Recipe of the Week: Easy Slow Cooker Refried Beans

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Easy Slow Cooker Refried Beans




  • 1 onion peeled and halved
  • 2 cups pinto beans dry, rinsed
  • ½ jalapeño seeded and chopped (or other hot pepper)
  • 2 cloves garlic minced
  • ¾ teaspoons salt
  • ½ teaspoon pepper
  • 1 pinch cumin
  • 6 cups water


  1. Combine all ingredients in slow cooker.
  2. Cook on high for 8 hours, or overnight while you’re sleeping.
  3. Remove the bigger onion chunks and drain the excess liquid. If desired, save the excess liquid to add back to the final product to get the optimal consistency (i.e. not too dry).
  4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.


You could also make with dry black beans for something a little different

I’m thinking backyard BBQ