños do the trick perfectly.

Side Dishes

These refried beans pair wonderfully with tortillas—whether in tacos, burritos, or simply on the side. I often serve them alongside Mexican rice, grilled veggies, or roasted chicken for a well-rounded meal that everyone loves.

Creative Ways to Present

For parties, I sometimes serve these beans in small cups topped with shredded cheese and a sprinkle of smoked paprika—perfect individual portions for dipping chips. Another favorite is layering beans, cheese, and salsa in a casserole dish for a quick bean dip that’s always a hit.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they stay fresh and tasty for up to 5 days. Just be sure to stir them before reheating as the beans can thicken when chilled.

Freezing

Freezing works great too! I portion mine into freezer-safe containers or bags, and they freeze beautifully for up to 3 months. When you thaw, the beans might separate a bit—just give them a good stir and they’re good as new.

Reheating

I reheat my refried beans gently on the stove over low heat with a splash of water or broth to keep them creamy. Alternatively, the microwave works fine—just heat in short bursts and stir in between to avoid drying out.

FAQs

Do I need to soak the beans before using this Crockpot Refried Beans with Spices Recipe?

No, soaking isn’t necessary here because the slow cooker cooks the beans low and slow enough to soften them completely. Rinse them well before adding to remove any dust or debris.
Can I make this recipe vegan?

Absolutely! Just use vegetable broth instead of chicken broth and skip cheese or use a vegan cheese alternative for toppings.
How do I adjust the texture if I prefer creamier refried beans?

Add more cooking liquid and oil while mashing until you reach your desired creaminess. You can even use a blender or immersion blender for an ultra-smooth finish.
Can I use canned beans instead of dry?

While you can, it’s easier to control the texture and flavor with dry beans in this slow cooker recipe. If you use canned, reduce the liquid and cooking time accordingly, and be cautious with salt since canned beans can be salty.
How long can I store leftover refried beans?

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Always reheat gently for best results.

Final Thoughts

I absolutely love how this Crockpot Refried Beans with Spices Recipe turns out every time—rich, comforting, and full of flavor with minimal effort. It’s become a go-to in my kitchen, whether for feeding my family or impressing guests at a casual dinner. I can’t recommend giving this a try enough, especially if you want that homemade, wholesome touch without spending hours at the stove. Trust me, once you taste these, you’ll wonder how you ever lived without your own batch of perfect refried beans!