This slow cooker refried beans recipe is one of my very favorites. I’ve been hoarding it away for quite some time because I knew it would be a great way to kick off Legume Appreciation Month. Now, the beans are not really fried. In fact, they’re actually fat-free. I love that about them – this way, I can pile up my vegan tacos with lots of guacamole. =]

Crock pot, slow cooker, whatever you want to call it, it’s the secret to these un-fried beans. Simmering for hours along with aromatic seasonings, the pinto beans absorb tons of flavor. Not only that, but the whole house smells like walking into a Mexican restaurant. I don’t necessarily have anything against frying up some beans when the craving hits. But the set-it-and-forget-it nature of this recipe makes it very easy to fit into a busy schedule!

The most recent time I made the slow cooker refried beans, I was on a family trip to Montana, and I had an 18-mile training run planned the next morning. Before I went to bed, I set up the slow cooker, and gave my parents their breakfast assignment. My uncle and I set out on our run before the clock struck 6 (fun vacation, right? Also, my uncle is amazing). 3 hours or so later, we walked in to the smell of delicious beans, fresh tomatillo salsa, and tortillas warmed in the skillet. Huevos-less rancheros, if you will. If that isn’t a FANTASTIC thing to eat after a long run (at elevation!), then I don’t know what is.

I know the nutritional yeast and soy sauce in this recipe might seem a little weird. Because there’s no frying, and no lard in these pinto beans, I add these extras to amp up the umami flavor a little bit. I promise that you can’t taste either of them. They just round out the flavor a little bit. My 6-year-old cousin who has not so much as heard of nutritional yeast had absolutely no problem gobbling it down ;). Couple those savory add-ins with a squeeze of lime juice and the flavor really pops. If you don’t have nutritional yeast on hand, you can leave it out and the recipe still comes out fine.

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5 from 1 vote

Vegan Slow Cooker Refried Beans (Un-fried)

Vegan, un-fried slow cooker refried beans. No oil is needed to give these pinto beans flavor, and everything cooks together in the crock pot. Naturally gluten- and grain-free recipe.

Course Side Dish

Cuisine gluten-free, grain-free, Mexican, nut-free, oil-free, refined sugar-free, vegan

Keyword slow cooker refried beans

Prep Time 20

Cook Time 11

Total Time 11 20

Servings servings

Calories 161kcal

Author Yup, it's Vegan

Ingredients

1 lb dried pinto beans
1 red onion roughly chopped
1 poblano, anaheim or hatch chile pepper roughly chopped
5 cloves garlic chopped
1/2 tbsp ground cumin
1/2 tbsp dried oregano
1/2 tsp ground coriander
1/2 tbsp salt (plus more to taste)
2 tbsp nutritional yeast (optional)
a few grinds of black pepper
1 tsp soy sauce (optional) (or tamari for gluten-free)
8 cup water
1 small tomato diced
1 lime juiced

Instructions

Soak the pinto beans for 1-2 hours. Rinse and drain.
Add the pinto beans to the slow cooker with the rest of the ingredients except for the tomato and lime, and stir.
Cook on 'low' for 6-8 hours or high for 3-4 hours, stirring occasionally, until the beans are completely soft. Add more water if needed. Cooking time may also vary depending on how old your beans are.
Stir in the chopped tomato, and lime juice, and cook for another 1 hour on high, until the tomato is soft and incorporated.
Blend in the food processor, or mash with a masher, to the desired amount of smoothness. Add more salt to taste.
These slow cooker refried beans freeze really well, or they will keep in the fridge for up to a week.

Notes

If you don't have a big enough blender or food processor to blend all of the beans after cooking, you can also use this method: puree together all of the ingredients except for the beans, tomato and lime; add to the slow cooker along with the beans; and cook as in the instructions. Chop the tomato as finely as possible before adding it. Instead of blending afterward, mash everything with a masher or a strong fork.

