Slow-Cooker Refried Beans Recipe — Creamy, Flavorful & Simple

My boys are hearty eaters—especially my oldest, who can polish off a whole bag of baby carrots while doing homework. With his growth spurt, it’s a challenge to keep him satisfied, and I can only imagine how much groceries will increase when I have three teenage boys in the house. Because of that, I try to keep a few easy, protein-rich snacks on hand that are healthier than processed frozen options.

These Healthy Crockpot Refried Beans are one of my go-to staples. They’re not a conventional snack, but they work perfectly: make a batch at the start of the week and store it in the fridge for quick bean burritos, bean-and-cheese quesadillas, or a simple dip topped with queso fresco. They keep hungry kids satisfied and save time on busy afternoons.

I love that these beans are high in protein and fiber, simple to prepare, and filling. The prep takes about three minutes: just add beans, water, onion, and spices to the crockpot and let them cook all day. When they’re done, blend or mash to your preferred texture—smooth or chunky. I usually run an immersion blender for a silky consistency. Although they’re called “refried,” these are only cooked once in the slow cooker and use no added fat, which surprised me because I didn’t miss it.

This recipe was shared with me by my sister-in-law, who eats very clean; she originally found it on 100 Days of Real Food. I’ve adjusted a few seasonings to suit our family, and it’s become a reliable recipe to have on hand—great as a snack, dip, or side for enchiladas.

Healthy Crockpot Refried Beans

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• Author: Julie
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 6 1x
• Category: Sides
• Method: Slow Cooker
• Cuisine: Mexican

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