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Slow Cooker Refried Beans

I grew up on refried beans from a can, but making them from scratch in the slow cooker is ridiculously easy and tastes way better. You just dump everything in and let it cook all day.
prep time10 minutes
cook time10 hours
resting or cooling time15 minutes
total time10 hours 25 minutes
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Ingredients

Ingredients (~6 servings)

  • 1 1/2 cups dry pinto beans, rinsed
  • 4-5 cups water
  • 3 chicken bouillon cubes, crushed
  • 1/2 Tbsp garlic salt
  • 1/2 sweet onion, leave whole, outer skin removed
  • 1/4 cup butter, softened
  • 1/2 tsp onion powder
  • 1/4 tsp ground cumin, optional
  • 3/4 cup reserved bean cooking liquid

Instructions

  • Rinse pinto beans and place in slow cooker.
  • Add 4-5 cups water, crushed bouillon cubes, garlic salt, and whole onion half.
  • Cook on high 6-8 hours or low 9-10 hours until beans are very soft.
  • Remove beans with slotted spoon, reserving cooking liquid.
  • Discard onion.
  • Mix beans with softened butter, onion powder, and cumin.
  • Mash with hand blender or potato masher, adding reserved liquid until desired consistency.

Notes

Beans will thicken as they cool, so keep slightly loose when mashing.