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Crockpot Refried Beans

Author Serving Up Southern


  • 1 pound dry pinto beans, rinsed and sorted
  • 6 cups water
  • 1 medium onion, peeled and halved
  • 2 bay leaves
  • 4-6 cloves garlic, peeled and smashed
  • 1 fresh jalapeño, halved and seeded
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons of white vinegar or liquid from a jar of jalapeños or banana peppers. I used homemade pepper vinegar.


  • Place rinsed and sorted beans, water, onion halves, bay leaves, garlic cloves, jalapeño pepper, cumin, coriander, salt and pepper in the crockpot. Cook for 8 hours on high.
  • When ready; drain the beans, reserving the liquid and discard the onion and pepper halves.
  • Return beans to crock and add the vinegar or liquid from pickled peppers.
  • Using a potato masher, food processor, or blender; mash or blend the beans and garlic adding reserved liquid as needed to reach the desired level of thickness or thinness. I used my immersion blender and prefer mine on the thinner side thus requiring more liquid. Adjust salt and pepper to taste.


If using a blender or food processor you may need to process in batches to avoid overfilling. When finished stir batches together until well blended.
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