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Camellia Brand
a close up of a plate of Refried Beans and blue tortilla chips

Basic Slow Cooker Refried Beans

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  • 3 cups Camellia Brand Pinto Beans, soaked
  • 1 yellow onion, roughly chopped
  • 1/2 jalapeño, seeded and chopped
  • 2 tablespoons finely chopped garlic
  • 1/4 teaspoon ground cumin
  • 8-9 cups water or no-sodium broth
  • Water as needed
  • Salt, pepper, and ground cumin to taste
  • Shredded Mexican-blend cheese (optional)


  1. Add the soaked beans, onion, jalapeño, garlic, cumin, and water or broth to slow cooker.
  2. Cook on high for 8 hours, adding water if necessary.
  3. When the beans are fully cooked, strain them and reserve the liquid. Mash or process the beans, adding the reserved water as needed to attain desired consistency.
  4. When serving, top with cheese.

Ingredients used in this Recipe

garlic pinto beans jalapeños onion cumin Broth shredded cheese