Nutrition

I know these aren’t exactly beautiful, but this recipe is a must-share! Happy MoFo, Day 2!

Comments

Amanda says

September 30, 2018 at 19:47

I tried these and ended up with bean soup instead – wondering if it was meant to be made with 2 lbs of dry beans, or less water? Or maybe with the lid off to help with evaporation

- Shannon @ Yup, it's Vegan says
  
  October 2, 2018 at 08:41
  
  Hey Amanda, yes, I think one of the quantities in this recipe is off. Thanks for your comment. I need to remake this and figure out what the issue is but I think the water quantity is just wrong. I don’t think I would have made it with 2 pounds of beans. Sorry that i caused you to have this experience.
  
  - Ryan says
    
    February 29, 2020 at 21:18
    
    I made it with 5 cups of water and 1lb of beans and there was still a lot of liquid left so I just strained it before blending and it turned out fantastic.
rika@vm says

September 7, 2014 at 22:19

Yum must have this in nachos! Refried beans and ‘unfried’ is the best and I think the addition of nooch & soy sauce sound delicious, too!

Barbara says

September 5, 2014 at 11:12

I’m excited to give these a try! I think an immersion blender may work to blend the beans in the slow cooker when they are done cooking.

- Shannon @ Yup, it's Vegan says
  
  September 5, 2014 at 11:49
  
  Ah, you’re right, I think that would work. I’m going to add that to the instructions. I’ve never owned an immersion blender – I really should get one, though – so I forgot about that option. Thanks 🙂
  
Peas and Compassion says

September 5, 2014 at 10:11

Oh, wow, this looks delicious! I’ve been a huge fan of my slow cooker lately (too hot to turn on the oven!), so I will definitely have to give these a try.

- Shannon @ Yup, it's Vegan says
  
  September 5, 2014 at 11:48
  
  Exactly! And thanks 🙂
  
Amy @ Parsley In My Teeth says

September 4, 2014 at 11:08

I can just imagine the smell wafting through the house – these sound delicious!

- Shannon @ Yup, it's Vegan says
  
  September 4, 2014 at 14:10
  
  Thank you! It makes the house smell awesome and definitely beats standing over a hot stove 🙂
  
Laura @ the gluten-free treadmill says

September 3, 2014 at 10:41

These look delicious – and I love the addition of nutritional yeast to almost anything savory!

- Shannon @ Yup, it's Vegan says
  
  September 4, 2014 at 14:09
  
  Thanks! Same here – but even though he always ends up liking the result my man is still a skeptic about using nootch. So I feel like I always need to include the disclaimers.. 🙂
  
Cadry says

September 3, 2014 at 08:56

I love refried beans! My husband isn’t into them at all, and so whenever I make a batch it’s just me eating it for days or freezing some of it for burrito-emergencies. The set it and forget it nature of this recipe is very appealing. It looks terrific!

- Shannon @ Yup, it's Vegan says
  
  September 4, 2014 at 14:11
  
  Thank you! I just wish refried beans were prettier… but I really wanted to share these anyway. And I’m glad I’m not the only one who has burrito emergencies. =]
  
Kate says

September 2, 2014 at 12:20

These look fantastic. I’ll definitely try them.

- Shannon @ Yup, it's Vegan says
  
  September 5, 2014 at 11:55
  
  Thank you! Let me know how you like them 🙂
  
Cheryl says

September 2, 2014 at 12:15

18 miles?! Goodness. Though I remember hubs’ long training runs (quickly approaching for the St. Jude Marathon in Memphis in December!) and how he could eat literally any and everything in the house afterwards. I’m a huge fan of refried beans (or unfried beans!) so I’m definitely trying this!

- Shannon @ Yup, it's Vegan says
  
  September 5, 2014 at 11:54
  
  Thanks! And I remember how good your (actually-fried) refried beans recipe looked! Yeah, I am kind of scary when I am hungry after long runs. People know to either feed me or give me some space =P