No-Soak Crockpot Refried Beans

These flavorful beans taste like a lot of work, but the crockpot does most of it.

If you want tender, fall-apart results every time, this is the newer slow cooker model I’d choose. It’s the upgraded version of the one I use — grab it here.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 lb (dried) pinto beans
• 1 small white onion (diced)
• 1 (4 oz) can diced chiles
• 4 cloves garlic (minced)
• 2 tsp vegetable Better Than Bouillon
• 2 tsp cumin
• 6 cups water
• 1 stick butter

Directions

1. Rinse beans in a colander and add to the crockpot.
2. Add all other ingredients except butter to the crockpot.
3. Cook on high 6–8 hours or low 8–10 hours, stirring occasionally.
4. With a ladle, remove as much excess liquid as possible to a separate container, but don’t throw it out yet.
5. Cut up the butter stick and add to the crockpot.
6. Mash beans with a potato masher. If beans seem too stiff, add back some of the reserved liquid.
7. Ready to serve!

Notes

• No soak needed: The long, slow cook softens the dried pinto beans without an overnight soak.
• Save the cooking liquid: Ladle off the excess before mashing, but keep it—you’ll add some back to reach the right texture.
• Butter at the end: Stir in the butter after cooking so it melts through the mashed beans.
• Mash to taste: Use a potato masher for anything from rustic to smooth.
• Storage: These reheat and freeze well; loosen with a little reserved liquid or water.

Why This Works

• Slow heat hydrates the beans: Hours in the crockpot fully soften dried beans with liquid and time in place of soaking.
• Reserved liquid controls texture: Removing the excess first, then adding it back, lets you dial in creamy beans that aren’t soupy.
• Butter makes them silky: Fat stirred into the hot mashed beans gives them a rich, smooth finish.
• Long infusion of aromatics: Onion, garlic, chiles, and cumin season the beans deeply as they cook down all day.